Easy vegan Chocolate Brownie Float recipe
Quick and Easy Chocolate Brownie ice cream float
Learn to make our delicious gluten free and vegan chocolate brownie float quick and simple recipe!
Hi there,
Here is a delicious, nutritious and-best of all,-super easy recipe for our vegan chocolate brownie floats. They’re ideal for making with the kids during the holidays. There is a simple step by step how-to video below. This features our Honeybuns gluten free and vegan friendly Dark Chocolate Brownies which you can buy in our online shop. Alternatively, we will show you how to make your own brownies from scratch by following the straightforward recipe I’ve included here.
Being totally plant based, this recipe is nutritious, healthy and utterly moreish. My favourite plant based milk to use is almond milk but there are lots of other options you can try. The best way to describe our chocolate brownie floats is that they are a cross between a hot chocolate and an ice cream float. You’ll need a straw and a spoon to demolish these! They’re a family favourite that our kids love to help assemble.
Take a look at Em’s bake-along video
You can bake-along with me if you prefer. For a step-by-step visual guide to making the ice cream float, please do check out my live bake-along video below.
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How quick is this recipe?
If you’re using Honeybuns vegan brownies then it’s just a minute or so to assemble. If you make your own brownies it will take you a total of say 35 mins including baking time.
Is this recipe healthy?
The brownies themselves are made from unprocessed, honest store cupboard ingredients. The coconut milk in the brownies is naturally high in fibre and according to the BBC Good Food website, it’s also a good source of ‘ C, E, B1, B3, B5 and B6’ plus minerals including selenium and potassium.
If choosing to use almond milk then you will also be getting potassium, protein and fibre.
What ingredients do I need to make this chocolate brownie float?
I’ve included alternative ‘swapsie’ ingredient ideas in brackets. We aim to make our blog recipes easy to adapt. Hopefully you’ll already have the ingredients in your cupboard ready to use up. The vegan ice cream we used was Judes vegan chocolate ice cream. It tastes so rich and decadent and is really easy to scoop out of the tub too. We bought ours from Sainsburys and it’s widely available.
How many brownies does this recipe make?
This brownie recipe will make 15 squares of brownie.
How long do the brownies keep for and how should I store them?
Once baked and cooled the brownies will store for 5 days in an airtight container. They freeze well too.
How many people will this brownie ice cream float recipe serve?
The float recipe is for one float per person.
What ingredients do I need?
For the brownies:
- 250g sugar (we love light Muscodvado but granulated white, brown or coconut sugar will all work)
- 250g coconut milk
- 250g dark chocolate (it needs to be gluten free and vegan. Moo Free is good)
- 200g gluten free plain flour (Doves Farm flour is good)
- A pinch of salt
- 2tsp cider vinegar
- Oil for brushing
Or you can buy Honeybuns Dark Chocolate vegan Brownies in our online shop.
For the float you’ll need:
- 330 ml approx plant based milk. The volume will depend on the size of your glass. (almond, coconut, oat or soya milks will all work)
- 2tbsp dark chocolate buttons (try the www.vegankindsupermarket.com for gluten free vegan chocolate)
- ½ tsp almond extract (or vanilla) this is optional
- 1 tbsp Chocolate shavings (again the The Vegan Kind Supermarket is good)
- A scoop or 2 of vegan ice cream (we used Judes Vegan Chocolate ice cream)
What kit will I need?
- Tray bake tin measuring approx: 30cm x 23cm x 4cm
- Electric mixer
- Mixing bowl
- Microwave or pan and hob
- A tall glass to serve
- Baking parchment
How to make your gooey gluten free vegan chocolate brownies
Here’s my method:
1. Preheat your oven to 180°C / Gas 4.
2. Line your tin with baking parchment and brush your tray bake tin with dairy free oil – it’s a sticky mix.
3. Melt the chocolate buttons using a microwave or bains marie method.
Bains marie method: Bring a saucepan of water to simmering point, placing a bowl on top of the pan. Place the chocolate in the bowl, ensuring no steam or water comes into contact with the chocolate. Stir gently and occasionally until the chocolate melts. Alternatively use a microwave. Just take care to gently melt the chocolate – if it burns there is no rescuing it.
4. Heat your coconut milk up in a microwave or in a pan.
5. Pop all your ingredients including the melted chocolate and the warmed up coconut milk into a mixing bowl. Using an electric mixer blend all the ingredients together until you get a smooth, glossy brownie mix.
6. Tip this mixture into your oiled tin.
7. Bake for 30 mins, until springy on top.
8. After baking leave the brownie in the tin until cooled and then cut into slices. You can then take them out of the tin using a fish slice.
Step by step guide to making your float
2. Place the chocolate buttons in the bottom of your serving glass.
3. Pour a little of the hot milk on top of the buttons and stir until you get a chocolate paste. Then add all the hot milk and stir again. Don’t overfill your glass as you need room for the ice cream and brownie pieces.
4. Pop 1 or 2 scoops of vegan ice cream on top to float.
5. Cut up some vegan brownie into little cubes and place on top of the ice cream.
6. Finish with a sprinkling of vegan gluten free chocolate shavings
7. Enjoy immediately with a long handled spoon
Top Tip
You can also serve this cold. Just pop your plant-based milk, chocolate buttons and some ice in a food processor and blitz instead of heating.
You could also blitz the ice cream as well rather than floating it.q
Comment below and share what your favourite part of this recipe is! Be sure to share this recipe with a friend too!
If you like this video and recipe, then take a look at our easy Vegan Millionaire’s Shortbread recipe.
Emma Goss Custard
