Brownie With White Chocolate-Pumpkin Ice Cream by Chef Miami

Posted on September 22 2015


  • 2 cups eatmeguiltfree Brownie DIY mix
  • 5 egg whites
  • Splash almond milk
  • 1 tbs Almond Meal

    Ice Cream:
    • 1 cup nuts-n-more white Chocolate Peanut Butter
    • 1/4 cup almond milk
    • 1/2 can Pumpkin Puree
    • 1 scoop nuts-n-more Vanilla Whey Protein


    Step 1

    Preheat oven to 370 F. Spray a baking sheet with Coconut nonstick spray.

    Step 2

    In a bowl mix eatmeguiltfree Brownie DIY mix, egg whites and almond milk. Whisk until well mixed.

    Step 3

    Pour batter into one baking sheet.

    Step 4

    Bake for 8-10 minutes. Let it cool before cutting.

    Step 5

    Ice Cream: In a blender combine all ingredients until well combined. Once well combined, add to your Ice Cream Maker.

    Step 6

    It will take about 20 min. (depends on your Ice Cream Maker)

    Step 7

    Cut your Brownie into layers. Spread 2 tbs White Chocolate- Pumpkin Ice Cream on top of one layer.

    Step 8

    Place a brownie layer on top of the White Chocolate- Pumpkin Ice Cream. Repeat process until you have three brownie layers and two White Chocolate- Pumpkin Ice Cream.

    Step 9



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