My son turned 5 years old this month! Oh, how time flies. I wanted to celebrate this big milestone with a special cake. So I made a Fudge Brownie Ice Cream Cake for my chocolate lover!
Prepare the brownies and divide the mixture in half – baking in two 9-inch springform pans.
Remove the vegan ice cream from the freezer while the brownies bake.
Prepare the Best Vegan Chocolate Sauce (or use another jar of store-bought vegan sauce).
Crush the vegan gluten-free cookies into small pieces.
Mix 12 oz of the Best Vegan Chocolate Sauce with the cookies pieces in a small bowl. Set the remaining 2 oz of the chocolate sauce aside.
Top with cookie fudge mixture and gently over the layer of brownie.
Layer one pint of ice cream over the brownie.
Remove the 2nd layer of brownie from the springform pan and place it on top of the ice cream layer. Spread the ice cream layer over the second brownie.
Cover with aluminum foil and freeze completely for 4 – 6 hours.
Top with CocoWhip! when ready or make a homemade coconut whipped topping.
Drizzle remaining chocolate sauce over the cake and serve.
DON’T FORGET TO PIN
Fudge Brownie Ice Cream Cake (Vegan and Gluten-Free)
This vegan and gluten-free cake has brownies, hot fudge, and crunchy chocolate cookies. You can select your favorite flavors of vegan gluten-free ice cream! It is the perfect vegan birthday cake
Credit: Loosely inspired by What the Fork
Tips:
- Put the So Delicious CocoWhip!™ in the fridge overnight to thaw or put the coconut cream can in the fridge to firm overnight
- Let the dairy-free frozen treats thaw a little so that they are spreadable, ~30 minutes
- Use any gluten-free and dairy-free crunchy chocolate cookies for the filling
- Let the freezer cake sit out about 5-10 minutes before slicing and serving
- Two 9-inch springform pans are best for this recipe so that you can easily remove the cake once it’s been assembled. I layered my cake in one of the two pans. You can also make them in cake pans, see this explanation as a how-to here.
Ingredients
- 1-pint dairy-free ice cream ( I used So Delicious Cookie Dough Gluten Free Coconutmilk Dairy-free Frozen Dessert)
- 1-quart dairy-free ice cream ( I used So Delicious Chocolate Velvet Soy Milk Dairy Free Frozen Dessert)
- 6.3 oz of chocolate vegan gluten-free cookies (I used 1 box Enjoy LIfe Chocolate Chocolate Chip Cookies)
- 14 oz vegan hot fudge or chocolate sauce (I made the Best Vegan Chocolate Sauce)
- 1 container So Delicious CocoWhip!™ COCONUT MILK FROZEN DESSERT TOPPING or make a homemade whipped topping with 1 can coconut cream refrigerated overnight with 1/4 cup powdered sugar or xylitol powdered sugar
- Brownies (I followed this Perfect Paleo Recipe or you can make a gluten-free box mix)
- To prepare: Two springform 9-inch pans or using cake pans (see above tips for an explanation on how to use normal cake pans).
Directions
-
- Put the So Delicious CocoWhip!™ in the fridge overnight to thaw or put the coconut cream in the fridge to firm overnight.
- Prepare the brownies first. You can use a gluten-free box mix or use this Perfect Paleo Recipe here.
- Grease two 9-inch pans (preferably springform pans, see above) and line the bottom of 1 of the pans with parchment paper to allow for easy removal – note the pan that has the parchment paper.
- Bake the Perfect Paleo Brownies at 350, but reduce the baking time to about 17 – 20 minutes.
- Remove the vegan ice cream from the freezer while the brownies bake.
- Prepare the Best Vegan Chocolate Sauce (or use another jar of store-bought vegan sauce)
- Crush the vegan gluten-free cookies into small pieces.
- Mix 12 oz of the Best Vegan Chocolate Sauce with the cookies pieces in a small bowl. Set the remaining 2 oz of the chocolate sauce aside.
- When brownies are done baking, allow them to completely cool (~15 minutes).
- Select the brownie pan without the parchment paper. Top with cookie fudge mixture and gently over the layer of brownie.
- Select the pint flavor of ice cream (we used cookie dough first to have a white, chocolate, and a white contrast in the layers).
- Remove the 2nd layer of brownie from the springform pan and place it on top of the ice cream layer. If it is a bit crumbly, it’s not an issue. You spread the ice cream over it and it smooths out fine!
- Spread the chocolate ice cream layer over the 2nd brownie.
- Cover with aluminum foil and freeze completely for 4 – 6 hours.
- Top with CocoWhip when ready or make a homemade coconut whipped topping by whipping the 1/4 cup xylitol powdered sugar with 1 can of coconut cream until fluffy.
- Drizzle remaining chocolate sauce over the cake and serve.
