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(Gluten-free and Paleo) Mini Skillet Brownies with Fresh Mint Chocolate Chip Ice Cream
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5 from 2 votes

Skillet Brownies with Mint Chocolate Chip Ice Cream (gluten-free, paleo)

Delicious gluten-free and paleo mini skillet brownies are topped with a dairy-free and vegan fresh mint chocolate chip ice cream.
Prep Time: 4 hrs
Cook Time: 20 mins
Total Time: 4 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: mini skillet brownies, mint chocolate chip ice cream, skillet brownies
Servings: 4 servings
Calories: 1035kcal
Author: Lisa Bryan


Fresh Mint Chocolate Chip Ice Cream

  • 1 cup raw cashews soaked overnight
  • 13.5 oz full fat coconut milk 1 can
  • 1 cup packed fresh mint leaves
  • 3 tbsp coconut oil
  • 1/3 cup honey or maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3.5 ounces dark chocolate chopped

Skillet Brownie

  • 1/4 cup butter or coconut oil
  • 3.5 ounces dark chocolate chopped
  • 1 tbsp cacao powder
  • 1/3 cup coconut sugar
  • 1 tbsp arrowroot powder
  • 1/4 tsp salt
  • 2 eggs room temperature
  • 1 tsp vanilla extract


  • Roughly chop the mint leaves (no stems) and set aside.
  • Heat the coconut milk and honey on medium heat, stirring until just simmering and bubbles form around the edge. Keep a close eye on it as the milk will quickly boil over. Turn off the heat, add the mint leaves, stir and cover. Let the mixture sit for 1 hour, to fully infuse.
  • Strain the milk mixture over a fine mesh sieve and use the back of a large spoon or spatula to push down on the mint leaves to extract as much of the flavoring as possible.
  • Pour the milk and remaining ice cream ingredients (except the chopped dark chocolate) to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
  • Pour the ice cream into an ice cream maker and proceed according to maker directions. Add the chopped dark chocolate in the last minute to combine into the ice cream.
  • Place the ice cream into a small loaf pan and chill in the freezer for at least 3-4 hours.
  • To make the skillet brownies, preheat your oven to 350 degrees fahrenheit.
  • In a double-boiler, melt the butter and chocolate and stir until smooth. Remove from heat.
  • In a mixing bowl whisk together the cacao powder, sugar, arrowroot powder and salt. Stir the eggs and vanilla together in a small bowl, then add them to the dry ingredients and stir. Add the melted chocolate and butter to the mixing bowl and whisk together for 2-3 minutes.
  • Divide the brownie batter evenly between 4 mini cast iron skillets. Place the skillets on a sheet pan and bake for 20 minutes or until set in the center. These are best not over-baked.
  • Remove from the oven and let cool slightly. Place the skillet on a plate and serve with a scoop of fresh mint ice cream.


Calories: 1035kcal | Carbohydrates: 74g | Protein: 15g | Fat: 79g | Saturated Fat: 49g | Cholesterol: 113mg | Sodium: 480mg | Potassium: 907mg | Fiber: 7g | Sugar: 45g | Vitamin A: 950IU | Vitamin C: 4.5mg | Calcium: 108mg | Iron: 12.5mg