We have had a slug of birthdays around here in the past week…this was by far the favorite of the birthday treats. 🙂
Death by Chocolate: Paleo Ice Cream Cake (GAPS option, GF, Dairy Free)
Brownie layer: I used this awesome recipe from PaleOMG. I left out the cinnamon, baked the cookie part of the recipe in a greased 9×13 Pyrex cake pan at 350 degrees for 15-20 minutes. (I also used Trader Joe’s cashew meal instead of almond meal.) It turned out more brownie-like than cookie-like, which was fine with me. 🙂
Caramel layer: I used my own recipe for caramel. I let both the brownie crust and the caramel cool a bit, and then I frosted the brownie with the caramel. Don’t wait too long, be sure to do it while the caramel is still spreadable. This layer ended up being fantastic – it solidified in the freezer and tasted more like toffee than anything. Put your caramel brownie in the freezer for a bit to cool everything off so your ice cream doesn’t melt when you get that far.
Ice cream layer: Blend in blender – 1-2 cans of full fat coconut milk (I used 1.5 cans), 2-3 egg yolks (if you have a reliable source for pastured eggs), 1/4-1/2 c. honey, 1 T. vanilla, and 1/2 c. baking cocoa. Process your ice cream in ice cream maker as per manufacturer directions.
Have on hand: 1 bag mini chocolate chips (I used the Enjoy Life brand as they are allergen free of the things we’d prefer to avoid. If you wanted to make this GAPS legal, leave out the chips.)
When the ice cream reaches the end of the cycle, empty 1/2 to 3/4 of the bag of chips into the machine and let it get dispersed throughout. Spread your ice cream over the caramel brownie, and use the rest of the bag of chips to sprinkle over the top.
Put it in the freezer, taking care to keep it level, and store until you’re ready to eat! Enjoy!
This post was shared at Real Food Forager’s Fat Tuesdays; Kelly the Kitchen Kop’s Real Food Wednesday;