The perfect indulgent dessert – this glorious raspberry brownie ice cream cake recipe is both vegan and gluten free. Making it the best idea EVER for a free from Valentines Day dessert! Encompassing my ever popular fudgy vegan gluten free brownies recipe, this cool raspberry brownie dessert is a guaranteed hit just waiting to happen.
Since trying a vegan diet, I’ve found it a little tricky to be 100% satisfied by a lot of desserts – particularly shop bought ones. So I thought I would change up my insanely indulgent salted caramel brownie ice cream recipe, and make it a free from delight that everyone can enjoy!
I have to say, It worked WAY better than I’d dared to hope! With a satisfyingly rich and chewy brownie at the bottom and a creamy vanilla ice cream on top that’s filled with pockets of zingy frozen raspberries. They remind me a little of those Callipo Shots that you can get – you know the little frozen balls of fruity sorbet? Delicious! It’s also incredibly simple to make and really easy to store too – so you can enjoy it straight from the freezer whenever you fancy.
Most definitely! The only difficult part about this recipe is the waiting. (Let’s be honest, that’s always the hardest bit!) The brownie layer is made really quick then you simply spread ice cream over the top along with the raspberries. The freezer does all the hard work for you! Just like my indulgent white chocolate raspberry brownies, they’re easy to make but yield very impressive results.
Well it’s not going to be in the oven is it?! Haha! Covered up in the freezer, naturally. I recommend consuming it within 7 – 10 days but it will actually last a good while longer than that should the need arise. It’s also a great deal easier to slice than you may think too! In fact, top tip for you – slice the whole thing into individual portions then place them back into the same baking tin and store, covered in cling film, in the freezer. That way, you don’t even have to slice it when you want some. WIN!
This one’s easy. It’s pretty darn showstopping all on it’s own but if you want to really take it to the next level – serve with some warm chocolate fudge sauce and fresh raspberries. No one will be able to resist!
Yep! The great thing about free from diets being so well known nowadays is that there are tons of products readily available in almost all supermarkets. The only ingredients that you may not be familiar with in this recipe are milled flaxseed, xanthan gum and dairy free ice cream. All of which I purchased from my local supermarket. Can’t find them? Ask a member of staff! I do this all the time and they are always super helpful. (Plus it saves you walking round aimlessly for ages.)
If you’re unfamiliar with the old ‘brownie ice cream cake’ thing – these tips will sort you out…
Here is what you will need to serve 10-12. (Easily kept frozen for fewer people to enjoy on multiple occasions!)
(For a printer friendly version, see the recipe card at the end of this post)
Always Check the Labels When Baking for People With Allergies
For the Brownie Layer
For the Ice Cream Layer
Preheat your oven to 180°C/Fan 170°C and line the base and sides of the springform tin.
Now the tin is prepped – we need to make our flax egg. These are ACE! They act like an egg without changing the taste or texture. SO! In a small glass or bowl, mix together the flaxseed (2 tbsp) and the water (6 tbsp) and set to one side to thicken for 15 minutes.
While that’s thickening up nicely, let’s melt that chocolate. Break the dairy free dark chocolate (150g | 5.3 oz) into a microwavable bowl and heat in 10 second intervals. Stir well each time until it’s completely melted then set aside to cool.
Now for the dry ingredients. Sift together the gluten free plain flour (150g | 1 + 1/4 Cups), cocoa powder (3 tbsp), baking powder (1 tsp) and xanthan gum (1/4 tsp). Next, add the salt (1/4 tsp) and golden caster sugar (180g | 3/4 Cup + 3 tbsp) and mix it well.
Over to the liquids. Mix together the sunflower oil (80ml | 1/3 Cup), water (2 tbsp) and vanilla (1 tsp) in a jug.
Now it’s time to bring it all together! Make a well in the centre of the dry ingredients then add in the flax egg, melted chocolate and oil. Bring it all together with a rubber spatula until it forms a really thick brownie batter.
Take your prepared tin from earlier and tip the brownie batter in. Smooth out as best as you can. (Yep, it really is thick! That’s right though – don’t worry.)
Bake in the preheated oven for 22 – 25 minutes until a skewer inserted into the middle comes out clean.
Quite often with brownies, the edges rise slightly more than the middle. For this ice cream cake, we want a nice flat surface and no gaps near the edges for the ice cream to run down. So let’s take a spoon and gently press down the edges all the way around while it’s still warm, to close off any gaps.
Now we need to leave it to cool completely at room temperature before moving on to the next step.
When your brownie has fully cooled and you’re ready to add the next layer – take the ice cream (850ml | 3 + 2/3 Cup) out the freezer to soften at room temperature for 30 mins or so.
Now we want to kick up the flavour! Add the vanilla extract (1 tsp) to the softened ice cream and give it a really good mix. Yes I know it’s already vanilla flavoured but it’s never enough in my opinion! So let’s add some more.
Next, carefully fold through the raspberries (200g | 1 + 1/2 Cups). Be gentle, they’re quite delicate and can break apart easily.
Then tip it all over the cooled brownie layer and smooth out with a spatula. Your work here is done! Cover loosely with cling film and place into the freezer until it’s completely frozen. (At least 3 – 4 hours.)
When it’s frozen, you can remove it from the tin and peel off the baking paper. It should be plenty solid enough for you to easily slice into portion sizes. Once you’ve done that, place them back into the same tin (easier for storage), cover with cling film again and keep frozen until needed.
Serve drizzled with some warm chocolate fudge sauce and more fresh raspberries then sit back and wait for the yummy noises! It’s best eaten within 7-10 days but will easily last longer. It just may not be at it’s absolute best. (Rest assured, it will still taste pretty damn awesome though!)
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Store in the freezer and consume within 7-10 days for best flavour.
For US measurements, please see recipe within the blog post.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.