5-Minute Mint Chip Vegan Mug Brownie Sundae

Now this is the food holiday that I’ve been waiting for: National Ice Cream Day. Ice cream, to me, qualifies as a near perfect food – cool, creamy, decadent, sweet, luxurious – need I go on? And to showcase just how amazing dairy-free and vegan ice cream can be, I decided to recreate one of my all-time favorite desserts for So Delicious, the mint chip brownie sundae. But why stop with tradition? We live in a fast-paced world where convenience may not always be essential, but it’s can be seriously awesome. So I one-upped my old-time favorite by turning it into a 5-minute vegan mug brownie sundae!

Could it be true? A decadent dessert in just 5 minutes, from start to finish? Yes, it really is, and the icing on the cake (or should I say, ice cream on the brownie?) is that this super-easy vegan mug brownie sundae uses inexpensive, everyday pantry ingredients. Just mix it up, pour it in a mug, heat for 1 minute…

Scoop on some dairy-free ice cream and drizzle with chocolate sauce…

Add a spoon and devour…

Special Diet Notes & Options: Mint Chip Mug Brownie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and kid-friendly! No leaveners or extra binders (like eggs) are required. But, this vegan mug brownie sundae recipe is extremely versatile; here are some suggested customizations:

Gluten-Free: Since crumbling isn’t a big concern (the brownie is enclosed in a mug!) you can swap the pastry flour with your favorite gluten-free flour blend. One with a little xanthan or guar gum wouldn’t hurt, but the results should still be tasty without an added binder if you don’t have any handy.

Cut the Coconut: Prefer almonds to coconut? Use almond milk beverage in place of the coconut milk beverage and use mint chip almond milk ice cream. It’s lower in sugar, too, to help tame the indulgence just a bit.

Unrefined and/or Lower Sugar: No joke that this is truly a dessert. In fact, I recommend sharing it with a loved one. Kylie and I split it and it easily took care of our voracious sweet teeth. But to keep the GI slightly in check, you can use palm / coconut sugar in place of the granulated sugar. I recommend whizzing it in a spice grinder into a powder before tossing it into the mix, as coconut sugar granules can stubbornly remain in tact. For a lower sugar topping, go for a less sugar option like this mint chip almond milk ice cream or a no sugar added mint chip coconut milk ice cream.

Fudgy or Cakey: Use the lesser amount of flour indicated for a sweeter, fudgier result of the full 1/3 cup for a dense cake-like consistency that is all-dessert, but just a little subdued.

Mix it Up: Who says you have to stick with mint chip? Omit the peppermint and this mug brownie becomes the perfect base for whatever sundae flavor you desire. How about vanilla ice cream with cherry sauce? Or maybe a big scoop of cookies ‘n cream. The ideas are endless!

Mint Chip Vegan Mug Brownie Sundae

 

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Prep time

4 mins

Cook time

1 min

Total time

5 mins

 

An over-the-top decadent dessert in just 5 minutes? Yes, it is possible. And for you doubters, no leaveners (eggs, baking powder or baking soda) are required - in fact, your results will be better without them!

Author: Alisa Fleming

Serves: 1 to 2 servings

Ingredients

• ¼ to ⅓ cup whole wheat pastry flour (can sub all-purpose or plain) - see note below
• ¼ cup organic sugar
• 2 tablespoons cocoa powder
• Dash salt
• 3 tablespoons So Delicious Dairy Free Unsweetened Coconut Milk Beverage
• 1 tablespoon coconut oil, melted
• ¼ teaspoon vanilla extract
• scant ⅛ teaspoon peppermint extract (about 8 to 10 drops), optional
• So Delicious Dairy Free Mint Chip Coconut Milk Ice Cream
• Dairy-free chocolate sauce, optional (I used this one)

Instructions

1. In a small bowl, stir together the flour, sugar, cocoa powder and salt, mashing it with the back of the spoon to break up and incorporate any cocoa powder chunks.
2. Stir in the coconut milk beverage, oil, vanilla, and peppermint (if using) until well-combined.
3. Pour the mixture into a microwave-safe 12-ounce mug (no metallic designs on those mugs people!), and microwave on high for 60 to 75 seconds. 1 minute leaves it a little more fudgy, 75 seconds sets it up like a slightly dense/fudgy chocolate cake.
4. Top with dairy-free ice cream and drizzle with chocolate sauce, if desired. Indulge or grab two spoons and share - this is one might dessert!

Notes

Flour: ¼ cup flour will make for a fudgier, sweeter brownie, while ⅓ cup will give you a cakier brownie.
Gluten-Free: Feel free to sub your favorite gluten-free flour blend for the pastry flour, if needed. While a flour blend with a little xanthan or guar gum will help it set up a little better, it's okay if you don't have a binder. Since you'll be eating it in the mug, a little crumbly doesn't hurt!

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