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Raspberry Brownie Ice Cream Cake

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This raspberry brownie ice cream cake is a perfect summer dessert or birthday cake. Ice cream cakes are easy to prepare and can be made well in advance of serving. They make stunning birthday cakes served whole but can also be pre-cut on a platter then decorated with fresh fruit,  mint or edible flowers.

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Organize for Success – Raspberry Brownie Ice Cream Cake

Advance preparation is the key to a successful ice cream cake. I made the chocolate truffle brownies two days ahead of serving. I chilled the brownie overnight then carefully cut it in half horizontally. Then I put the brownie back in the pan with wax paper separating the two layers and froze it. This step can be done days or weeks in advance. For the final assembly I spread vanilla ice cream and raspberry sorbet on the brownie layers. The assembled dessert then went back in the freezer overnight.

Ice cream cakes are difficult to cut if they are frozen solid. A way to get around this is to simply cut it in advance. At the last minute arranged these on a pedestal tray, topped each piece with whipping cream and raspberries then added a garnish of fresh mint. I think this presentation is equally as nice as a whole uncut cake but you serve it however you like.

When Things Go Wrong Get Creative

My advice for making ice cream cake is plan well in advance. But that doesn’t always work out. My second piece of advice is, if you didn’t plan in advance, improvise. There is always a way to create a nice presentation for dessert when the original plan doesn’t work.

If the brownie didn’t quite cook in the center or you didn’t have enough time to freeze the whole dessert then go to plan B. Create a different presentation in a nice wine glass or martini glass. Layer crumbled brownie pieces with ice cream then top with whipped cream and fresh fruit. Serving dessert in a fancy glass always looks impressive.

If you have some chocolate sauce, caramel sauce or this Raspberry Sauce any of them would be a nice addition.

Raspberry Sauce, perfect to pour over ice cream, brownies or grilled peaches.
Raspberry Sauce -photo credit Jim Little


Get The Tools

Every kitchen needs a few tools and my set of two square baking pans are the best. I use them to bake many things; from granola bars to sushi pizza to Australian Lamingtons, there is no end to the value of these pans. You don’t need the most expensive cookware but they will serve you well so don’t buy the cheapest ones either.

Did you improvise? Let me know if you made this recipe or simply used it as a guide. Either way I think this Raspberry Brownie Ice Cream Cake is perfect for a summer celebration.

More Brownie Recipes

Chocolate Cheesecake Brownies

A close up of three squares of delicious gluten free chocolate cheesecake brownies
Chocolate Cheesecake Brownies -photo credit Jim Little

Mochaccino Cheesecake Brownies

A pedestal tray with gluten free Mochaccino Cheesecake Brownies decorated with pansies.
Mochaccino Cheesecake Brownies -photo credit Jim Little

Chocolate Truffle Brownies

Gluten Free Chocolate Truffle Brownies
Chocolate Truffle Brownies -photo credit Jim Little

Layered Cheesecake Brownies

Gluten Free Layered Cappuccino Brownies
Layered Cappuccino Brownies -photo credit Jim Little


1 recipe gluten free chocolate truffle brownie baked in an 8 x 8 inch square pan
2-3 cups gluten free vanilla ice cream
2-3 cups gluten free raspberry sorbet
GARNISH - whipped cream, fresh raspberries and fresh mint leaves


Cut the brownie in half horizontally.
Line the original baking pan with plastic wrap 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 using a stiff plastic spatula or a spoon.
Top with the other half of the brownie gently pressing it into the ice cream.
Top with scoops of slightly softened raspberry sorbet. Spread evenly over the brownie using a stiff plastic spatula or a spoon. Wrap with plastic wrap and freeze overnight.
Remove from freezer and transfer to a cutting board. Using a knife dipped in hot water to warm it cut the ice cream cake in half. Put one half back in the freezer while you cut the other half. Cut each half into 8 pieces for a total of 16 pieces.
Serve on a tray topped with fresh whipped cream and raspberries. Garnish with fresh mint if desired.


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