Brownie Ice Cream Cake (Vegan, Gluten-Free)

We were celebrating both of our daughters’ birthday with the family and this time I wanted to be able to eat the cake too, so that meant that I had to make it.  The easiest way to make a cake when you are away on vacation is to just make an ice cream cake.  Plus, it can met multiple dietary requirements, such as vegan, dairy-free, or gluten-free and is perfect for a summer birthday. Normally, when we have regular cake there are leftovers. This time, there wasn’t even an extra piece leftover for an evening snack!
This cake is easy to make, however, it does involve more hands-off time for freezing because need to freeze the cake between layers. You can choose whatever ice cream flavours you want. If you are pressed on time or don’t have access to supplies/appliances, you could also do a different base layer, such as a cookie crumble.

When making the brownie base, you can also use peanut butter instead of almond butter. I used chunky peanut butter and everyone loved the taste.

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– 1 batch of Gluten-Free Brownies (with or without the cocoa nibs)
– 1 container of So Delicious Dairy Free CocoWhip Whipped Topping
– 1 litre of dairy-free ice cream for bottom (I used 2 x 500ml of Luna and Larry’s Coconut Bliss Chocolate Hazelnut)
– 1 litre of dairy-free ice cream for top (I used 2 x 500mL So Delicious Gluten-free Cookie Dough Coconut Ice cream)

1. Line a round springform pan with parchment paper. I used an 9 inch round one, but you can use whatever you have and just adjust the baking time of the crust.
2. Prepare one batch of the brownies using mini-chocolate chips, if possible (the regular sized chocolate chips make it hard to press the brownie into a thin layer). Press roughly 3/4 of the mixture into the bottom of the pan. If you need more of the dough then use it. The remainder is just used for an optional brownie crumble for the top. You will need to wet your hands slightly to do so.
3. With the 1/4 of the remaining brownie batter, spread it onto a cookie sheet lined with parchment paper. This will be for an optional brownie crumble. Or you can just eat it like I did!
4. Bake the crust and crumble for approximately 15 minutes until the corners have started to firm up and the middle is spongy to the touch. Your time will depend on how thick/thin your press the batter down.
5. Let the crust and brownie for the crumble cool. You can put in freezer to speed this process up.
6. Take out the ice cream for the bottom layer. Let sit on counter for 15 minutes to soften. Spread onto the brownie crust using a spatula or offset spatula. Put back into freezer for an hour.
7. Take out the coconut whip and let defrost for 15 minutes. Take the cake out of the freezer and spread 1/2 of the coconut whip over the bottom layer. Put back in freezer for at least 1 hour.
8. Take out the ice cream for the top layer and let sit out for 15 minutes to soften. Spread onto the whip cream layer. Put back in freezer for at least 1 hour.
9. Take out the coconut whip and let defrost for 15 minutes. Spread on top of the last layer. Put in freezer.
10. Decorate with brownie crumble (break up the brownies from the leftover brownie dough), or with shaved dairy-free chocolate.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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