Ice cream cakes are a delightful way to celebrate birthdays or any special occasion. This cake uses a brownie mix and sugar-free ice cream for a quick dessert.

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I love to make bake all kinds of breads and desserts. Since most of our children live in their own homes, it doesn’t take as much food. So I made this cake using a 6-inch cake pan. There are still at least 6 generous servings in this dessert.

I love coffee and chocolate. Espresso powder add coffee flavor and richness to the cake. Using hot coffee with cocoa powder enhances the chocolate flavor. What’s not to like about that!!

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Brownie Espresso Ice Cream Cake, THM S, Keto, Gluten-free

Brownie Cake:
1 package Trim Healthy Mama Brownie MIx
2 eggs
1/2 cup hot strong brewed coffee
1 tablespoon espresso powder
1/2 cup melted butter
1 teaspoon vanilla extract
Espresso Frosting:
1 1/4 cups heavy whipping cream
3 tablespoons Gentle Sweet
1 tablespoon espresso powder
2 tablespoons cocoa powder
1/2 teaspoon Xanthan gum
1 teaspoon vanilla extract
Espresso Ganache
1/4 cup heavy whipping cream
1/4 cup Lily’s Espresso Chocolate Chips or dark Chocolate Chips
Ice Cream Layer: 2-3 cups sugar-free ice cream
Mixing/baking the cake: Preheat oven to 350 degrees F. In a mixer bowl combine all the cake ingredients. Mix until just combined. Line 2 6-inch cake pans with parchment paper. Spray will with Pam Spray. Reserve 1/2 cup batter in a small ramekin**. Divide the remaining batter between the two cake pans. Bake the brownie cakes until set but still jiggly. Cool in the pans. Remove from the pans and freeze the brownie cakes. Line one of the cake pans with plastic wrap. Press the ice cream in the pan to make a firm round ice cream. To get a firm ice cream cake, lay and piece of parchment paper on the ice cream. Use another cake pan to press down on the ice cream. That will pack it together. Freeze.
Espresso Frosting: Combine ingredients in a mixer bowl. With the wire whisk, whip the frosting until medium-soft peaks form. Place one brownie cake in a serving plate. Using the plastic wrap, lift the ice cream out of the pan. Place it on top of the brownie cake. Add the remaining brownie cake on top of the ice cream. Frost the entire cake reserving some frosting to decorate. With a piping bag decorate the top and bottom of the cake. Freeze.
Espresso Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to rest for 5 minutes. Stir well. Pour in the center of the cake. Drizzle the remaining ganache over the cake. Add coffee beans if desired. Freeze the cake. Remove from the freezer 10 minutes before serving. 6 servings
**It is too much batter to use in 2 cakes so I bake the ramekin as an individual cake.

Line 2 6-inch cake pans with parchment paper. Spray will with Pam Spray.

Divide the remaining batter between the two cake pans. Bake the brownie cakes until set but still jiggly. Cool in the pans.

Line one of the cake pans with plastic wrap. Press the ice cream in the pan to make a firm round ice cream. To get a firm ice cream cake, lay and piece of parchment paper on the ice cream. Use another cake pan to press down on the ice cream. That will pack it together. Freeze.

Brownie Ice Cream Cake, THM S, Keto, Gluten Free

Course Dessert

Servings 6

Author Glenda Groff

Ingredients

Brownie Cake:
1 package Trim Healthy Mama Brownie MIx
2 eggs
1/2 cup hot strong brewed coffee
1 tablespoon espresso powder
1/2 cup melted butter
1 teaspoon vanilla extract
Espresso Frosting:
1 1/4 cups heavy whipping cream
3 tablespoons Gentle Sweet
1 tablespoon espresso powder
2 tablespoons cocoa powder
1/2 teaspoon Xanthan gum
1 teaspoon vanilla extract
Espresso Ganache
1/4 cup heavy whipping cream
1/4 cup Lily’s Espresso Chocolate Chips or dark Chocolate Chips
Ice Cream Layer: 2-3 cups sugar-free ice cream

Instructions

Mixing/baking the cake: Preheat oven to 350 degrees F. In a mixer bowl combine all the cake ingredients. Mix until just combined. Line 2 6-inch cake pans with parchment paper. Spray will with Pam Spray. Reserve 1/2 cup batter in a small ramekin**. Divide the remaining batter between the two cake pans. Bake the brownie cakes until set but still jiggly. Cool in the pans. Remove from the pans and freeze the brownie cakes. Line one of the cake pans with plastic wrap. Press the ice cream in the pan to make a firm round ice cream. To get a firm ice cream cake, lay and piece of parchment paper on the ice cream. Use another cake pan to press down on the ice cream. That will pack it together. Freeze.
Espresso Frosting: Combine ingredients in a mixer bowl. With the wire whisk, whip the frosting until medium-soft peaks form. Place one brownie cake in a serving plate. Using the plastic wrap, lift the ice cream out of the pan. Place it on top of the brownie cake. Add the remaining brownie cake on top of the ice cream. Frost the entire cake reserving some frosting to decorate. With a piping bag decorate the top and bottom of the cake. Freeze.
Espresso Ganache: Heat the cream to a boil. Pour over the chocolate chips. Allow the mixture to rest for 5 minutes. Stir well. Pour in the center of the cake. Drizzle the remaining ganache over the cake. Add coffee beans if desired. Freeze the cake. Remove from the freezer 10 minutes before serving 6 servings
**It is too much batter to use in 2 cakes so I bake the ramekin as an individual cake.

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