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–+ servings
Dessert

Gluten Free Brownie Ice Cream Cake

This healthy brownie ice cream cake combines a fudgy gluten free brownie base with chocolate cookie crumbs, homemade chocolate syrup, and creamy Greek yogurt-based ice cream to create the ultimate summer cake! Made entirely with wholesome ingredients, this lighter, protein-packed celebration cake is perfect for summer parties or birthdays!
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Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Yield8 servings

Equipment

INGREDIENTS

Flourless Brownie Layer
  • 3/4 c tahini (or almond butter, well-stirred, and drippy)
  • 1 egg (room temperature)
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 3 tbsp coconut sugar
  • 3 tbsp cocoa powder
  • 1/4 tsp espresso powder (optional)
  • 1/4 tsp baking soda
  • Pinch salt
  • 3/4 c dark chocolate chips
Homemade Chocolate Cookie Crumbs*
  • 1 1/2 c almond flour
  • 1/4 c cocoa powder
  • 2 tbsp coconut oil (melted)
  • 2 tbsp maple syrup
Homemade Chocolate Syrup**
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1-2 tsp vanilla extract
  • Pinch of salt
"Ice Cream"
  • 3 c Greek yogurt
  • 1/2 c maple syrup
  • 2 tsp vanilla
  • 1/4 c cherry preserves
Whipped Cream Topping
  • 1 c heavy whipping cream (cold, about 240g)
  • 2 tbsp honey
  • 1/2 tsp vanilla
  • 1/2 c Cool Whip (optional, but helps keep the topping nice and soft)

INSTRUCTIONS

Flourless Brownie Layer
  • Preheat oven to 350 F. Line a cake pan with parchment paper, and set aside.
  • In a large bowl, mix together the tahini, eggs, maple syrup, and vanilla until smooth.
  • Add the coconut sugar, cocoa powder, espresso powder (optional), baking soda, salt. Mix everything together.
  • Then, mix in the chocolate chips. The batter will be thick. Because there is no flour, don’t worry about over-mixing the batter.
  • Pour the batter into the cake pan, and spread the batter so it's flat.
  • Transfer the pan to the oven, and bake for about 30 minutes, until the brownie is puffed and the top is firm to the touch.
  • Cool the brownie on a wire rack at room temperature until completely cool (about 1 hour).
  • Then, transfer to the freezer for 30 minutes to harden.
Homemade Chocolate Cookie Crumbs
  • Meanwhile, make the cookie crumbs. Keep the oven at 350 F. Line a small baking sheet with parchment paper, and set aside for now.
  • In a medium bowl, mix together the almond flour, cocoa powder, and salt, until evenly distributed.
  • Pour in the melted coconut oil and maple syrup, and mix again so that the dough starts to form large clumps.
  • Sprinkle the dough onto a baking sheet, spreading them out into a single layer to the best of your ability (it’s ok if it’s not perfect).
  • Transfer to the oven and bake for about 10 minutes, tossing the crumbs halfway through. The crumbs will not brown, but they should feel a bit firm to the touch.
  • Remove from the oven and cool completely on a wire rack. The cookie crumbs will firm up even more as they cool.
Homemade Chocolate Syrup
  • Pour all of the ingredients into a small saucepan over Low heat and cook, stirring constantly, for about 5 minutes to thicken.
  • Remove the pan from heat and let cool slightly. Pour into a jar or airtight container and store at room temperature.
"Ice Cream"
  • Prepare the ice cream by whisking all of the ingredients together in a large bowl.
  • Pour half of the yogurt into a separate medium bowl, and mix in the cherry preserves.
Assembly
  • Remove the cake pan from the freezer.
  • Drizzle half of the chocolate syrup on top of the brownie, and spread it in an even layer.
  • Sprinkle about 1/2 c of the chocolate cookie crumbs evenly on top of the chocolate syrup.
  • Pour the cherry yogurt on top, and spread it in an even layer.
  • Place in the freezer for 30 minutes to harden.
  • Next, repeat the process by drizzling half of the chocolate syrup on top of the cherry yogurt.
  • Sprinkle about 1/2 c of the chocolate cookie crumbs evenly on top of the chocolate syrup (you'll have some crumbs left over for decoration).
  • Pour the vanilla yogurt on top, and spread it in an even layer.
  • Cover the pan with plastic wrap, and freeze for about 8 hours, or overnight.
Whipped Cream Topping
  • Before serving, transfer the cake to the fridge for 1 hour to soften it slightly. It will still be hard but will continue to soften even more as you spread on the topping.
  • Meanwhile, prepare the whipped cream topping by adding all ingredients to the bowl of a stand mixer and whipping on medium-high speed for 3-4 minutes, until stiff peaks form.
  • Remove the ice cream cake from the freezer, and unmold it from the cake pan. Remove the parchment lining.
  • Evenly spread the whipped cream topping across the top and sides of the cake.
  • Decorate the top of the cake with the remaining cookie crumbs and sprinkles, if desired.
  • Store in the fridge for about 15-30 minutes until soft enough to cut. Store the sliced cake in the freezer for longer term storage.

Notes

*You can use store bought cookies (like Oreos, or an Oreo alternative) instead of making your own chocolate cookie crumbs. Note that the homemade cookie crumbs won't be crunchy like the store-bought version, but they still provide a nice chocolate taste and texture throughout the cake!
**You can use store-bought chocolate syrup, if desired.