Wow your friends with this homemade Brookie Ice Cream Cake (allergy-free)

Brookie Ice Cream Cake {vegan, gf}


Our allergy-friendly Brookie Ice Cream Cake is made up of delicious layers of Brownie, Ice cream, Ganache & Cookies to “wow” your friends & make you want to skip dinner! 



Ice Cream Layers

Chocolate Ganache & Toppings


Make the Brownie: 

  1. Grease an 8″ springform pan and line bottom with parchment to remove easily. 
  2. Make brownie batter according to instructions on box in the springform pan. Allow to cool completely. 
  3. Remove sides from pan and cut off 1/4 -1/2 from the top of the brownie.  Set aside in another bowl and replace sides of pan to help with layering. 

Make the Ice Cream Layers: 

  1. Beat cream cheese until light and fluffy, then add sugars, coconut milk, vanilla extract. Fold in CocoWhip
  2. Divide mixture evenly between two bowls.  
  3. In 1 bowl, add the cookie crumbs.  Fold to combine. Spread over brownie base then add another layer of brownie, using what you set aside earlier. 
  4. In the other bowl, fold in double chocolate cookie crumbs and spread over 2nd brownie layer.  
  5. Freeze while making ganache. 


Make the Ganache: 

In a small saucepan, heat coconut cream until it begins to bowl.  Remove from heat and add chocolate chips. Stir until smooth & melted.  Set aside & let cool slightly. 

Finish the Cake:   

Remove cake from freezer then drizzle chocolate ganache over edge of cake then fill in the top of ice cream layer and smooth.  Pipe a small amount of whip or frosting in the center of the cake then decorate with additional cookie and brownie pieces.  Freeze overnight before serving. 

Recipe Card powered by