I have a confession to make – I LOVE CAKE! It’s by far my favorite type of dessert and if there was ever a gluten-free cake eating contest, I would totally do it. Although, I’m pretty sure that my health conscious husband is glad that I have never tried one.
But, there was just once when I was tired of cake. It was last December and we had just celebrated my birthday with chocolate cake, my daughter’s birthday with Rainbow cake, and baby Jesus’s birthday with my sugar cookie cupcakes. I was all caked out – if that’s a word. But it was January 14, and it was my son’s second birthday. I really didn’t want him to get the short of the stick but making another cake was just out of the question.
So, I decided to try something new and this gluten-free brownie ice cream cake was born! And the best part of all is that it’s still cake. Ha! I have made it several times since and it has become one of my “go to” recipes because it’s something I can make in advance. I love that this gluten-free brownie ice cream cake makes a wow statement with little effort on my part.
When you have been baking gluten-free as long as I have, you still value a easy “no fail” recipe. For those of you, who are new to gluten-free baking than this recipe is a perfect place to start. I used Bob’s Red Mill Brownie Mix and then I just picked our favorite ice cream to top it. See? I told you, super easy!
You can dress this gluten-free brownie cake up or down. We’ve done mini chocolate chips, chopped nuts, crushed oreo cookies, sprinkles, etc. the sky is the limit. My personal favorite is drizzling a chocolate glaze on top because you can never have too much chocolate.
Since my family is also dairy-free we have explored a few types of dairy-free ice cream. I’ve always stuck with a vanilla topping but again you can totally let your imagination run wild.
We are also BIG ice cream lovers, so below you will find our favorite dairy-free ice cream brands. 🙂
Favorite Dairy-free Ice Cream Brands:
Hands down we love SO Delicious Cashew based ice cream the best. Creamy in texture and their flavors like snickerdoodle and salted caramel never make us feel sorry we are dairy-free.
Our new favorite is definitely Coconut Bliss. Wow, the texture and taste is Ah-mazing. We were recently given the chocolate flavor by a neighbor and we all agreed it was heavenly and a brand we will be exploring more.
The third spot goes to SO Delicious again this time for their coconut base ice creams. They sure know what they are doing. My kids absolutely love their mixed berry.
Last place again is SO Delicious with their Almond base ice cream. The only one we have tried and love is their cookies n cream. Since, my husband has an almond allergy the almond base is the least explored by our family but I love that their products are also gluten-free so we can enjoy fun cookie mix ins.
We have yet to try Ben & Jerry’s but if we ever do I will definitely let you know what I think.
24 or 1 1/2 ounces of dairy-free vanilla ice cream
1/2 cup of chocolate chips (I used Enjoy Life Vegan Chocolate chips)
2 tablespoons of dairy-free milk
Preheat oven to 325
Line a 9x9 baking pan with parchment paper and set aside.
Place brownie baking mix in a large mixer with 3 eggs and your half cup of melted oil. Mix well.
Pour brownie mix into baking pan and bake for 30 minutes or until fork clean.
Allow brownie mix to completely cool to room temperature before placing a lid over the pan.
Freeze the pan of brownies overnight or for 4-5 hours.
Once brownies are well frozen, scoop out vanilla ice cream and mix well in a mixer until ice cream is smooth.
Spread brownies with a generous thick layer of ice cream and then re-freeze. You can freeze overnight or until ready to serve. Allow ice cream to set for at least 4-5 hours.
Right before you ready to serve the ice cream, prepare and garnish with chocolate drizzle or other prepared toppings.
To prepare chocolate drizzle, measure two tablespoons of non-dairy milk and microwave in a pottery bowl. Your milk should be foamy and steamy, if not place milk in a bowl for another 10 seconds.
Next pour in your 1/2 cup of vegan chocolate chips into the same bowl and stir until completely melted. The heat from the microwave bowl will help melt the chocolate chips.
Drizzle melted chocolate either using a fork (see video) or place in a sandwich back and cut a small hole to drizzle.
Cut and serve.
Store left overs in the freezer. Will keep up to a week if well covered.
Pro tip: If you have never tried preparing melted chocolate in your microwave, I highly recommend placing the bowl in the microwave empty and microwaving on high for 30 seconds. This will allow your bowl to reach a higher temperature without worrying about scorching your ingredients.