How to Make an Indulgent Vegan Gluten Free Raspberry Brownie Ice Cream Cake! {Video Tutorial Included}

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.

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

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!

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

Want to impress EVERYONE with your cooking skills?

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.

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

Is raspberry brownie ice cream cake easy to make?

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 killer white chocolate raspberry brownies, they’re easy to make but yield very impressive results.

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

How do I store raspberry brownie ice cream cake?

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!

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

How can I make raspberry brownie ice cream cake a showstopping dessert?

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!

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

Are raspberry brownie ice cream cake ingredients easy to source?

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.)

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

Top tips for making raspberry brownie ice cream cake

If you’re unfamiliar with the old ‘brownie ice cream cake’ thing – these tips will sort you out…

  • The brownie batter should be really thick and almost hold it’s own shape before being baked. This is right – trust me! (I made 14 batches to perfect it.)
  • Make sure to cool the brownie completely before topping with ice cream and placing in the freezer.
  • Be gentle when folding the raspberries through the ice cream. They’re very delicate and can easily fall apart.
  • Make this dessert a day or two before needed, so all you have to do is plate it up. More prep/less stress!
  • Serve with a warm chocolate sauce and fresh raspberries for a showstopping dessert.

 

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

How to make Vegan Gluten Free Raspberry Brownie Ice Cream Cake

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

  • 2 tbsp Milled Flaxseed
  • 6 tbsp Water
  • 150g (5.3 oz) Dairy Free Dark Chocolate
  • 150g (1 + 1/4 Cups) Gluten Free Plain Flour
  • 3 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 180g (3/4 Cup + 3 tbsp) Golden Caster Sugar
  • 80ml (1/3 Cup) Sunflower Oil
  • 2 tbsp Water
  • 1 tsp Vanilla Extract

 

For the Ice Cream Layer

  • 850ml (3 + 2/3 Cup) Dairy Free Vanilla Ice Cream
  • 1 tsp Vanilla Extract
  • 200g (1 + 1/2 Cups) Fresh Raspberries

 

To Serve

  • Warm Chocolate Fudge Sauce, optional
  • Extra Fresh Raspberries, optional

 

Essential Equipment

  • 21.5cm (8.5″) Round Springform Baking Tin
  • Baking Paper
  • Large Bowl

 

How to make the brownie 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.

flax egg in a small glass with a metal spoon

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.

melted dark chocolate in a bowl with a spatula

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.

flour, cocoa powder, sugar, baking powder, xanthan gum and salt mixed together in a large glass bowl

Over to the liquids. Mix together the sunflower oil (80ml | 1/3 Cup), water (2 tbsp) and vanilla (1 tsp) in a jug.

oil, water and vanilla extract mixed together in a glass 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.

vegan gluten free brownie ingredients in a large glass bowl

vegan gluten free raspberry brownie batter in a glass bowl

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.)

vegan gluten free raspberry brownie batter in a prepared baking tin

Bake in the preheated oven for 22 – 25 minutes until a skewer inserted into the middle comes out clean.

Baked vegan gluten free raspberry brownie in a baking tin

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.

Baked vegan gluten free raspberry brownie in a baking tin

Now we need to leave it to cool completely at room temperature before moving on to the next step.

How to add the ice cream layer

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.

Dairy free vanilla ice cream in a glass bowl with vanilla extract

Next, carefully fold through the raspberries (200g | 1 + 1/2 Cups). Be gentle, they’re quite delicate and can break apart easily.

Dairy free vanilla ice cream in a glass bowl with raspberries

Dairy free vanilla ice cream in a glass bowl with raspberries mixed in

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.)

vegan gluten free raspberry brownie ice cream cake in a lined baking tin

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.

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

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!)

Have you Made This Recipe?

I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!

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Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

Slice of vegan gluten free raspberry brownie ice cream cake on a black plate drizzle with chocolate sauce and fresh raspberries

 

Vegan Gluten Free Raspberry Brownie Ice Cream Cake

Vegan Gluten Free Raspberry Brownie Ice Cream Cake

Yield: 12
Prep Time: 20 minutes
Additional Time: 3 hours 25 minutes
Total Time: 3 hours 45 minutes

This CRAZY indulgent raspberry brownie ice cream cake is easy to make, gluten free and suitable for vegans.

Ingredients

For the Brownie

  • 2 tbsp Milled Flaxseed
  • 6 tbsp Water
  • 150 g Dairy Free Dark Chocolate
  • 150 g Gluten Free Plain Flour
  • 3 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 1/4 tsp Xanthan Gum
  • 1/4 tsp Salt
  • 180 g Golden Caster Sugar
  • 80 ml Sunflower Oil
  • 2 tbsp Water
  • 1 tsp Vanilla Extract

For the Ice Cream

  • 850 ml Dairy Free Vanilla Ice Cream
  • 1 tsp Vanilla Extract
  • 200 g Fresh Raspberries

Essential Equipment

  • 21.5cm (8.5″) Round Springform Baking Tin
  • Baking Paper
  • Large Bowl

Instructions

To make the Brownie

  1. Lightly grease and line the springform tin with baking paper and preheat the oven to 180°C/Fan 170°C. Make flax 'egg' by mixing the flaxseed and 6 tbsp of water together in a small bowl. Leave to thicken for 15 minutes.
  2. Melt the dark chocolate in a small bowl in the microwave in 10 second blasts. Stir after each time and continue until fully melted.
  3. Sift the flour, cocoa powder, baking powder & xanthan gum together in a large bowl. Add the salt and sugar and mix again.
  4. Mix together the oil, water and vanilla in a jug or bowl.
  5. Make a well in the centre of the flour and add the flax egg, melted chocolate and oil. Mix until it forms a really thick batter. 
  6. Tip into the prepared tin, smooth out and bake for 22-25 mins. A knife or skewer inserted into the middle should come out clean. Cool COMPLETELY.

To make the Ice Cream Layer

  1. Leave the ice cream at room temperature to soften for 30-40 minutes. When soft, tip into a large bowl and mix together with the vanilla extract until smooth.
  2. Carefully fold in the raspberries then pour it on top of the brownie. Smooth out, cover in cling film and freeze for 3-4 hours.
  3. When frozen, remove from the tin, take off the baking paper and slice. Serve immediately with chocolate sauce & fresh raspberries or return to the freezer for another day.

Notes

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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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 332 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 18mg Sodium: 125mg Carbohydrates: 45g Fiber: 3g Sugar: 30g Protein: 4g
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.

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