Awesome Ice Cream Cake with Brownie Topping

For my son’s birthday party this year he requested an ice cream cake. Not just any ice cream cake; a vanilla bottom, chocolate top with brownie middle and chocolate icing. Yeah – he doesn’t mess around. My first problem is that since his first birthday, I have always made his birthday cake. It has gotten a little harder with our new diet. Our extended family is definitely not gluten free and they can tell the difference between a cake loaded with wheat and a cake made with almond flour. Anyway, this turned out even better than I expected – Dairy Queen, watch out! I’ve perfected your ice cream cake! Instead of a brownie middle, I did more of a cookie/granola middle with a brownie topping…. it was a hit! You can easily substitute your favorite flavors of ice cream. Obviously, you can take a short cut and buy your ice cream. Makes about 15 servings

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2 quarts of vanilla ice cream (pick your favorite – dairy free, yogurt, etc)
1/4 cup cocoa powder
Filling
1 cup mixed nuts
1/4 cup raw cane sugar
1 tsp vanilla
1 tsp sea salt
1 tsp cinnamon
Topping
2/3 cup crumbled brownies (GF of course :))
6 squares of chocolate
1/2 tsp coconut oil

  • Let ice cream set on the counter until it starts to soften and melt. Take one quart of ice cream and blend in a high powered blender until smooth and creamy.
  • Pour into a 9″ spring form pan lined with plastic wrap or foil. Place in freezer and freeze for about 30 minutes.
  • Meanwhile, combine filling ingredients into a small blender (or Magic Bullet) and pulse until well blended. Remove pan from freezer and cover first layer of ice cream with topping mixture.
  • Take the other quart of ice cream and cocoa powder and blend until smooth. Pour over filling mixture. Make sure the ice cream is smooth.
  • Cover entire pan with foil and place flat in freezer (preferably a deep freeze). Freeze overnight or for at least 6 hours.
  • Remove from freezer and remove the sides of the spring form pan. Place on a serving dish and sprinkle with brownies.
  • Place chocolate squares and coconut in a small glass bowl and microwave for 30 seconds. Drizzle chocolate over brownie pieces.
  • If desired, smooth edges with a butter knife to remove any crumples from plastic wrap. Freeze until serving and then thaw for just a few minutes before cutting.

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