The easiest ice cream cake with a rich + chocolatey brownie bottom, 2 layers of your favorite ice cream flavors, and a pillowy layer of whipped cream, all topped with fresh berries + chocolate shavings.
In our family, we have a birthday tradition. Whenever it’s your birthday, I make you whatever tasty treat your heart desires.
And lately, my family has been into ice cream cakes.
And I’m not complaining. There’s a lot to LOVE about ice cream cake:
❤️ so easy to make
❤️ so creamy + delicious
❤️ versatile + adaptable to any flavor preference
❤️ makes a stunning birthday cake presentation
This particular cake is one I made for my Little One’s 9th birthday. She adores both ice cream + brownies, so that’s what she got. It was a HUGE hit and super simple to throw together.
The recipe makes a tall 6 inch round ice cream cake, which is about 6-8 servings.
Brownie Bottom Ice Cream Recipe Deets
❤️ brownie bottom… I used my favorite brownie recipe, which makes a rich, delicious, and slightly fudgey brownie that not even the pickiest of eaters will know is gluten free AND vegan.
❤️ ice cream… while I can certainly make my own ice cream, I used 2 pints of organic ice cream (strawberry + vanilla) to make it easier. You can use any ice cream flavors that you like. Dairy free ice cream and sorbet would work as well if you want to keep it dairy free.
❤️ whipped cream… or whipped coconut cream makes the perfect fluffy topping for this ice cream cake.
❤️ fresh berries… I used blueberries but you could use any fresh berries you have on hand.
❤️ chocolate shavings… really are the icing on the cake. I make them by scraping a chocolate bar with a very sharp knife. You can see how to do it HERE.
How to Make a Brownie Bottom Ice Cream Cake
This is definitely a make ahead kind of cake. It does take a bit of time, but most of this time is hands off time. I recommend making it the day before so it has plenty of time to set before serving. In order to keep the layers of the cake separate and beautiful, allow each layer to harden and freeze before adding the next layer.
Step 1: Bake brownie recipe in a 6 inch springform pan. I recommend under-baking the brownie slightly to keep the texture softer. Allow to cool completely on counter then place in freezer to harden for at least an hour.
Step 2: Remove first pint of ice cream from freezer and allow to soften for about 5 minutes. Scoop ice cream onto frozen brownie layer, pressing it down with back of large spoon into a firm, even layer. Return to freezer to harden for at least 1 and 1/2 hours.
Step 3: Remove second pint of ice cream from freezer and allow to soften for about 5 minutes. Scoop ice cream onto first frozen ice cream layer pressing it down with back of large spoon into a firm, even layer. Return to freezer to harden overnight (or at least 4 hours.)
Step 4: To assemble cake, remove springform pan from freezer and allow to soften for about 5 minutes. Gently remove outer ring of springform pan. If it is hard to remove, wait another minute or so to allow ice cream to soften a bit. Top with a fluffy layer of whipped cream, fresh blueberries, and chocolate shavings.
What else can I say? It’s a lovely cake.
The vanilla + strawberry ice cream layers go perfectly with the rich brownie layer. It’s an absolute joy to eat.
So if you’re looking for a fun birthday cake or cake to celebrate any occasion, this is a sweet one. I hope you get a chance to try it.
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Brownie Bottom Ice Cream Cake (gluten free with dairy free option)
- Yield: 6–8 servings 1x
Description
The easiest ice cream cake with a rich + chocolatey brownie bottom, 2 layers of your favorite ice cream flavors, and a pillowy layer of whipped cream, all topped with fresh berries + chocolate shavings. Gluten free with a dairy free option.
Ingredients
FOR BROWNIE LAYER
- 1 cup almond flour (I use THIS blanched brand)
- 1/2 cup arrowroot powder, tapioca flour OR oat flour
- 1/4 cup cacao powder or unsweetened cocoa powder (I use THIS)
- 1 cup coconut sugar (I use THIS brand)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter, ghee OR coconut oil, melted
- 1/3 cup + 1 tbsp milk of any kind (I use THIS)
- 1 tsp vanilla extract
FOR ICE CREAM LAYERS
- 2 pints of your favorite ice cream (I used vanilla + strawberry)
FOR TOPPING
- whipped cream or whipped coconut cream
- fresh blueberries
- chocolate bar for chocolate shavings (see how to make HERE)
Instructions
- Preheat oven to 350’F. Liberally grease a 6 inch springform pan. Set aside.
- To make brownie layer, whisk together almond flour, arrowroot (or tapioca or oat flour), coconut sugar, baking soda, and salt in a large bowl. Set aside. In another bowl, whisk together fat of choice, milk, and vanilla extract. Pour wet ingredients into dry and gently mix together. Pour brownie mixture into the prepared springform pan and spread out evenly. Bake for 28-30 minutes, until center is almost set. The brownie layer will look puffy on the sides and sunken in the middle. Don’t worry. That’s normal. Take out of oven and allow to cool for 5 minutes, then with the back of a large spoon, press down the brownie layer into a thick even layer. Don’t be shy. Press it down firmly. Allow to cool completely on counter then place in freezer to harden for at least an hour.
- Remove first pint of ice cream from freezer and allow to soften for about 5 minutes. Scoop ice cream onto frozen brownie layer, pressing it down with back of large spoon into a firm, even layer. Return to freezer to harden for at least 1 and 1/2 hours.
- Remove second pint of ice cream from freezer and allow to soften for about 5 minutes. Scoop ice cream onto first frozen ice cream layer pressing it down with back of large spoon into a firm, even layer. Return to freezer to harden overnight (or at least 4 hours.)
- To assemble cake, remove springform pan from freezer and allow to soften for about 5 minutes. Gently remove outer ring of springform pan. If it is hard to remove, wait another minute or so to allow ice cream to soften a bit. Top with a fluffy layer of whipped cream, fresh blueberries, and chocolate shavings. Enjoy!
Notes
Use any ice cream that makes you happy. Dairy free ice cream works great with this recipe.
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If I wanted to double this cake, would I also double the size of the springform pan and use a 12″ one?
Yes, you can double this cake. You would have to use a bigger springform pan. I have never seen a 12 inch one. The biggest one that I have is a 10 inch.