Today, I have an incredibly scrumptious dessert for you – a Vegan Ice Cream Cake with rich chocolate brownie base and salted caramel middle. I created this recipe in partnership with my friends from So Delicious Dairy Free. They are kicking off their annual 21-Day Dairy-Free Challenge on January 23, 2017 and invite all of you to join. They are sharing amazing resources and essential tips on their website to help you go dairy-free. So if you are curious about quitting eating dairy, definitely check out the challenge and let me know how you do!
I used to loooove ice cream cake as a kid. CAKE + ICE CREAM. What not to love? So I was actually really excited to create a vegan version of one of my favourite childhood treats and I have to tell you I am super happy with the result.
As you already know, I like to keep things simple when it comes to cooking and baking. So I decided to use a chocolate brownie as the base for my cake and decorate it with some chopped walnuts and my favourite 3-ingredient chocolate sauce.
Now for the ice cream portion of the cake, I used Salted Caramel Cluster frozen dessert from So Delicious. This decision did not come easy. I’ve been a fan of So Delicious products for many years, especially their frozen desserts. I have probably tried all of the flavours by now. So it was very hard to pick just one to use in my ice cream cake. Ultimately, I decided to go with Salted Caramel Cluster because of how perfectly it worked with the chocolate brownie, but I’ve also made this cake with their Cookie Dough and Chocolate frozen desserts (another two of my favourites) and it was great as well.
Let me know if you recreate this Vegan Ice Cream Cake and if you decide to participate in the Dairy-Free Challenge. I would absolutely love to hear about your results both for the recipe and the challenge!
- 1½ cups brown rice flour
- 1½ cups sorghum flour
- ⅔ cups tapioca flour
- ⅔ cup arrowroot flour
- 1 tbsp ground flaxseed
- ¾ cup gluten-free flour (can substitute with brown rice or oat flour)
- 1¼ cup almond flour
- ½ cup cacao/cocoa powder
- ¼ cup almond milk
- 1 cup organic cane sugar
- ⅓ cup coconut oil, melted
- ½ cup vegan chocolate chips
- pinch of salt
- 2 pints of Salted Caramel Cluster Frozen Dessert from So Deliciosu
- ⅓ cup walnuts, finely chopped
- 2 tbsp coconut oil, melted
- 2 tbsp cacao/cocoa powder
- 1½ tbsp maple syrup
- Combine all ingredients in a large bowl and whisk. Store in an airtight container at room temperature.
- Preheat oven to 180C/350F. Grease a 9-inch cake pan with a little bit of coconut oil and line with parchment paper.
- In a small bowl, combine flaxseed with 3 tbsp of water to create a flax egg. Let stand for 5 minutes.
- In a large bowl, whisk together gluten-free flour, almond flour, cacao powder and salt.
- In another bowl, add melted coconut oil, almond milk, sugar and flax egg. Stir well.
- Add the wet ingredients to the dry ingredients and mix until everything is incorporated. Fold in chocolate chips.
- Spoon the batter into the cake pan and smooth out the top.
- Bake for 30-35 minutes until a toothpick comes out clean when you insert it into the brownie.
- Take out of the oven and let cool down completely in the pan for at least 1 hour.
- When you are ready to assemble the ice cream cake, take the frozen dessert out of the freezer for 20-30 minutes to soften.
- Remove the brownie from the cake pan and place on a serving plate. Place the spring form pan without its bottom around the brownie.
- Top the brownie with the frozen dessert and smooth with a knife or a spoon.
- Cover with saran wrap and place in the fridge for 30 minutes to set.
- Meanwhile, chop the walnuts and prepare the chocolate sauce by whisking together melted coconut oil, cacao powder and maple syrup in a small bowl.
- Place the chocolate sauce in a piping bag or simply use a Ziploc bag and cut off one of the corners with scissors.
- Remove the cake from the freezer and pipe the chocolate sauce on top, creating any design that you prefer. Sprinkle the chopped walnuts around the edges.
- Cover the cake with saran wrap and return to the freezer for 1-2 hours to set completely.
- Before serving, let the cake stand at room temperature for 15 minutes.