We had a birthday this week! Happy Birthday, S! This post is indulgent for many reasons, and I wanted to add it because I have always wanted to make an ice cream cake, and I finally did it, with some of my current favorite ingredients: coconut ice cream (dairy free) and brownies (protein rich and grain free).
I was inspired by Zoe’s ice cream cake blog post, and Zoe is a great online baking tutor. I’ve learned several baking techniques since reading her blog.
I modified the recipe using what I had on hand and my favorite ingredients, which I include below. And I made 4 layers, which I found to be quite enough to try to fit into my freezer. I stored the cake in my freezer by covering it with parchment paper since I didn’t have a box or cake cover that would fit. It would be great to have a homemade or store-bought cake box, but I made do (and it didn’t last too long).
For SCDers, substitute the Refrigerator Cake for the brownie cake and use an SCD-legal ice cream. Or, use my blondies recipe or my almond toffee brownies recipe in place of the brownies recipe. Or, use one of my yellow cakes from my cookbooks and shared on this website.
As for brownie options, try my coconut flour brownies, my flourless brownies (made with almond butter), or go raw with my date walnut brownies.
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Just for your info, the links to both the brownie batter and ice cream are missing. The error message says “page not found.”
Your pictures are lovely! Very beautiful!
Rachel, another big thanks! I recently moved my blog to another platform and I’m still in clean-up mode. Best wishes, Erica
I was just at Zoe’s blog… again, nice recipe. We also make ice cream cakes and deliver in Melbourne
That looks like something I have to have…..now! 🙂
What a great idea! I’ll have to try this for our next celbration.
Oh my, Oh my, how fast can I make this? I have to eat it now!!!