Gluten Free Chocolate Brownie Ice Cream Cake

Three of your favorite things, all tied together in one dessert:  chocolate, brownies, and ice cream.


brownie base

  • 4 oz unsweetened chocolate
  • 1/2 cup honey/agave
  • 1/2 cup applesauce
  • 1/2 cup almond butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda

chocolate ice cream

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


Preheat oven to 325ºF.

Prepare brownie base: Melt together chocolate and honey.  Stir in applesauce, almond butter, salt and baking soda.  Pour into a greased 9 inch spring-form pan.  Bake for 20 minutes.  Remove from oven, let cool slightly and place in freezer.

While brownie base is baking, prepare ice cream.  Place all ingredients into a high powered blender or food processor and blend until smooth and creamy.  Pour mixture over chilled brownie base.  Place back in freezer to set, at least 2 hours.

Drizzle with melted chocolate and serve with raspberries and cream.

*for easy removal, warm a damp tea towel in the microwave and wrap around the pan.  this will help release the ice cream from the pan.

*if frozen solid, this dessert can travel fine for up to 1 hr or longer if kept in a cooler bag.

Recipe by: Michelle


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