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Fudge Brownie Ice Cream Cake (Vegan and Gluten-free)

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.

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Remove the vegan ice cream from the freezer while the brownies bake.

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Prepare the Best Vegan Chocolate Sauce (or use another jar of store-bought vegan sauce).

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Crush the vegan gluten-free cookies into small pieces.

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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.

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Top with cookie fudge mixture and gently over the layer of brownie.

IMG_8931.JPGLayer 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.

IMG_8957.JPGDrizzle remaining chocolate sauce over the cake and serve.

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ice cream cake

Fudge Brownie Ice Cream Cake (Vegan and Gluten-Free)

  • Servings: ~15 searchings
  • Difficulty: easy
  • Print

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

 

  • 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

    1. Put the So Delicious CocoWhip!™ in the fridge overnight to thaw or put the coconut cream in the fridge to firm overnight.
    2. Prepare the brownies first. You can use a gluten-free box mix or use this Perfect Paleo Recipe here.
    3. 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.
    4. Bake the Perfect Paleo Brownies at 350, but reduce the baking time to about 17 – 20 minutes.
    5. Remove the vegan ice cream from the freezer while the brownies bake.
    6. Prepare the Best Vegan Chocolate Sauce (or use another jar of store-bought vegan sauce)
    7. Crush the vegan gluten-free cookies into small pieces.
    8. 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. 
    9. When brownies are done baking, allow them to completely cool (~15 minutes).
    10. Select the brownie pan without the parchment paper. Top with cookie fudge mixture and gently over the layer of brownie.
    11. Select the pint flavor of ice cream (we used cookie dough first to have a white, chocolate, and a white contrast in the layers).
    12. 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!
    13. Spread the chocolate ice cream layer over the 2nd brownie.
    14. Cover with aluminum foil and freeze completely for 4 – 6 hours.
    15. 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.
    16. Drizzle remaining chocolate sauce over the cake and serve.

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Tahini Cookies (Vegan & Gluten-Free)

My son cannot eat peanuts. So when Trader Joe’s put the Tahini on the end cap display by the checkout, it inspired me to make my sweet boy some cookies that he could eat! I had never had Tahini before, so I didn’t know what to expect.IMG_1560

The tahini cookie batter consistency was just like that of a peanut butter cookie.

IMG_1561.JPGI rolled the batter into balls, and I used a meat beater in order to see what the pattern would look like, but then decided to dip the fork in water and press – the old fashioned way.

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The result was a crispy wafer tahini cookie, which rivaled a peanut butter cookie (in my humble opinion). But regardless, he didn’t have an allergic reaction to them, so that’s a win in my recipe book!

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My daughter wanted to make sandwich cookies, so we made a vanilla filling. Honestly, I was already happily eating the crunchy tahini goodness with a glass of homemade cashew milk, but she was persistent. The kids often inspire my recipes, because I bake to not only make them healthier gluten-free vegan treats, but also to avoid allergic reactions.

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On the other hand, my son, my husband, and I prefer chocolate EVERYTHING, so I pulled a jar of the Best Vegan Chocolate Sauce from the fridge. It’s thick and spreadable, so I used it as a filling! FYI – I didn’t spread and leave the sandwich cookies sitting out, because we ate all of them before I could blink! However, I’m afraid the sauce would melt if you did. I would fill the tahini cookies right before eating each one, or keep them in the fridge. IMG_1583.JPG

Gluten-free and vegan deliciousness!

tahini cookie pinterest

  • Difficulty: easy
  • Print

A crunchy gluten-free and vegan tahini cookie

These tahini wafer cookies are gluten and sugar cane free and vegan. Eat them plain or make a sandwich cookie with chocolate or vanilla filling. If you use the chocolate filling recipe, it contains cane-sugar.

Ingredients

– 1/2 cup (~1 stick) vegan butter (I used Earth Balance)

– 3/4 cup tahini butter (I used Trader Joe’s)

– 1/2 cup coconut sugar

– 1/2 cup maple sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme, but you can use brown sugar too)

– Egg replacer for 1 egg (1 ½ teaspoon Ener-G + 2 tablespoons warm water)

– 1/2 teaspoon gluten free pure vanilla extract

– 1 cup all-purpose gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)

– 3/4 teaspoon baking soda

Sandwich Cookie Filling (Optional)

Vanilla Filling:

– 2 tablespoon melted vegan butter (I used Earth Balance)

– 1 tablespoon almond milk (or any non-dairy milk)

– 3/4 – 1 cup powdered xylitol or confectioner’s sugar

Chocolate Filling:

Follow the recipe for the Best Vegan Chocolate Sauce.


Directions

  1. The chocolate filling: if you chose to make the chocolate filling click here for the recipe, it's best to prepare this the night before or at least a couple hours before in order to let it cool and firm in the fridge so that it is spreadable.
  2. Heat oven to 350 degrees.
  3. Heat your water for the egg replacer - I used a tea kettle.
  4. Add vegan butter, tahini, and both sugars to a mixing bowl.
  5. Cream with the paddle attachment for the mixer until they are well combined.
  6. Switch your attachment for your mixer to a regular beater.
  7. Prepare your egg replacer.
  8. Add egg replacer and vanilla, and mix on medium speed until combined.
  9. Shape 1 ½ - 2 tablespoons of dough into a ball.
  10. Line three baking sheets with parchment paper.
  11. Place dough balls 3 inches apart on the prepared baking sheets.
  12. Make a design on your cookies with a small dish of warm water and a fork. Dip the fork's tines in water each time before you press. You can also try the meat beater to make a pattern, but it wasn't as pretty.
  13. Bake for 18 - 20 minutes until they are brown; rotate the baking sheets between the oven shelves halfway through baking (at ~9 minutes).
  14. The vanilla filling: If you chose to make the vanilla filling, make it while they are baking with a hand mixer. Mix the butter and non-dairy milk slowly adding the powdered xylitol (or powdered sugar) 1/4 cup at a time, mixing until smooth. You may need extra xylitol until it thickens well or matches your desired level of sweetness.
  15. When cookies are finished baking, transfer them to a wire rack to cool.
  16. Once they have cooled, fill them with icing if desired (refrigerate any remaining sandwich cookies) unfilled cookies, or in an airtight container at room temperature.

 

 

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