Related Posts
New Recipe: Lorraine Kelly tells fans and followers she can’t cook and reveals her modest speciality
April 23, 2021
New Recipe: Dairy ambassador recipe | News, Sports, Jobs
March 21, 2022
New Recipe: Old-fashioned pink jelly cakes – Starts at 60
May 4, 2021
New Recipe: Cooking with cannabis at the Arkansas Times Marijuana and CBD Wellness Expo
February 22, 2022
New Recipe: Best Blondies Recipe – How to Make Blondies
March 31, 2022
New Recipe: Vernele’s New Orleans Bakery & Cafe: Conroe cafe offers homemade recipes, Louisiana flair and family charm
April 19, 2021
About The Author
This was my first time making ice cream cake and I really loved the way it turned out. I’m already thinking about a million delicious variations that I’d like to try next time.
I made this recipe vegan and keto BUT I’ve included the 1:1 substitutions for a dairy version. This recipe is so flexible, just use what you have and enjoy!
**Ingredients**
**BROWNIE LAYER**
* 1 cup fine almond flour (or AP Flour)
* 1/4 cup cocoa powder
* 1 tsp baking powder
* 1/2 tsp salt
* 1/3 cup melted butter (I used Miyokos Creamery Butter)
* 2 flax eggs (or regular eggs)
* 2/3 cup granulated erythritol (or regular sugar)
* 1 tsp vanilla extract
**ICE CREAM LAYER**
* Two Pints of your favorite chocolate and/or vanilla ice cream (I used Halo Top)
**FROSTING LAYER**
* 1 cup semi-sweet chocolate chips (I used Enjoy Life Vegan Chips)
* 1/4 cup milk of choice ( I used cashew milk)
* 1/4 cup unsalted butter (I used Miyokos Creamery Butter)
* 1 tsp vanilla extract
* Pinch of salt
**OPTIONAL TOPPINGS**
* 1 cup of whipped cream
* 3/4 – 1 cup of crushed chocolate cream cookies
​
**INSTRUCTIONS**
1. First, make your brownie layer. Preheat the oven to 350 F. Grease a 9 inch round springform pan and line with parchment paper. Mix all brownie ingredients well and spread evenly into the pan. Bake 15 minutes, then let cool completely.
2. While brownie layer is cooling, allow ice cream to slightly soften out of the freezer for easier spreading. Once brownie layer is cooled add ice cream on top and spread evenly. Put pan inside freezer and allow at least 4 hours for ice cream to completely firm up before adding frosting
3. Make frosting: In a small saucepan over medium-low heat, mix together the chocolate chips, milk, butter, vanilla extract and salt. Stir until melted and completely smooth. Allow to cool completely. Remove cake pan from freezer and evenly spread frosting over top ice cream layer.
4. Now you may spread an even layer of whipped cream over top if you’d like and evenly sprinkle crushed up cookies or any other preferred topping, allow to firm again in the freezer before slicing into cake and enjoy!
If you’d like to watch me make this recipe, you can see it [here](https://youtu.be/5UTWoXOK_JE)!