Food, Recipes

Vegan Brownie Ice Cream Cake

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Vegan Brownie Ice Cream Cake

I can’t promise you that this recipe will be ready quick, but it’s so worth the patience and time! This summer heat wave can be cooled with this indulgent frozen treat of vegan strawberry and vanilla coconut ice cream sitting on top of a spelt flour brownie base. The ice cream is made more rich and creamy by using a vegan condensed milk, which you can either purchase or make your own, which is what I did by following a simple recipe from The Detoxinista that involves boiling down full fat coconut milk with some sweetener. This recipe makes a pretty swirl of strawberry and vanilla on top of a rich chocolate base that’s perfect for your summer get-togethers!

Vegan Ice Cream Brownie Cake

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Prep Time: 8 hours
Cook time: 18 minutes
Total time: 8 hours and 18 minutes
Yield: 8-10 slices
Ingredients
  • For the brownie base:
  • 2 Flax Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Vegan Butter
  • 1/3 cup Raw Cacao Powder
  • 1 teaspoon Espresso Powder
  • 1/2 cup Spelt Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Coconut Milk
  • For the Strawberry Ice Cream:
  • 1 cup Strawberries
  • 1/4 cup Sugar
  • 3/4 cup Vegan Condensed Coconut Milk
  • 1 can Coconut Milk (full fat)
  • For the Vanilla Ice Cream:
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Vegan Condensed Coconut Milk
  • 1/2 cup Sugar
  • 1 can Coconut Milk (full fat)
  • For the optional chocolate drizzle:
  • 2 tablespoons Coconut Oil
  • 2 tablespoons Raw Cacao Powder
  • 2 tablespoons Maple Syrup

Directions

1. Prepare an 8-inch springform pan with coconut oil to prevent the brownie cake from sticking.

2. Pre-heat the oven to 350 degrees.

3. Add 2 tablespoons ground flax seed to a large mixing bowl and mix with 4 tablespoons of water to create your flax eggs. Allow to thicken.

4. Add the vegan butter and mix together.

5. Add the sugar and mix.

6. Add the coconut milk and 1 teaspoon of vanilla extract and mix again.

7. Stir together the dry ingredients of spelt flour, baking powder, salt and raw cacao.

8. Add the dry ingredients to the wet ingredients and mix.

9. Pour and spread the brownie batter evenly in the bottom of the springform pan. Bake for 15-18 minutes or until an inserted toothpick comes out clean.

10. Remove from the oven and allow to cool completely.

11. Prepare the strawberry ice cream by adding the strawberries, vegan condensed coconut milk, sugar and full-fat coconut milk to a high powered blender and blend on high until completely mixed together (I allowed this to blend for about a full minute to add some creamy texture). Pour over the cooled brownie base, cover and allow to set in the freezer for an hour.

12. Prepare the vanilla ice cream by combining the full-fat coconut milk, vanilla extract, vegan condensed coconut milk and sugar in a high powered blender. Blend on high. Pour over the strawberry ice cream that has started to set and you can swirl it together a bit. Note: You will need to allow the strawberry ice cream to set completely for 3-4 hours first if you want an ice cream cake with very distinct, horizontal layers. You can make and pour the vanilla on top of the strawberry sooner if you’re ok with the less structured appearance of the cake.

13. Cover and freeze for another 6-7 hours until completely set.

14. Remove from the freezer and allow to soften for 10-20 minutes before slicing while you prepare the glaze by combining the coconut oil, maple syrup and raw cacao powder in a small pot on medium heat. Melt together while consistently stirring until a smooth glaze forms.

15. Slice the cake, pour some glaze over each slice and enjoy!

Note: If you aren’t planning to use the whole cake at once, I recommend slicing and storing the individual slices versus returning the whole cake back to the freezer and to continue the process of thawing and refreezing the whole cake each time you wish to take a slice out. The cake becomes more “icy” and less creamy if you do repeatedly take it in and out of the freezer to soften and then refreeze.

Also by Colette: Vegan Cookie Dough Ice Cream Sandwiches

Related: Single Serving Blood Orange Cheesecake

All-Occasion Vegan Banana Cupcakes

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Photos: Colette Goguen

Colette Goguen

Colette Goguen

Founder at Sunday Bakers
Colette is a chocoholic and home baker who regularly messes up her kitchen experimenting with recipes and decorating cakes for her kids. Also a yoga teacher, Colette strives to bring elements of yoga to her work and daily life in New England with her husband, children, dogs and chickens. Follow Colette on Instagram at @sunday_bakers and on Facebook.
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