Brownie Bits

1. First, bake the brownies (see notes for vegan instructions). Before baking, grease and line your 8×8 square baking dish with parchment paper and allow it to hang over the sides for easy removal.
2. After they’re baked, chill the brownies until they’re completely cooled. Then remove from the baking pan and chop into tiny bite-sized pieces. Store in the refrigerator until needed.

Date Caramel

1. Add the dates to a bowl of warm water and let them soak for about 10 minutes.
2. Drain the dates and add to a food processor along with the almond butter and salt.
3. Blitz on high speed until the dates are fully broken apart.
4. With the mixer running, slowly pour the warm water down the nozzle to help smooth out the caramel.
5. Keep blending on high speed until it’s as smooth as possible.
6. Take the lid off and pour in 2 tablespoons of plant milk. Blitz again to combine. It should be a creamy consistency that’s easy to run a spoon though. If it’s still too thick, mix in a couple more tablespoons of plant milk.
7. Set the caramel aside while we make the ice cream base.

Vegan No Churn Ice Cream

1. In a large mixing bowl using a hand or stand mixer with the whisk attachment, pour in the aquafaba and sprinkle the top with the cream of tartar. Whip on high speed for about 5 minutes – or until the mixture becomes fluffy and opaque (see picture in post for reference).
2. Add in the coconut cream and whip again until smooth.
3. Pour in the sweetened condensed coconut milk, vanilla, and the seeds from one vanilla bean. Mix again until combined.
4. Taking half of the date caramel, dollop spoonfuls of the caramel throughout the batter. They may sink a bit but that’s fine. Use a rubber spatula to gently stir in the caramel, just enough to get some swirls throughout. 
5. Using a round cake pan or loaf pan (any mid-sized dish – I used a 6″ cake pan), pour the ice cream in three layers.
6. For the first layer, pour enough to cover the bottom of the pan. Drop in a couple spoonfuls of the caramel and cover with a sprinkle of the chopped chocolate. Use a toothpick to swirl together. Then crumble a handful of brownie bits on top and cover with another layer of ice cream.
7. Repeat this two more times to get 3 layers total, each consisting of additional caramel, chocolate, and brownie bits. 
8. Cover the pan with plastic wrap and then foil. Freeze overnight. 
9. The next day, remove the ice cream from the freezer and allow it to thaw for about 10 minutes. The time will depend on the depth of the pan you used. The deeper the dish, the longer it will take to thaw. Then just scoop and enjoy!