Gluten Free Raspberry Brownie Ice Cream Cake
This frozen dessert is made by layering a gluten free brownie with vanilla ice cream and raspberry sorbet. The effort is in the cutting but it's all done in advance making this the perfect make-ahead summer dessert.
Servings 16 pieces
Calories 60kcal
Ingredients
- 1 8-inch square cooked, gluten free chocolate brownie (see notes for recipe suggestions)
- 3 cups gluten free vanilla ice cream
- 3 cups gluten free raspberry sorbet or sherbet
GARNISH
- whipped cream
- raspberries
- fresh mint leaves
Instructions
- Cut the brownie in half horizontally.
- Line the original baking pan with parchment and place one half of the brownie into the bottom of the pan.
- Top with scoops of slightly softened vanilla ice cream. Spread evenly over the brownie. If it is quite soupy freeze before doing the next step.
- Top ice cream with the second brownie half, gently pressing into the ice cream. Freeze for at least 2 hours.
- Top with scoops of slightly softened raspberry sorbet. Spread evenly over the brownie. Cover with foil or put in airtight container and freeze overnight.
- Remove from freezer and transfer to a cutting board. Make every cut using a knife dipped in hot water. Lay in a sink or run under the tap then wipe clean after every cut.
- Cut cake in half. Working with one piece at a time cut each half into 8 pieces. Keep the other half in the freezer while doing this.
- Top each pieace with fresh whipped cream and raspberries. Garnish with fresh mint if desired. Serve immediately.
Notes
Click here for my cake-y Chocolate Truffle Brownie recipe.
Click here for my fudgy Chocolate Cheesecake Brownie recipe. Omit the cheesecake layer. Bake for the same time.
Freezing each layer of the cake until solid, as well as freezing the final Ice Cream Cake is essential. Alternately serve a messy version in jars, martini glasses or sundae dishes and give it a fun name.
The heat of the knife helps cut through the frozen cake and show off the individual layers. Wipe the knife after each cut.
See recipe description for more tips and variations.
Nutrition
Serving: 1piece | Calories: 60kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.02mg
