Vegan Grain-Free Half-Baked Ice Cream

Vegan, Grain-Free Half-Baked Ice Cream

Slow Magic loves Ben & Jerry's Half-Baked ice cream so I wanted to make him a vegan, grain-free, refined sugar-free version.

The recipe is made up of three smaller recipes, which I then add to store bought vegan ice cream. The first recipe is for a rich chocolate fudge sauce that I swirl through the vanilla ice cream. The second recipe is for half-baked decadent chocolate fudge brownies that are both, gooey and crumbly. And finally, the third recipe is for the perfect, use in any ice cream flavor you want, cookie dough.

To make the Chocolate Fudge Swirl Ice Cream :

To make the Half-Baked Chocolate Fudge Brownies :

And finally, the Vegan Grain-Free Cookie Dough :

To assemble, watch the video above or follow the recipe below :

Dessert, Vegan, Paleo, Grain-Free, Refined Sugar Free, Ice Cream, brownies, cookies, chocolate fudge swirl, nada moo
Dessert, Vegan, Paleo, Grain-Free, Refined Sugar Free, Ice Cream
Vegan Grain-Free Half Baked Ice Cream Grain-Free Half Baked Ice Cream
Yield: 8Pin it

Vegan Grain-Free Half Baked

A vegan, grain-free version of Half-Baked


Vegan Ice Cream Base
  • 2 pints of vanilla Nada Moo (or any other brand)
Chocolate Fudge Swirl
  • 1/2 cup (vegan/refined sugar-free) chocolate chips
  • 2 tablespoons maple syrup
  • 1/2 cup full fat coconut milk
  • two dates pitted (optional)
  • 1/2 cup almond butter 
  • 1 vegan egg (1 tablespoon ground flax meal and 3 tablespoons warm water) 
  • 1/4 cup maple syrup 
  • 2 tablespoons 100% unsweetened cacao powder 
  • 1 tablespoon coconut sugar 
  • pinch of salt 
  • 1/4 teaspoon baking soda 
  • 1/4 cup vegan chocolate chips (divided) 
Cookie Dough
  • 1/2 cup almond flour 
  • 1/4 cup arrowroot or tapioca starch 
  • pinch of salt 
  • 1/4 cup maple or coconut sugar 
  • 1/2 vegan egg (1.5 teaspoons ground flax meal and 4.5 teaspoons warm water) 
  • 1 tablespoon maple syrup 
  • 1 tablespoon melted coconut oil 
  • 1/2 teaspoon vanilla 
  • 1/4 cup vegan chocolate chips (cut roughly) 


Chocolate Fudge Swirl
  1. In a medium sized heat safe bowl, combine chocolate chips and maple syrup. 
  2. In a small saucepan, stir coconut milk over medium heat until simmering.
  3. Remove from heat and pour into the bowl of chocolate chips and maple syrup. Stir until the mixture is well combined and it has thickened.
  4. For a fudgier fudge swirl (optional)  : add dates and chocolate/coconut milk mixture to a food processor and blend until combined.
  5. In a freezer safe dish, add a layer of vegan vanilla ice cream, followed by a layer of chocolate fudge.  Continue to do this with the remaining vegan vanilla ice cream and chocolate fudge.
  6. Using a butter knife, cut an ’s’shape through all layers of ice cream and fudge to make the chocolate fudge swirl. Place back in the freezer to harden.
  1. Preheat oven to 350° F and line a small baking dish with parchment paper (I use a small glass dish from Pyrex). 
  2. In a medium-sized bowl, beat almond butter with a hand mixer. Add the vegan egg and maple syrup and beat until smooth.
  3. In a small bowl, whisk the cacao powder, coconut sugar, salt and baking soda until well incorporated. 
  4. A little at a time, mix dry ingredients into wet ingredients.
  5. Mix in 1/8 cup of chocolate chips.
  6. Pour the batter into the baking dish and top with remaining chocolate chips. 
  7. Bake for 15 minutes (or until the edges are crisp and the center is gooey).
  8. Remove from baking dish and place on a wire rack to cool completely. Once cooled, store in the freezer until ready to use.
  9. Break the brownie into small pieces before adding it to your ice cream.
Cookie Dough
  1. In a small bowl, whisk together almond flour, arrowroot, and salt. 
  2. In a medium-sized bowl, combine maple sugar, vegan egg, maple syrup, and coconut oil. 
  3. A little at a time, mix the dry into the wet ingredients. Add chocolate chips. 
  4. Roll cookie dough into long strips and store in the freezer until you are ready to use. 
  5. Cut the cookie dough into small pieces before adding it into your ice cream. 
Vegan, Gain-Free Half-Baked
  1. In a freezer-safe container, add a layer of the chocolate fudge swirl ice cream followed by a layer of brownie and cookie dough pieces. Continue to do this until you no longer have any ice cream.
  2. Store any leftover brownie and cookie dough pieces in the freezer.
  3. Eat right away or place the container back into the freezer to harden.


To make the vegan egg : In a small dish, add ground flax seed. Add the warm water and stir to combine. Place in the fridge for at least 15 minutes.