Saturday, April 19, 2014

Brownie "Ice Cream" Cake (Gluten and Dairy Free)

So I jumped back into the kitchen recently with an intriguing recipe I found. I wanted to try it because it was called an ice cream cake and it didn't have ANY dairy in it... I was skeptical at first, but after making it, I was glad I took the risk. It is definitely one to be shared with others because it makes a good amount, and you cant eat it all by yourself. It is a wonderful dessert for Spring or Easter! Stay tuned, next week I will be posting a recipe for gluten and dairy free Samoa Girl Scout Cookies....


Brownie "Ice Cream" Cake (Gluten and Dairy Free)

Brownie Base:

  • 4 oz unsweetened chocolate
  • 1/2 cup honey
  • 1/2 cup unsweetened applesauce
  • 1/2 cup creamy almond butter
  • 1/4 TSP salt
  • 1/4 TSP baking soda
Chocolate Ice Cream:

  • 2 cups raw cashews, soaked in water overnight (4 hr minimum)
  • 3/4 cup unsweetened cocoa powder
  • 2/3 cup honey
  • 1/2 cup melted coconut oil
  • 1 cup water


1. Preheat oven to 325 degrees
2. Make brownie base: Melt together chocolate and honey.
3. Stir in applesauce, almond butter, baking soda, and salt.
4. Pour into a greased 9 inch spring-form pan.
5. Bake for 20-25 minutes.
6. Remove from oven, let cool slightly and place in freezer.
7. While brownie base is baking, prepare ice cream.
8. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy.
9. Pour mixture over chilled brownie base.  Place back in freezer to set, at least 2 hours.
10. Drizzle with melted chocolate or caramel and serve! Enjoi

Recipe adapted from: