Enjoy this late Summer ice cream treat before Fall moves in for good! Packed with protein and collagen peptides, this chocolatey treat satisfies hunger and your sweet tooth in one fell swoop. We love topping our Brownie Batter Ice Cream with rich mint brownie pieces! Enjoy!

Brownie Batter Ice Cream

(Dairy Free, Gluten Free)

Ingredients:

2 cans full fat coconut milk

1/2 cup cacao powder (or dark cocoa powder)

1/4-1/2 cup maple syrup 

1/4 tsp salt

1/4 tsp vanilla extract

3 scoops Vital Proteins Collagen Peptides

2-3 FATSBAR Mint Brownie Bars, chopped

Additional Toppings:

Chocolate chips, nuts, coconut

Directions:

1. Combine all ingredients except 2 FATSBARS into a blender and whirl until mixed well. Adjust sweetness to taste.

2. Pour batter into ice cream maker and freeze according to ice cream mixers instructions, adding remaining chopped FATSBAR Brownie bits.

3. NO CHURN METHOD: Pour mix into a loaf pan lined with parchment paper and store in the freezer 2-4 hours, occasionally stirring. Top with remaining brownie bits and toppings.