Choc Berry Brownie with Coconut & Berry Ice-Cream

Chocolate & Berry Brownie topped with Coconut & Berry Ice Cream
Choc Berry Brownie with Coconut & Berry Ice Cream
Choc Berry Brownie with Coconut & Berry Ice-Cream

Chocolate brownie topped with ice I need to say more!? 🤤😋 This decadent dessert not only tastes incredible but it is also packed full of nutrients, gluten-free, dairy-free (I know right....dairy-free ice cream!) and refined sugar free 😁. 

We have teamed up with Countdown to create this SUPER delicious dessert and show you that frozen berries are not just great for smoothies, but can be added to a huge range of recipes. They are such a versatile staple ingredient and so handy to always have a pack stored away in your freezer 🙌.

I also often recommend frozen berries as a snack or easy dessert option. Something I do (most days actually 😁) is I heat a small bowl of frozen berries in the microwave and mix through a few spoonfuls of coconut yoghurt...ahh so yummy!! 😋

Thanks Countdown for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community.


  • I always soak the cashew nuts over night as this makes them super soft and easy to blend. However, if your food processor or blender is quite powerful then you could get away with soaking them in boiling water for at least an hour.

  • The tins I used for both the ice cream and brownie were 18cm x 18cm in size.

Chocolate & Berry Brownie topped with Coconut & Berry Ice Cream



  • 1 & ½ cup cashews, soaked overnight in water

  • 1 cup coconut milk or cream

  • 1 tsp vanilla

  • 2 Tbsp maple syrup

  • 2 Tbsp coconut oil

  • Pinch of sea salt



  • ¼ cup coconut flour

  • ½ cup ground almonds

  • ½ cup cacao powder (or 100% cocoa powder)

  • Pinch of sea salt

  • 1/2 tsp baking soda

  • 3 eggs

  • ¼ cup coconut oil, melted

  • 100ml coconut milk

  • ¼ cup + 1 Tbsp maple syrup

  • 1 tsp vanilla extract

  • 1 cup Countdown Frozen Mixed Berries (you could use any berry variety e.g. blueberries, raspberries, boysenberries etc).



  • To make the ice cream drain and rinse the cashew nuts, place cashews with all other ingredients in a food processor or blender and blend until smooth. This can take a couple of minutes depending on the power of the blender or processor that you are using.

  • Pour the ice cream into a container and set aside while you make the sauce.

  • Heat the frozen berries in a pot on low to medium heat until they have melted. Add the maple syrup and cook for about 3 minutes until the berries are soft and the sauce has started to thicken slightly.

  • Pour the sauce over the ice cream and using a blunt knife, marble the berry sauce through.

  • Place the ice cream in the freezer for 3-4 hours or until firm enough to scoop.


  • Pre-heat the oven to 180 degrees and line a baking tin with baking paper.

  • Place all of the dry ingredients into a large bowl. Whisk well to remove any lumps.

  • Add in all of the wet ingredients and mix well to combine. Carefully stir through the frozen berries.

  • Pour the brownie mixture into the lined baking tin.

  • Bake for 25-30 minutes until cooked through.

  • To check the brownie is cooked, take a knife and insert it into the middle of the brownie. The knife will come out clean when it is cooked.

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community 😊💛

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