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This simple homemade paleo ice cream cake layers brownie, ice cream, and whipped coconut cream. It’s the perfect indulgent treat. Finish with sprinkles or a drizzle of chocolate.
My mom is the homemade ice cream cake champ. Growing up, she would make her signature homemade ice cream cake for my dad, sister and I for our birthdays, and always let us choose the ice cream flavor. Sometimes she would mix other surprises into the ice cream, such as peanut butter cups, chocolate chunks, or my favorite—globs of peanut butter.
Her cakes were pure, divine yumminess. And I probably have a photo of me cheesing big time in front of a homemade ice cream cake for every birthday I had until I graduated college. So, yes—I kind of miss them. That is, until now.
Eventually, it hit me that all of the components of my mom’s homemade ice cream cake can easily be made with more nourishing ingredients. The basics are: A paleo brownie base layer, a coconut milk ice cream middle layer, and a whipped cream topping, which can easily be swapped for whipped coconut cream.
In short, I’m super happy to have my homemade ice cream cake back in my life—and to share it with all of you. It’s completely paleo, too, which means it’s dairy-free and grain-free!
When making this paleo ice cream cake, you have the option to use your ice cream flavor of choice. There are quite a few coconut milk ice cream flavor options now at speciality grocery stores, and almond ice “creme” is also making its way onto shelves.
With this recipe, you’ll need to make the brownie layer the night before, and put it in the freezer overnight. You’ll also want to place the cans of coconut milk in the fridge so the coconut water separates to the top. The next day, you’ll be able to make the whipped coconut cream topping and assemble the entire cake. It will need about 2-3 hours in the freezer after assembly to solidify.
Now, to use one of my dad’s favorite birthday quotes… Let them eat cake!
What I Love About This Paleo Ice Cream Cake Recipe
- This recipe makes creamy ice cream cake that’s customizable and completely homemade!
- While this cake has a lot of moving parts, it’s actually very simple to assemble.
- You get to choose your ice cream flavor—vanilla, chocolate, or mint chocolate chip all work great in this recipe!
- The ingredients are very simple, nourishing, and yummy.
- This recipe is completely paleo, dairy-free, and grain-free!
Tips and Tricks For My Paleo Ice Cream Cake Recipe
- If you have another paleo brownie recipe you love—you can use that too! We’ve also done a chocolate chip cookie bottom, and it is SO GOOD!
- Make the brownies the day before, and then place the pan in the freezer. The next day you’ll just make the whipped topping, and assemble!
- You can use a 9-inch springform pan to make a free-standing cake or a regular 9 x 13 cake pan! Both work great with this recipe.
- This paleo ice cream cake recipe makes 12 large pieces of cake.
- Make sure the lay the cake out for 10-15 minutes before eating. This will help the whipped coconut cream to soften for cutting.
- If using sprinkles as a garnish, place them on top of the whipped topping just before the final freezing. You can also drizzle the cake with melted dark chocolate. This works great with chocolate or mint chocolate chip ice cream!
Paleo Homemade Ice Cream Cake
This simple homemade paleo ice cream cake layers brownie, ice cream, and whipped coconut cream. It’s the perfect indulgent treat. Finish with sprinkles or a drizzle of chocolate.
Ingredients
Brownie Layer:
- 1 (16 ounce jar) creamy almond butter
- 2 eggs
- 1/2 cup raw cacao powder (cocoa powder works as well)
- 3/4 cup raw honey
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 1/4 cups dark chocolate chips
Ice Cream Layer:
- 2 (16 ounce) cartons dairy-free ice cream of choice (I use Coconut Bliss – Vanilla)
Whipped Topping:
- 2 cans full fat coconut milk (chilled in fridge overnight)
- 2 teaspoon raw honey (optional)
- Naturally colored sprinkles (as garnish)
Instructions
For the brownies:
- Preheat oven to 325°F
- Blend the almond butter in a large bowl until smooth. Then blend in the honey, eggs, and vanilla.
- Add the cacao powder, sea salt, and baking soda to the bowl and combine. (Note: batter will not be runny like traditional brownie batter.)
- Fold in 3/4 cup chocolate chips
- Spread the brownie batter into a greased 9-inch springform pan and bake for 25-35 minutes. You can also use a 9 x 13 glass baking dish.
- Remove the brownies from the oven. Sprinkle the remaining 1/2 cup chocolate chips evenly over the brownies, and spread with a spatula to create a thin, smooth layer of chocolate. Freeze the brownies in the pan overnight.
For the ice cream:
- Let the ice cream cartoons sit out at room temperature for at least 10 minutes.
- Once the brownies are frozen, take them out of the freezer and spread the ice cream evenly on top of the brownie. Return the pan to the freezer for at least an hour.
For the whipped topping:
- Remove the two cans of coconut milk from fridge and open upside down.
- Gently pour out the coconut water that is separated on top.
- Place the thick coconut cream that remains into a bowl and whip until peaks form (about 2-3 minutes on high if using a mixer.) Add the honey while whipping.
- Remove the pan from freezer. If you’re using a springform pan, unlock your outer ring slowly, gently encouraging the ice cream to release from the sides of the pan with the spatula.
- Spread whipped topping evenly on top and around the sides of the cake. If using a glass baking dish, spread the whipped topping evenly on top of the ice cream. Garnish with sprinkles.
- Return the cake to freezer for 1-2 hours, or until completely frozen.
Notes
Before serving, let the cake sit out at room temperature for 5-10 minutes.
What do you think about this paleo homemade ice cream cake? Let me know your thoughts in the comments below!
B
Lili says
This look SPECTACULAR! I see some ice-cream cakes in our birthday futures ; ) Have you ever made the brownie part with anything other than almond butter? I have a child who is extremely sensitive to almonds. She handles peanut, cashew, and sunflower seed butters just fine.
I’ve made my own coconut milk ice-cream for the past 3 years from coconut milk, egg yolks, and coconut sugar or honey. I can already taste it layered over brownies for a cake…mmmmmm 🙂
Katie says
Would you mind sharing your ice cream recipe?
Thora Gunnlaugsdótir says
Hi there instead of almond butter what can I use? (allergic to almonds and peanuts)
Noelle says
Hi Thora! A jar of another nut butter will work just fine! Cashew butter will work great. Sun Butter will too. It might take just a big of experimentation, however – depending on how sweet you like things. So, after you make them the first time, note whether you want to add more or less honey next time – or add a bit more salt, etc. Hope that helps!
Thora Gunnlaugsdottir says
Thank you Noelle 🙂
teritoe2 says
Hi! Quick q: The Natural Value Coconut Milk can that is linked here says 17-19% milk fat. I just wanted to verify that’s what you meant when you said “full fat”. Thanks.
Noelle says
Hi there! The Natural Value Coconut Milk is full fat coconut milk, however, people have recently been having issues with the consistency of it when ordering online. As long as you put it in the fridge and let it separate, it should work great for making coconut whipped cream. I would recommend purchasing full fat coconut milk from your local grocery store if that’s available. The only other option that many stores sell is “lite” coconut milk, which has a lot more water added to it. Hope that helps!
Laura says
How about making it with carob instead of cacao?
Noelle says
Laura, I’m sure that would work as they are both bean powders, however—I haven’t personally tried that as I’m not a fan of the carob bean flavor. You may need to slightly adjust the ratio (use less carob powder) depending on your taste. Let me know how it works! 🙂
hannah says
This looks AMAZING! I can’t wait to make this.
Noelle says
Thanks Hannah! Let me know how it goes!
Stacy says
Hi Noelle! I’m making this cake for my husband’s birthday today. We haven’t tried it yet, but I made the brownie base last night and noticed that there’s sea salt in the ingredient list, but it’s not included in the directions. Unfortunately I didn’t notice until it was in the oven, so I just sprinkled a little salt over the melted chocolate, but I just wanted to let you know. Can’t wait to try it tonight!
Noelle says
Hi Stacy! Thank for the heads up! I’ll make the change now. It’s meant to go in with the cocoa power and mixed into the brownies. Sometimes, I leave this out depending on the ice cream I use (salted caramel, for example!) Hope you enjoy!
Marie says
I’m FINALLY going to make his for my husband’s birthday this week! I’ll post the outcome when I do:)
This recipe has me drooling!
Rachelle Bertini says
Hi Noelle,
I just made this ice cream cake for my birthday this week and we have been enjoying it today. Thank you for the recipe idea and thank you for what you do! Thinking of you and your upcoming birthday.
Rachelle says
Sorry, supposed to say upcoming birth.
RR says
Hi Noelle, I want to make this for a friend as a going-away celebration cake but have limited time to put it together. Do you have any sense of how many days this will stay good in the freezer? I’m particularly worried about the brownie layer. Thanks!
Noelle says
The brownie layer will keep just fine… it’s more the coconut whipped cream on the top that gets very hard after some time. I typically make the cake about 2-3 days in advance. You can do the brownie layer first, then whip it together on subsequent days! That’s typically what I do. Hope that helps!
Brenda says
My brownies sunk in the middle is that normal? And when served can I cut through the frozen brownies ok?
Noelle says
No, they shouldn’t sink down in the middle. The will slightly, but should be only slightly lower than the edges. Just lay out the cake a few minutes before serving!
Jen says
We can’t use egg. Anyone made the brownie with apple sauce or something else?
Aimee Wilson says
We used flax seed and it turned out perfectly fine! Haven’t tried gelatin egg yet
Noelle Tarr, NTP, CPT says
Thanks for letting me know, Aimee! Great tip!
KE says
I’ve made the brownie portion of this recipe several times and they are so good! I have a question, though. The last two times they have turned out more cakey and less dense. Is this because I’m using too much eggs or is there anything else you can think of? Thanks.
Noelle says
In my opinion it’s more about the baking time. If they get a smidge overdone, they turn out more cakey. Try experimenting with oven temperature and time (less time, then maybe a slightly less temperature but same time.) Oven heat can vary so slight adjustments can help produce more customized results.
Katlyn Mohr says
This looks amazing. I can’t wait to try it. How many servings do you think it is?
Noelle Tarr, NTP, CPT says
It fills an entire cheesecake springform pan, or 9 x 12 cake pan! 🙂
Megan says
This looks awesome! Could I use canned coconut cream instead of coconut milk?
Noelle Tarr, NTP, CPT says
Yes!
Shannon Callery says
Hello!
Can I store this cake in the freezer over night after I frost it?
Noelle Tarr, NTP, CPT says
Yes!
Aimee Wilson says
I had a tough time cutting it and it making it look pretty because the coconut milk layer was rock solid. It caused my ice cream layer in the middle to spurt out. I let the cake thaw out for 10-15 minutes but it didn’t make the coconut any less hard. Any advice?
Noelle Tarr, NTP, CPT says
Yeah, this is something I’ve been trying to experiment with. I actually think it’s best to frost the ice cream cake with the coconut whipped cream just before serving. You can have the coconut whipped cream pre-made, then lay it out of the fridge and whip with a little water to make it soft. Frost the cake, add some sprinkles, and serve! You can also use store-bought coconut whipped cream from the freezer, which will NOT harden. It has a few additives, but it does work when you have to frost the cake ahead of time and let it sit in the freezer overnight.
Michelle says
I’m making this soon for my son’s birthday! Do you think it would be good with maple syrup instead of honey?
Noelle Tarr, NTP, CPT says
Yep! That’s a great swap! 🙂
Tiffany Trithardt says
Made this for my sons birthday party and it was a hit! Skip buying a ice cream cake and stop your search for the perfect recipe because this is it! We lvoed it!
Kristen Kapur says
Hi! Do I cover the brownie pan for the freezer(if so, with what)? I’m Making this for my daughters 12th bday!!
Noelle Tarr, NTP, CPT says
Hey! So, I don’t. But you could just with some freezer wrap or aluminum foil if needed! Also, I am working on updating this recipe and adding tips. I would try to use a store bought coconut “cool whip” if you can use it for the outer layer. The coconut cream can be hard to cut.