Brownie Ice Cream Cake
Brownie Ice Cream Cake
Hands On Time: 15-30 minutes
Total Time: 30-45 minutes plus chilling time
Calories – 272.3 kcal
Carbs – 3.7g
Fat – 25.6g
Protein – 6.11g
This is a spectacular showstopper to finish off any celebration.
The combination of rich chocolate brownie and creamy indulgent vanilla ice cream creates a delicious come-back-for-seconds-and-thirds dessert.
Use our recipe for Boozy Brownies (with or without the booze) as the base and our Sugar-Free Homemade Vanilla Ice Cream for the topping. The bonus is that you only need half of the brownies to make this ice cream cake (you can eat the rest while you wait for the cake to freeze, right?)
9 ounces of almond flour
¾ cup of cocoa powder
2 teaspoons of baking powder
Pinch of salt
2 teaspoons of instant coffee powder (optional)
6 ounces of Sukrin Gold
5 fluid ounces of olive oil
4 tablespoons of spiced rum (optional)
4 eggs, lightly beaten
1 batch of Sugar-Free Homemade Vanilla Ice Cream
Pre-heat your oven to 350⁰ F, conventional
Grease and line a standard square cake tin.
Place all of the dry ingredients into a large mixing bowl and whisk to combine and remove any lumps.
Add the eggs, oil and rum and stir until a smooth batter is formed.
Pour into your prepared tin and bake for 30-45 minutes.
The cooking time will be determined by how you like your brownie. I love mine super moist and fudgy in the center so I coked them for 30 minutes.
If you like yours firmer, then cook for longer.
Wait until cooled COMPLETELY.
For Ice Cream Cake:
Line an 8-inch springform cake pan with plastic wrap, making sure that you come up over the sides to make it easier to remove when frozen.
Crumble five of the brownies into the tin and press them down to form a firm base.
Divide your ice cream into two and place one into a bowl and mix some of the brownie pieces with the ice cream.
Spoon the brownie ice cream onto the base and smooth down.
Spoon the vanilla ice cream over the top and smooth down.
Freeze until solid, at least 4 hours.
Serve with more brownie crumbled on top, or with a dusting of cocoa.
Store in a covered container in the freezer for up to one month.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.
Click HERE for a PDF version of this recipe.