Vegan Brownie Ice Cream Cake with Fudge
Three-layer vegan brownie cake with dairy-free frozen dessert filling and hot fudge sauce. Dark chocolate brownie layers alternate with creamy Cookies and Cream and Cookie Dough frozen dessert, chilled overnight for clean slicing. Topped with coconut whip and sprinkles.
Ingredients
- 4 tablespoons flax meal
- 10 oz vegan dark chocolate (approx 1 1/2 cups using larger chocolate wafers or chunks, approx 1 1/4 if chips)non-vegan dark chocolate1:1contains:milk
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- ½ cup oilvegan butter1:1conf:4Full guide →
- 5 oz almond meal/flour (approx 1 1/2 cups)
- 3 ¾ oz high quality gluten free flour (I used my cookie/cake gluten free blend) (approx 3/4 cup using the scoop & sweep method)
- 12 oz white sugar (approx 1 1/2 cups)
- 1 teaspoon salt
- 1 Pint So Delicious Gluten Free Dairy Free Cookies and Cream Frozen Dessert, softened
- 1 Pint So Delicious Gluten Free Dairy Free Cookie Dough Frozen Dessert, softened
- 1 recipe dairy free hot fudge sauce
- So Delicious CocoWhip, to serve
- SPRINKLES!
Instructions
- 1
Preheat oven to 325F. Line three 9-inch round cake pans with parchment paper and lightly grease the sides.
- 2
Mix flax meal with warm water in a small bowl and let sit at least 5 minutes until thickened.
- 3
Heat chocolate and oil in microwave-safe bowl in 30-second increments, stirring until smooth.
- 4
Stir in sugar until combined. Add almond meal, gluten-free flour, and salt, stirring until combined.
- 5
Add flax meal mixture in quarter-cup increments, mixing fully before each addition.
- 6
Divide batter evenly between the three pans and spread level.
- 7
Bake for 18-22 minutes until edges look set and center jiggles slightly when pan is jiggled.
- 8
Cool completely before removing from pans and parchment.
- 9
Place first brownie layer in 9-inch springform pan. Scoop Cookies and Cream frozen dessert over layer and spread as evenly as possible.
- 10
Top with second brownie layer. Scoop Cookie Dough frozen dessert over layer and spread as evenly as possible.
- 11
Top with final brownie layer. Freeze at least 2-4 hours until firm enough to slice, or overnight.
- 12
Serve with coconut whip, hot fudge sauce, and sprinkles.
Tips
Use warm water for flax meal to ensure proper thickening before adding to batter.
Melt chocolate in short 30-second increments to prevent scorching and ensure smooth texture.
Spread frozen dessert layers while pans are still cold from the freezer for easier handling.
Freeze overnight for cleaner slices rather than minimum 2-4 hours.
Good to Know
Cover and refrigerate up to 2 days. Freezer-stored cake is best served cold; thaw 10-15 minutes before slicing for cleaner cuts.
Bake brownie layers up to 2 days ahead and store covered at room temperature. Assemble cake up to overnight before serving.
Top with coconut whip, hot fudge sauce, and sprinkles. Serve frozen or lightly chilled.
Common Mistakes
Do not overbake brownies to avoid dry layers; underbake slightly so center jiggles.
Do not skip the water thickening step for flax meal to avoid grainy batter texture.
Do not freeze less than 2-4 hours to avoid difficulty slicing through frozen layers cleanly.
Substitutions
Nut-Free Alternatives
General Alternatives
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