NEW RECIPE!! (updated 07/21/14)
Happy, happy, happy, happy … whatever the happy occasion, this decadent grain free ice cream cake is certain to put a big smile on your favorite faces!
After all, cake and ice cream go together like bacon and eggs, bread and butter, peaches and cream … I think you get the point. So why not just put the two together and make it easier and more fun too!
That’s why anytime we’ve got a special something-to-celebrate going on around here, this is one of our favorite go-to desserts – it’s certain to make any occasion an even happier one!
And, you have several options for making this delightful treat. As shown at left, I originally began my ice cream cake making tradition using my decadent fudgy brownie recipe as the base for the cake and topped it with homemade vanilla ice cream and a sprinkling of raw cacao bits.
Recently, my friend Kristin shared her amazingly rich almond flour chocolate cake recipe. So to celebrate my youngest’s 12th birthday, I decided to use her cake as the base and then topped it with my newest creation – Fresh Cherry Chocolate Chip Ice Cream (see recipe below). WOW! It’s definitely my family’s newfound favorite!
So whether you have something special to celebrate, or simply want to surprise your loved ones with an extra special treat, you can bet this easy grain-free ice cream cake is certain to bring a lot of happiness to the table! (P.S. If you’re dairy-free, you can easily modify this recipe as noted below and top with your favorite dairy-free ice cream.)
Ingredients
- You can use either my decadent fudge brownie recipe, Kristin's almond flour chocolate cake recipe, or my nut-free coconut flour chocolate cake recipe
- 2 quarts of homemade vanilla ice cream (or *dairy-free vanilla ice cream, see note below)
- 1 1/2 cups diced fresh or frozen cherries
- 3/4 cups dairy-free mini chocolate chips
- (Or simply use your favorite store-bought ice cream)
Instructions
- Make the vanilla ice cream a day or two ahead of time and fold in the diced cherries and chocolate chips, if desired. Place in freezer to harden.
- For the cake layer: Lightly grease a 9x13-inch baking dish with coconut oil or palm shortening. Prepare the cake of your choice following the instructions in the recipe, making sure to follow the instructions for baking in a 9x13-inch pan.
- Allow the cake to cool completely in the baking dish and then place it in the freezer to freeze solid.
- Note: It usually takes about an hour for the cake to cool enough to go into the freezer and then another 2-3 hours for the cake to freeze. So, I find it easier to bake the cake a day ahead of time to ensure ample time for it to cool/freeze.
- Once the brownie cake is frozen, top with ice cream. If using store-bought ice cream (or homemade that's been in the freezer), allow it to sit on the counter for about 10 minutes to soften a bit. Then use an ice cream scoop to scoop the ice cream out and place the scoops side-by-side on top of the frozen cake. Then, use a cake spreader to even-out the ice cream across the top of the cake.
- If making homemade ice cream, I recommend making the ice cream base a day ahead of time, so it's thoroughly chilled and the flavors have had a chance to meld. Then, at least 3-4 hours before you plan to serve the cake, add the ice cream base to your ice cream maker. Once your ice cream is finished churning, spoon it over the frozen cake and spread it evenly across the top.
- Cover the ice cream cake and place it in the freezer until frozen solid. About 10 minutes before you plan to serve the ice cream cake, place it on the counter to thaw a bit so it's easier to slice. Enjoy!
Notes
*If you're dairy-free, simply substitute using your favorite DF vanilla ice cream. Personally, I enjoy Danielle's decadent French vanilla coconut milk ice cream recipe. It works beautifully as a topping for this festive and fun ice cream cake.
