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
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.