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Decadent Brownie Chocolate Nice Cream Cake

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A decadent nice cream made with coconut milk cake with a chewy brownie bottom with lots of chocolate drizzle.

Ingredients

Scale

Brownie

  • 120g pitted dates
  • 2 tbsp water
  • 2 tbsp nut or seed butter of choice
  • 3 tbsp of cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp white wine or similar vinegar
  • A pinch of salt

Chocolate Nice cream

  • 300g / 10,5 oz frozen banana
  • 1,25 dl / 1/2 cup smooth coconut milk (or other milk of choice)
  • 5 tbsp cocoa powder
  • A hearty pinch of salt
  • 1/2 tsp vanilla extract

Decorating

  • Melted chocolate for drizzling and chocolate shaving for decorating

Instructions

  1. Prepare a cake pan by greasing and lining it with parchment paper. My springform was 15cm / 6 inches in diameter.
  2. Start with making the brownie bottom. In a food processor or powerful mixer, process dates, water, nut butter, cocoa powder, vanilla, baking soda, baking powder, vinegar, and salt until smooth.
  3. Transfer the mixture into the pan, smooth and spread out. Bake in the oven for 20-22 minutes or until a toothpick runs clean. Let cool completely.
  4. Quickly clean the food processor/mixer. Mix the frozen banana, coconut milk, cocoa, salt, and vanilla into a smooth soft serve.
  5. If the brownie bottom hasn’t cooled completely, store the nice cream in the freezer in the meantime. Once the bottom has cooled, transfer the nice cream to the pan and spread out evenly. Let set in the freezer. I let mine set over night. Before serving, preferably let thaw in the fridge for about an hour. Just before serving, optionally decorate with chocolate. Serve and enjoy!

Keywords: Nice cream, ice cream cake, brownies, vegan, refined sugar free, gluten free, healthy

Find it online: https://hannaekelund.com/decadent-chocolate-nice-cream-cake/


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