Incredible Brownie Fudge Ice Cream Cake Food Allergy Friendly
This Food Allergy-Friendly Ice Cream Cake is SCRUMPTIOUS, super easy, no-bake, adaptable for food allergies, inexpensive & fun to make! 5 layers of YUM!
Servings: 8 people
Cost: 24.00
Equipment
- 1 Springform Pan We use Cuisinart.
- 1 Mixer We use KitchenAid.
- 1 Food Processor We use Black and Decker brand.
Ingredients
- 1 sleeve Graham crackers About 10 graham crackers.
- 3 TBSP Dairy free butter, melted We use @EarthBalance
- 2 Pints Allergy-friendly dairy free ice cream We use @Oatly & @SoDelicious
- 8-10 cookies Food Allergy-friendly cookies We use @Divvies Chocolate Brownie Cookies
- 4 TBSP Chocolate or Caramel Syrup* We use dairy free @Hersheys Special Dark Syrup. Watch ingredients here!
- 7 mini Sun Butter mini chocolate cups We use @Free2B mini-Sun Butter cups
- 1 can Coconut or allergy-friendly whipping cream Refrigerate ahead of time
- 1 TBSP Powdered Sugar
- 1 TBSP Real Vanilla Extract
- 1 assorted Food Allergy-friendly candies/decorations Could use berries or sprinkles.
Instructions
- Make room in your freezer for Springform pan & mixing bowl.
- Coat sides of Springform pan with spray or oil, line bottom with parchment paper.
- Pulse graham crackers in food processor until fine.
- In small bowl, add melted butter to graham cracker crumbs. Pour graham cracker crumbs into springform pan, patting down gently and spreading out evenly in pan.
- Put pan in freezer for 20 minutes and remove 1 pint of ice cream from freezer, allowing to soften on counter for 20 minutes.
- Spread softened ice cream on top of graham cracker crust using knife that you have dipped in hot water. Spread quickly and evenly. Place in freezer for 20 minutes.
- Crumble brownie cookies using your hands in a small bowl- you want to be large cookie chunks. Reserve about 1 TBSP of cookie crumbs for top decoration.
- Remove ice cream cake from freezer and top with cookie crumbs and drizzle Hersheys syrup over cookie crumbs. Place back in freezer for 20 minutes.
- Remove 2nd pint of ice cream and allow to soften for 20 minutes while ice cream cake is chilling.
- Spread 2nd pint of ice cream with knife dipped in hot water, quickly and evenly. Place back in freezer for 2 hours or overnight, make sure to cover tightly with wrap.
- When getting ready to serve, using cold mixing bowl, whip up coconut or other whipping cream using your KitchenAid mixer. Add 1 TBSP powdered sugar and 1 TBSP vanilla extract and mix until stiff peaks form, about 3 -5 minutes.
- Drizzle more chocolate syrup on top of ice cream cake, then place dollops of whipped cream on top of cake and add mini-Sun Butter cups, the reserved tablespoon of brownie cookie crumbles or any other decorations like sprinkles or fresh berries. Enjoy!