Brownie Ice Cream Cake

For anyone who loves chocolate and ice cream, this is the cake for you! I happen to be one of those people, and absolutely love this cake!

This cake starts off with a brownie base, here is the brownie recipe I used:

Ingredients:

• 1 c. peanut butter
• 1/3 c. maple syrup
• 1 egg
• 2 tbsp. ghee, softened
• 1 tsp. vanilla extract
• 1/3 c. cocoa powder
• 1/2 tsp. baking soda

Instructions:

Preheat the oven to 325 degrees F. Whisk together everything except for the cocoa powder and baking soda. Stir in the cocoa powder and baking soda. Place parchment paper in a 9in. spring-form pan*. Pour the batter into the pan and bake for 18 minutes. Let cool and then place in the freezer.

*A 9in. buttered pie plate will work fine as well.

Next, while the brownie is freezing make some chocolate cookies for the top layer.

Ingredients:

• 1/2 c. organic butter
• 1/4 c. xyla
• 1/4 c. maple syrup
• 1 tsp. vanilla extract
• 1/3 c. tapioca flour
• 1/3 c. cassava flour
• 1/3 c. cocoa powder
• 1 tbsp. unflavored gelatin
• 1/2 tsp. baking soda
• pinch of salt

Instructions:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Melt the butter in a large mixing bowl and add the sugar and vanilla. Using a hand mixer, beat the sugar, butter and vanilla. Stir in the rest of the ingredients. Using a teaspoon scoop out balls and place them on the parchment paper. Flatten the balls slightly. Bake for 8-10 minutes. Allow to cool for 10 minutes before removing from baking sheets. Place the cookies in the freezer.

After you have made the cookies, get the frozen brownie out of the freezer (you can skip this step if you are using a pie plate). Unclip the spring-form pan and cut the parchment paper so that it is just around the base of the brownie layer. Place the spring-form back around the brownie and put back into the freezer.

Now for the ice cream layer! If you are using So Delicious brand coconut ice cream, get it out while the cookies are freezing and place it in the fridge. You can use mint or vanilla for this ice cream layer. I used 1 1/2 pints of So Delicious mint coconut ice cream.

 Once the ice cream is softened, scoop out one and a half pints of the ice cream into a bowl. Mix and mash with a spoon until it is smooth. Retrieve the frozen brownie from the freezer and spread the ice cream over the brownie. Quickly move it back to the freezer. Next, take out your frozen cookies and break them into crumbles. Get the frozen ice cream and brownie back out of the freezer and sprinkle the crumbles over the ice cream. Put the whole pan in the freezer until the ice cream is frozen again.

Cut and enjoy!

 by Alexa