Name: Dairy-Free Red Velvet Brownies with Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup dairy-free butter, melted; 2 large eggs; 1 tablespoon red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 1/2 cup dairy-free chocolate chips (optional); Dairy-free vanilla ice cream, for serving

Why You’ll Love Dairy-Free Red Velvet Brownies with Ice Cream Recipe

This recipe brings together the deep, slightly tangy flavor of red velvet with the dense, chocolatey texture of brownies.

It’s completely dairy-free, making it ideal for those with lactose intolerance or anyone following a plant-based lifestyle.

The brownies are moist and fudgy with a tender crumb, while the homemade coconut milk ice cream adds a cool, creamy contrast.

It’s a show-stopping dessert that feels bakery-worthy but is simple enough to make at home.

You can also easily customize the ingredients and flavors to suit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownies:

4 oz bittersweet chocolate
6 oz plant-based butter
1 1/2 cups all-purpose flour
1 1/2 cups date sugar
1 3/4 teaspoons baking powder
1 cup soy yogurt
2 1/2 teaspoons vanilla extract
1 oz red food coloring
1/4 teaspoon salt

For the ice cream:

13.5 oz full-fat coconut milk
1/2 cup agave syrup
1 tablespoon vanilla extract
1/4 teaspoon guar gum (optional)
1 teaspoon whiskey (optional)
1/4 teaspoon salt

Directions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
Melt the bittersweet chocolate and plant-based butter together in a heatproof bowl over gently simmering water or in short intervals in the microwave. Stir until smooth, then allow the mixture to cool slightly.
In a large mixing bowl, whisk together the flour, date sugar, baking powder, and salt.
In a separate bowl, combine the soy yogurt, vanilla extract, and red food coloring. Mix until the color is evenly distributed.
Add the yogurt mixture to the dry ingredients and stir gently. Pour in the melted chocolate mixture and mix until just combined. Do not overmix.
Spread the batter evenly into the prepared baking pan. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before slicing.
For the ice cream, blend the coconut milk, agave syrup, vanilla extract, salt, and guar gum until smooth. Stir in the whiskey if using.
Chill the mixture in the refrigerator for at least 2 hours, then churn in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.
Serve the brownies topped with a generous scoop of coconut milk ice cream.

Servings and timing

Servings: 16 brownies

Preparation time: 25 minutes
Baking time: 35–45 minutes
Ice cream chilling and churning time: about 3–4 hours
Total time: approximately 4 to 5 hours including ice cream preparation

Variations

For a natural coloring option, substitute beet powder or beet juice for the red food coloring.

Add dairy-free white chocolate chips to the batter for extra sweetness and texture.

Stir chopped walnuts or pecans into the brownie batter for crunch.

Swap soy yogurt with coconut, almond, or oat-based yogurt.

For a different ice cream flavor, add cocoa powder for chocolate ice cream or fresh berries for a fruity twist.

Storage/Reheating

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

To freeze, wrap individual brownie squares tightly and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Store ice cream in a sealed freezer-safe container for up to 1 week for best texture. Let it sit at room temperature for a few minutes before scooping.

To reheat brownies, warm them in the microwave for 10–15 seconds to restore their fudgy texture.

FAQs

Can I make these brownies gluten-free?

Yes, you can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.

What makes red velvet different from regular chocolate brownies?

Red velvet has a lighter cocoa flavor and a signature red color, often paired with a subtle tang from yogurt.

Can I skip the food coloring?

Yes, the brownies will still taste delicious, though they will not have the classic red appearance.

Is the whiskey necessary in the ice cream?

No, it is optional and mainly helps keep the ice cream slightly softer for scooping.

Can I use regular sugar instead of date sugar?

Yes, granulated sugar or coconut sugar can be used as a substitute.

What can I use instead of an ice cream maker?

Pour the mixture into a shallow container and freeze, stirring every 30 minutes for 2–3 hours until creamy.

How do I know when the brownies are done?

Insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter.

Can I prepare the brownies ahead of time?

Yes, you can bake them a day in advance and store them covered until ready to serve.

Why did my brownies turn out dry?

Overbaking is usually the cause. Check them a few minutes before the minimum baking time ends.

Can I serve these without ice cream?

Absolutely. They are rich and satisfying on their own or with dairy-free whipped topping.

Conclusion

These dairy-free red velvet brownies with coconut milk ice cream offer a perfect balance of fudgy richness and creamy sweetness. They are visually stunning, easy to customize, and suitable for a variety of dietary needs. Whether you are baking for a celebration or simply treating yourself, this dessert delivers impressive flavor and texture in every bite.