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Brownie Ice cream Layer Cake

October 29, 2014 by Tania 27 Comments

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Brownie and raspberry ice cream cake

This Brownie Ice cream Layer Cake is a bit of a birthday treat, well for the people that came to the birthday dinner anyway.  Over the years we have had all kinds of cake for Skater’s birthday. The sad thing is that he’s not really excited by cake.

As we have gone along the years , the more he becomes disinterested in eating cake the more I love it. Ahem, I can’t eat it all myself, but sometimes I try.

This cake is inspired by a blog I have been pouring over. Life Love and Sugar . Lindsay loves sugar and I feel certain we would be friends if I lived in the US. Her blog is full of incrediblly perfect looking cakes. There is no sugar free or low fat anything on there and that’s part of the reason I love it. It takes me back to the great days of baking when no one really cared about free of anything.

Brownie Ice cream Cake

I have used her cream cheese ice cream recipe and you will be amazed at how this tastes. It’s a bit of a revelation. I make a lot of ice cream and I don’t have an ice cream machine, but I have never made it with these ingredients. It’s very rich but it is light and creamy.

Frozen brownie cake with berries

Brownie Ice Cream layer cake

Brownie Icecream Layer Cake

This is a great make ahead ice cream cake that doesn't need an ice cream machine to churn the fluffy vanilla ice cream. This is also a gluten free cake. See below for instructions on layers. This recipe uses Australian cup sizes
5 from 3 votes
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Servings 12

Ingredients
  

  • 175 gm butter
  • 175 gm dark chocolate 70%
  • 3 whole eggs
  • 250 gm sugar caster 1 1/4 cups
  • 50 gm dark cocoa powder 1/2 cup/ sifted
  • 100 gm almond meal 1 cup

Ice cream Filling

  • 500 gm cream cheese softened
  • 90 gm icing sugar 1/4 cup
  • 50 ml milk 1/4 cup
  • 500 ml thickened cream or whipping cream
  • 1 teaspoons vanilla
  • 500 gm strawberries 2 punnets
  • 200 gm blueberries punnet

Decorations

  • 200 gm dark chocolate with Strawberry pieces
  • 2 Tablespooons raspberry powder
  • 250 ml cream whipped
  • 200 gm praline crushed

Instructions
 

  • Line a 10 inch or 24-25 cm removable bottomed cake tin. It helps if you have two so making the layers is quicker. If you only have one tin you can weigh the mixture and use half.
  • Set the oven to 170 C or 375 F.
  • The Brownie layers: This recipe will make two layers. If you want a four layer cake as pictured you will need to make this recipe twice. It is better to make it twice rather than double it.
  • Put the butter and chocolate into a micro wave or over a double boiler and melt . Cool slightly .
  • Beat the eggs and sugar till nice and thick and creamy.
  • Add the lightly cooled chocolate butter mix and then add the cocoa and almond meal and mix this in till well combined. This will make two layers. If you only have 1 tin weigh the mix and use half.
  • Again, for 4 layers make the mixture twice. This will yield 4 perfect layers
  • Bake each layer for 20 minutes or until firm to touch ( it will be a bit spongy but firm).
  • Once cool stack the brownie slices between parchment paper and refrigerate. (These can be made ahead)

Ice Cream recipe will make enough for the 4 layer cake.

  • Beat the cream till firm standing peaks. Set aside in the fridge till needed.
  • Beat the softened cream cheese till fluffy then add the icing sugar vanilla and milk and beat well. The mixture should be light and fluffy. Fold the whipped cream through the cream cheese mixture. Taste for vanilla and sugar. It should be almost like a fluffy icecream now it is mixed together. Divide into three even portions.
  • Line the same springform cake tin that was used to bake the brownie layers with fresh parchment. Put the first brownie layer into the bottom of the tin, and sprinkle with praline (optional) then add the first layer of cream cheese icecream smooth over the base leaving some room at the side for the icecream to push out when the next layer is added. Continue in this way. You can add sliced strawberries or even raspberries between the layers if you like.
  • Freeze overnight or for up to 3-4 hours. I made mine 3-4 days ahead
  • Decorate with whipped cream berries and chocolate.
  • Take out of the freeszer and put into the fridge for up to 3 hours before you need to serve

Notes

The Brownie layers: This recipe will make two layers. If you want a four layer cake as pictured you will need to make this recipe twice. It is better to make it twice rather than double it.

bROWNIE iCBrownie cake with berries

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Filed Under: Cakes and Decorating, Gluten Free, RECIPES Tagged With: brownie cake, cakes and decorating, cream cheese ice cream, gluten free layer cake, Ice Cream cake, Ice cream without a machine, Recipes

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Reader Interactions

Comments

  1. Freja

    May 19, 2015 at 12:16 pm

    Hi i was planning on icing the cake with whipped cream, as to decorate for a kids birthday. Would it be best to have a layer of ice cream or brownie on top?

    Reply
    • My Kitchen Stories

      May 19, 2015 at 1:14 pm

      Hi Freja

      How are you.?

      Finish the cake with the brownie on top. This way the icecream will stay protected. Smooth the whipped cream on and decorate after it has been out of the freezer for about 30 minutes. you can put it into the fridge and sit it for up to an hour decorated. ( I would be assuming here though that it was frozen at least over night and is solid

      Have a great party

      Reply
  2. Jean | DelightfulRepast.com

    February 14, 2015 at 3:48 am

    Tania, that is a beauty! My husband would absolutely love it. Must make it soon.
    Jean | DelightfulRepast.com recently posted..Pastry Heart Jam TartsMy Profile

    Reply
  3. Tammi @ Insatiable Munchies

    February 8, 2015 at 5:29 pm

    omg YES. Just, yes. I’m not so good about assembled cakes because I have two left thumbs, but maybe I can persuade one of my baker friends to make it for me! Beautiful photographs. and styling.
    Tammi @ Insatiable Munchies recently posted..Drive by eating: Sabbaba, SydneyMy Profile

    Reply
  4. Iron Chef Shellie

    January 13, 2015 at 1:36 pm

    oh my giddy aunty.. CREAM CHEESE ICE CREAM! I think I’ve just died!
    This looks sensational <3

    Reply
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About Me

Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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