Pour coconut cream into a high-power blender and whip for 60 seconds. Add coconut sugar and coconut milk ice cubes, then blend until smooth.
Line a metal container with saran wrap and pour mixture into the container. I froze mine overnight, then let it sit on the counter while I was styling the photos, probably about 5-10 minutes. Homemade no churn ice cream is a little icier than normal ice cream but still delicious! For the Brownies:
Preheat oven to 350F. Grease the backside of one cupcake pan and the holes of another cupcake pan.
Add all the ingredients except the egg to a food processor and process until smooth. Add the egg and process until just combined.
Divide batter evenly among the muffin tin holes, place the second pan on top of the other pan.
Bake for 14-16 minutes. You know it’s done when you can big to pull the second pan off the first one and you have cupcakes.
Fill each cupcake with your favorite ice cream or no churn coconut ice cream. You can serve them as is or place back in the freezer for two hours for more of an ice cream sandwich type taste!