Ice Cream Cake

This was a really fun project for a friend’s 40th birthday party. I had asked her partner what kind of cake I should make and all I got back was “she really liked your brownies.” So I knew I needed to find a way to incorporate brownies into a cake. Since taking on a plant-based diet, my wife and I haven’t had an ice cream cake but we fondly remembered them from our childhoods. So I decided to give myself the challenge.

At least 4 days before the event:

  • put the ice cream maker bowl in the freezer

The next day (3 days before the event):

  • prepare a full batch of my vegan ice cream
  • run 1/2 the batch as just vanilla in the ice cream maker and pour/spread in an 8″ round cake tin (I lined it with parchment paper to make the cake easier to remove in the end)
  • put the remaining 1/2 of the batch in the fridge
  • return the ice cream bowl to the freezer

The next day in the morning (2 days before the event):

  • Spread a layer of raspberry jam over the vanilla ice cream and return the cake to the freezer

The same day in the evening (2 days before the event):

  • take the 1/2 batch of ice cream out of the fridge and put it in a high speed blender
  • Add 2-4 tbsp cocoa powder (dutch pressed is the best), blend until a smooth consistency
  • run the chocolate ice cream in the ice cream maker and pour/spread over the raspberry jam
  • Sprinkle liberally with crushed chocolate cookies (I used Sweets from the Earth brand)
  • Return the cake to the freezer

The next day (day before the event):

  • prepare a batch of brownies, spread thin in another 8″ cake pan and let cool completely
  • prepare a batch of fudge icing
  • spread the brownie with the fudge icing and then carefully turn over and place on top of the cake with the fudge icing meeting the cookie bits
  • return to the freezer

The day of the event:

  • take your cake out of the freezer by flipping it over onto the brownie base
  • if needed, use a hot knife to smooth out the edges of the ice cream cake
  • Decorate with coloured frosting (or in my case, raspberry jam!), be careful to not have the cake out too long or it will start to melt
  • Return to the freezer and remove only when ready to serve.

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