If you are fond of this combination of flavors - chocolate, almond, coffee - this is OMG-good. Vegan, but not low-fat! Eat sparingly -- share with all your chocolate & coffee obsessed friends. This recipe is simple, but is prepared in stages. Plan a day or two ahead.
Mix the above ingredients and bake according to directions. Cool in pan.
When brownies are cool, combine 6 ounces semi-sweet chocolate chips + 2 ounces of vanilla soymilk. Place in microwave on low and cook only until just melted. Stir, and when thickened, pour on top of brownies.
When brownies are completely cool, cut into small squares and freeze. When frozen, chop squares into small chunks, this will be folded into the vice cream.
Blend together in a Blendtec or Vitamix blender (make it super creamy).
Place in the fridge until really really cold.
When cold, place contents in prepared (meaning, it's frozen if you are using a Cuisinart brand) ice cream maker and churn to soft serve (20 min.) Empty the frozen contents into a freezer-capable container, and then place in freezer.
Place back in the freezer until hardened to scoopable status.
Gluten-free option: Don't make the brownies, just do the ganache topping (melted chocolate chips and soy milk.) Cool the ganache, and spread in the soft serve vice cream with the nuts and freeze until scoopable.
temp 2 hrs covered w/ plastic wrap.
Place in fridge up to 2 weeks - no maintenance necessary (I am not kidding!).
Learn how to make up your own sourdough starter here on The Fresh Loaf.