Chocolate Brownie Ice Cream Cake


Three of my favorite things, all tied together in one dessert:  chocolate, brownies, and ice cream.  Need I say more?

I recently served this dessert at my brother in law and sweet friend Emily’s engagement party.  It was very well received.  No one had any idea that this dessert was completely gluten free, grain free, dairy free, and even egg free!  This decadent treat is very easy to make, but impressive to guests.  You won’t be disappointed.  Because of it’s decadent richness, it can easily serve 16+ people.

This is a great make ahead recipe.  Prepare it this week, pop it in the freezer, and bring it to your next holiday gathering!

Chocolate Brownie Ice Cream Cake

brownie base

  • 4 oz unsweetened chocolate
  • 1/2 cup honey/agave
  • 1/2 cup applesauce
  • 1/2 cup almond butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

chocolate ice cream

  • 2 cups raw cashews, soaked overnight (4 hr minimum)
  • 3/4 cup cocoa powder
  • 2/3 cup honey/agave
  • 1/2 cup coconut oil
  • 1 cup water
  1. Preheat oven to 325.
  2. Prepare brownie base: Melt together chocolate and honey.  Stir in applesauce, almond butter, salt and baking soda.  Pour into a greased 9 inch spring-form pan.  Bake for 20 minutes.  Remove from oven, let cool slightly and place in freezer.
  3. While brownie base is baking, prepare ice cream.  Place all ingredients into a high powered blender or food processor and blend until smooth and creamy.  Pour mixture over chilled brownie base.  Place back in freezer to set, at least 2 hours.
  4. Drizzle with melted chocolate and serve with raspberries and cream.

*for easy removal, warm a damp tea towel in the microwave and wrap around the pan.  this will help release the ice cream from the pan.

*if frozen solid, this dessert can travel fine for up to 1 hr or longer if kept in a cooler bag

Another Thanksgiving must have is my No-Bake Pumpkin Cheesecake, which also happens to be dairy free.  Check that recipe out here!

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17 Responses to Chocolate Brownie Ice Cream Cake

  1. tammy says:

    Hmmm…..you are amazing! Truly!! ;o)

  2. Andrea Ramos says:

    Michelle,

    I just discovered your site a few weeks ago through Gluten Free Society forum. Your recipes look fantastic and I’m looking forward to making many of them. I just received my order of coconut flour last week. Thank you for all of your creativity!

    Andrea

    • Michelle says:

      Andrea,
      So glad to have you here! Coconut flour is amazing stuff. Be sure to comment back whatever recipes you try :)
      ~Michelle

  3. Robin says:

    OMG! I made this recipe. It was heaven. I served it for the holidays and everyone (even those not on a GF diet) loved it. They were amazed that it wasn’t really ice cream. Thank you for all the wonderful recipes. You have made my life much easier and sweeter since, going GF. Thanks Michelle, “You are a Blessing”.

    Robin

  4. Kat says:

    I made this a few weeks ago for valentines day and it was AWESOME. Loved the “ice cream” part – had no idea cashews were so useful! The brownie part was amazing too. This was my first attempt at an ice cream cake and it was really fantastic and simple. I can’t wait to try more of your recipes!

  5. Alyssa says:

    Is it two cups of cashews before they are soaked, or after? They expand after, which is why I ask

    • Michelle says:

      Alyssa, it is 2 cups before they are soaked, so it would end up being more like 2 1/2 cups soaked.
      ~Michelle

  6. Marisa says:

    Absolutely incredible. Loved by all!!! Thanks so much for sharing…

  7. Jessica says:

    I was really excited to make this for my fiance’s dad as he’s recently had to give up diary, gluten, sugar, etc and misses desserts like anything but it was a complete and utter disaster. I followed the recipe word for word but the brownie base didn’t set (came out of the oven a hot, gooey, chocolately mess – albiet a tasty one) and the ‘ice cream’ came out of the freezer a semi-set mousse. It all tasted lovely and i was able to think quick and use the various elements plus some crushed nuts and pureed berries to make these delicious chocolate berry bar type things instead but was still very disappointed that the original dessert didn’t work out :(

    Maybe the brownie base needed some kind of almond or coconut flour in it to set it? And was the coconut oil in the ‘ice-cream’ meant to be melted or solid? Would that have even made a difference? Sigh.

  8. Jane says:

    Hi!

    Your brownies were fantastic! I’ve just started experimenting with gluten-free baking and my kids actually genuinely liked the results of this recipe!

    Keep up the good work!

    Jane

  9. Rachel says:

    I’ve made this recipe before and loved it!

    I’m baking a cheesecake and want to use the brownie base as the crust. The cheesecake needs to make for 65 minutes? Do you think that would work with this brownie base or would it make it too overdone?

    • Michelle says:

      Hi Rachel,
      Although I can’t guarantee 100%, I think it should work fine. The cheesecake will baked at a lower temperature I assume?
      ~Michelle

  10. Amy says:

    I’m allergic to cahews, but ironically have no problem with raw/grass fed dairy. Is there an option for those who can tolerate dairy? Look amazing! :)

  11. Sarah says:

    Hi there, I am extremely allergic to cashews so I was wondering if you know of any substitutions I could make.

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