My gluten-free Raspberry Brownie Ice Cream Cake is a delightful make-ahead dessert perfect for summer. You can use any gluten-free brownie recipe you prefer, then layer it with ice cream and sorbet. This dessert is straightforward to prepare in stages; follow the instructions, and you will impress your guests when you present this at your next summer gathering.
Serve this frozen cake after any summer meal. Whether it's burgers, steak, or my somewhat upscale Farm-To-Table dinner, brownies and ice cream are always a winning combination. If you plan to attend an event, heed this advice from numerous gluten-free chefs: be the one who brings dessert to the party, ensuring you have a delicious and safe conclusion to your meal.
Ingredients
Fudgy brownies, which are my favorite, are made with a minimal amount of flour. This makes gluten-free brownies one of the first recipes to perfect. I have my preferred recipe!
- gluten-free chocolate brownie (fudgy brownie or cake-like brownie)
- vanilla ice cream
- raspberry sorbet/sherbet - Sorbet consists of fruit juice and sugar, while sherbet includes fruit juice, sugar, and a small amount of milk.
- Optional Garnishes - whipped cream, raspberries, and mint leaves
Refer to the recipe card for precise measurements.
Instructions for Cutting a Brownie in Half Horizontally
Utilize a long knife with a serrated edge and cut with assurance! The knife blade should exceed 8 inches in length to ensure it slices through the entire side of the brownie.
Employ a sawing motion and cut inward approximately 2 inches on all sides. Once you reach that point, you will feel confident enough to make the final cut directly through the center of the brownie.
I recommend sliding a flexible baking mat between the two layers to facilitate the separation of the top and bottom. A cookie sheet or placemat can also serve this purpose.
If the top layer cracks slightly, the ice cream will help hold it together, so just continue with the process.
Instructions: How To Cut Ice Cream Cake
The key to achieving flawless slices of cheesecake and ice cream cake lies in utilizing a heated knife and exercising patience. This meticulous approach often elicits compliments on the delightful desserts produced in your kitchen.
Submerge a long knife in hot water. This can be done in a sink, a tall glass, or under a running tap.
After each cut, clean the knife with a damp dishcloth. I typically rinse and wring out the dishcloth while my knife is submerged in the sink, ensuring it appears tidy.
If you wish to sample what remains on the knife, I have no objections. Cultivate a technique that prevents finger cuts and savor the experience! To me, this feels like a well-deserved reward for my efforts.
The objective is to showcase the layers in every slice. In the final photograph, mine may not be entirely flawless (once again demonstrating that this process cannot be hurried), but on that occasion, I was pleased with my results.
Substitutions
Brownie layer - For this ice cream cake, I utilize only the brownie layer from my Chocolate Cheesecake Brownies. You are welcome to replace it with any gluten-free brownie recipe of your choice; whether it be a store-bought mix or a cherished family recipe.
Ice cream and sorbet layers - Feel free to create any combination you desire by altering the ice cream or sorbet layers. Numerous ideas come to mind as I consider my Aztec chocolate ice cream, strawberry cheesecake ice cream, and many more.
Dairy-free version - My dairy-free coconut ice cream would pair wonderfully with a mango sorbet.
Variations
Here are three methods to modify this Brownie Ice Cream Cake, giving it a completely different appearance.
Create a single layer of brownie topped with ice cream. Drizzle it with two types of chocolate (dark and white) or two sauces such as raspberry and caramel.
Bake the brownie recipe in a round pan. Construct a layered dessert as I have done here, or follow the previous suggestion and create a single layer topped with ice cream.
Prepare a large sheet cake by slicing the brownie in half and placing the two halves side by side on a large tray. Ensure there is adequate space in your freezer before committing to this option.
Equipment
An 8-inch square baking pan is all that is required to prepare this dessert. If you are purchasing a new one, it is advisable to buy them in pairs; you will not regret this decision!
Top Tip
To prevent the layers from melting into one another, it is crucial to freeze the cake completely at each stage. Therefore, it is recommended to begin a few days prior to serving. Additionally, cutting the pieces will take more than a minute, so it is wise to do that in advance as well. These suggestions are what make serving this dessert appear effortless.
A pedestal tray featuring square pieces of a layered raspberry brownie ice cream cake.
Square pieces of Raspberry Brownie Ice Cream Cake arranged on a tray adorned with whipped cream, fresh raspberries, and mint leaves.
Gluten Free Raspberry Brownie Ice Cream Cake
This frozen dessert consists of layers of gluten-free brownie, vanilla ice cream, and raspberry sorbet. The main effort lies in the cutting, but since this can be done ahead of time, it makes for an ideal make-ahead summer dessert.
Notes
Bake for the same duration.
It is essential to freeze each layer of the cake until solid, as well as the final Ice Cream Cake. Alternatively, you can serve a more casual version in jars, martini glasses, or sundae dishes, giving it a playful name.
The heat from the knife aids in slicing through the frozen cake, showcasing the distinct layers. Be sure to wipe the knife after each cut.
Refer to the recipe description for additional tips and variations.
An amazing ice cream cake recipe to try !
INGREDIENTS
- 1 (24 ounce) box fudge brownie mix,
- prepared as directed
- 1/2 cup chopped walnuts, toasted, if desired
- 2 ounces semisweet or bittersweet baking chocolate, chopped
- 1 1/2 quarts vanilla ice cream, slightly softened
- 2 1/2 cups individually-quick frozen unsweetened
- raspberries (from a 12 ounce bag), not thawed
Heat oven to temperature called for on brownie mix. Grease bottom of two 8-inch layer-cake pans; line bottoms with wax paper or foil and grease. Have ready an 8-inch springform pan. Stir nuts and chocolate into batter. Divide batter between layer-cake pans. for Bake 30 to 35 minutes until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for about 10 minutes, then run a knife around edges of layers and invert on rack. Peel off paper; cool layers completely.
To assemble: Select 10 to 12 whole berries; keep frozen.
Place 1 brownie layer in bottom of springform pan. Top with half the ice cream; sprinkle with half the remaining raspberries. Press into an even layer with back of a spoon. Cover with remaining brownie layer; sprinkle with remaining raspberries, top with remaining ice cream and press into an even layer.
Push reserved raspberries into the ice cream. Cover pan tightly with foil and freeze at least 8 hours or up to 2 weeks.
Three to 4 hours before serving: Run a knife between cake and springform pan; remove pan sides.
Leave cake on pan bottom or loosen with a pancake turner and carefully transfer to a serving plate. Cut cake in wedges; leave assembled. Place in freezer. About 20 minutes before serving: Transfer cake to refrigerator to soften lightly.
The ice cream cake recipe of brownie raspberry is ready to serve...nice one ! Enjoy the ice cream !
Brownie Raspberry Ice Cream Cake Video :
No comments:
Post a Comment