Vegan Brownie Chocolate Ice Cream

Place full-fat quality coconut milk (1 can), unsweetened vanilla almond milk (1 cup), xanthan gum (0.5 tsp), unsweetened cocoa powder (0.67 cup), pure vanilla extract (1 tsp), and cup raw sugar (0.33 heaping) in a high-speed blender and blend until well combined. Transfer to a mixing bowl, cover and refrigerate until chilled through - at least 2 hours. Start 120m timer

Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freeze, taking out to stir every couple hours to aerate.)

Once the ice cream is at soft-serve consistency, add in vegan gluten-free black bean brownies (3 whole) chunks. You can either do this at the end of the ice cream maker's churning process, or once you pour it into a container. Smooth the top with a spoon, cover, and freeze until firm. Or eat immediately though it will be quite soft.