Brownie Ice Cream Bites (Gluten-Free)
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- 9×5-inch (23×13 cm) loaf pan
- Medium glass bowl
- Food processor
- Chef knife
INGREDIENTS
- 7 ounces/200 grams dark chocolate, divided
- 3 ½ tablespoons/50 grams coconut oil or unsalted butter
- 2 medium eggs
- 1/4 cup/35 grams cornstarch
- 1/3 cup/60 grams sugar
- A pinch of salt
- 2 cups/500 milliliters full-fat coconut cream
- 10 soft Medjool dates, pitted
- 1 heaping tablespoon/15 grams coconut oil
- A pinch of flaky sea salt
INSTRUCTIONS
- Preheat the oven to 330°F (165°C) using static heat. Line a standard loaf pan (9×5-inch/23×13 cm) with parchment paper.
- In a microwave-safe bowl, melt half the dark chocolate (3.5 oz/100 grams) with the coconut oil in 20-second intervals, stirring between each, until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the cornstarch, sugar, and salt, and mix until fully combined. Pour the batter into the prepared pan and smooth the top. Bake for 15 to 17 minutes, or until just set in the center. Avoid overbaking. Let cool completely in the pan.
- In a blender or food processor, combine the coconut cream and pitted dates. Blend until smooth and creamy. Pour the mixture over the cooled brownie base and spread into an even layer. Freeze overnight until fully set.
- Melt the remaining dark chocolate (3.5 oz/100 grams) with the additional coconut oil in short microwave bursts, stirring until smooth. Pour over the frozen coconut layer and spread quickly. Sprinkle with flaky sea salt. Return to the freezer for 30 minutes to set the top.
- Remove from the freezer, slice into squares, and serve immediately. Store any leftovers in an airtight container in the freezer for up to two weeks.
MY NOTES
FAQ
Can I make these ice cream bites dairy-free?
These ice cream bites can be made completely dairy-free by using coconut oil instead of butter in both the brownie layer and the chocolate coating. Coconut oil provides a smooth, neutral fat that melts easily and complements the flavor of the coconut-date “ice cream” center. Be sure to use unrefined coconut oil if you want a more pronounced coconut flavor or refined coconut oil for a more neutral taste. This substitution will not affect the structure or freezing process of the ice cream bites, and it ensures they remain suitable for those avoiding dairy products entirely.
What can I use instead of dates?
If you don’t have dates or prefer another sweetener, you can substitute them with dried figs, prunes, or even a combination of maple syrup and nut butter to mimic the texture and sweetness. Medjool dates are ideal because they’re naturally sticky and rich, giving the ice cream bites a caramel-like flavor and smooth consistency. If using dried fruit, soak them in warm water for 10–15 minutes before blending to soften. Keep in mind that substitutions may alter the flavor slightly, but the creamy coconut base will still yield delicious ice cream bites with a rich and chewy center.
How to slice the chocolate layer without cracking it
Allow the dessert to sit at room temperature for 5 to 10 minutes before cutting. Use a sharp knife that’s been warmed under hot water and dried. Gently press down to slice through the firm chocolate shell without shattering it. You can also temper the chocolate if you want a more flexible, glossy finish, although it’s not necessary for this recipe. These steps help preserve the clean, layered look of the ice cream bites and prevent uneven breaks in the chocolate coating during serving.
Can I use store-bought brownie mix for the base?
Prepare the mix according to package instructions and bake it in a loaf pan, ensuring it is not overbaked so it stays soft enough to slice even after freezing. Let it cool completely before adding the coconut-date filling. While homemade brownies give you full control over ingredients, a mix is a practical shortcut that still provides a chewy, chocolatey base for your ice cream bites. Just verify the mix is gluten-free and dairy-free if you’re following those guidelines.
Do the ice cream bites need to thaw before serving?
Ice cream bites can be eaten straight from the freezer, but for best texture and flavor, allow them to sit at room temperature for about 5 minutes before serving. This slight thawing softens the coconut-date layer, making it creamier and easier to bite through. It also prevents the chocolate shell from cracking too abruptly. If they’re left out too long, the texture can become too soft, so keep an eye on them. A brief thaw strikes the right balance between a firm bite and a creamy interior, making the ice cream bites more enjoyable and easier to portion.
How long do homemade ice cream bites last in the freezer?
Homemade ice cream bites can be stored in the freezer for up to two weeks when kept in an airtight container. To prevent freezer burn and preserve flavor, separate the layers with parchment paper if stacking them, and ensure the container is tightly sealed. Over time, the texture of the coconut cream layer may begin to degrade slightly, and the chocolate coating could develop a white “bloom” from temperature fluctuations, but both are safe to eat. For the best taste and texture, consume the ice cream bites within the first 7 to 10 days after freezing.
How to make the bites without a blender or food processor
Without a blender or food processor, you will need to mash the pitted dates manually using a fork or potato masher after soaking them in hot water for 15–20 minutes to soften. Combine the mashed dates with the coconut cream by whisking vigorously until the mixture is smooth. The result may not be as silky as a blended version, but it will still work as the creamy middle layer of the ice cream bites. For best results without machines, press the mixture through a fine mesh sieve to remove any lumps.
What type of chocolate works best for coating?
Dark chocolate with a cocoa content between 60% and 70% works best for coating ice cream bites. It offers a good balance of richness and meltability without becoming overly bitter or too hard when frozen. Couverture chocolate, which has a higher cocoa butter content, melts and coats smoothly, making it ideal if available. Avoid chocolate chips unless they are specifically formulated for melting, as they often contain stabilizers that can cause uneven melting. For dairy-free ice cream bites, ensure the chocolate is labeled vegan. Adding coconut oil to the melted chocolate helps prevent cracking and improves coating texture.
