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Chocolate Brownie Ice Cream Cake

This is an all-in-one dessert that incorporates brownies, chocolate and ice cream. Aside from being non-gluten, it is also non-dairy, non-grain and even egg free!
Servings: 16 people


Brownie Base

  • 4 oz unsweetened chocolate
  • 1/2 cup honey/agave
  • 1/2 cup applesauce
  • 1/2 cup almond butter
  • 1/4 tsp salt
  • 1/4 tsp baking soda

Chocolate Ice Cream

  • 2 cups raw cashews soaked overnight (4 hr minimum)
  • 3/4 cup cocoa powder
  • 2/3 cup honey/agave
  • 1/2 cup coconut oil
  • 1 cup water


  • Preheat oven to 325.
  • Prepare brownie base: Melt together chocolate and honey. Stir in applesauce, almond butter, salt and baking soda. Pour into a greased 9 inch spring-form pan. Bake for 20 minutes. Remove from oven, let cool slightly and place in freezer.
  • While brownie base is baking, prepare ice cream. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour mixture over chilled brownie base. Place back in freezer to set, at least 2 hours.
  • Drizzle with melted chocolate and serve with raspberries and cream.