S'mores Brownie Ice Cream Cake Recipe

If you're looking for a delicious summer centrepiece dessert, look no further than this incredibly yummy s'mores brownie ice cream cake!

When it's too hot for traditional buttercream filled sponge cakes, an ice cream cake is the perfect answer! This s'mores brownie ice cream cake has a rich chocolate brownie base with a creamy vanilla ice cream topping, full of chocolate chips and toasted mini marshmallows. It's the perfect dessert for summer parties, weekend treats or just because it's hot out and you need to cool down!

Although it looks fancy, the simple brownie is made using just one bowl and there's no need for an ice cream maker or any churning of the easy-peasy ice cream.

This recipe makes one 8" ice cream cake or you can simply just make the ice cream which will fill a 2lb loaf tin. It is best stored in the freezer and eaten within around one month.

To serve remove the ice cream cake from the freezer and leave for around 15-20 minutes to slightly come to room temperature before trying to slice through the brownie base.

To freeze in individual portions, let the ice cream cake set in the freezer for around 3-4 hours. Then pre-portion all the cake slices and individually wrap them or arrange them in an airtight container, stored in the freezer until needed.

This ice cream cake is dairy free, egg free, nut free, easily gluten free and of course completely plant based!

Makes one 8" cake

Brownie base ingredients;

220g caster or granulated sugar

180g dark chocolate (chunks, buttons or chips)

120g melted vegan butter

190g boiling water

130g plain flour

45g cocoa powder

Ice cream ingredients;

160g vegan condensed milk

220ml vegan double cream

1 tsp vanilla powder

100g mini vegan marshmallows

100g dark or 'milk' chocolate chips

3-4 biscuits (digestives, Oreos, rich tea, whatever you fancy!)

You will also need; one 8" baking tin (I like to use a springform tin), a mixing bowl, whisk, a spoon, electric hand mixer, baking paper lines baking tray, oven, grill or blow torch

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Method

1. Begin by making your brownie base

2. Pre heat your oven to 160c and lightly grease with oil or butter and line the 8" baking tin with a baking paper circle

3. In your mixing bowl add the sugar, chocolate and melted butter. Pour the boiling water over the top and stir until everything has melted together and you have a chocolate syrup mixture. If there are any unmelted lumps, give the mixture a quick heat in the microwave and stir again

4. Add the flour and cocoa powder and whisk until you have a smooth chocolate brownie batter

5. Pour the batter into the lined baking tin and bake for around 20-25 minutes. The brownie is baked when the edges are firm but there is still a very slight jiggle to the centre of the tin

6. Leave the brownie to fully cool and set. Once the tin is cool enough to handle, move to the fridge to chill and set

7. Next toast your marshmallows. Line a baking tray with baking paper and very lightly spray with oil or a tiny amount of melted vegan butter

8. Spread out your marshmallows on the paper then carefully toast them in either an oven, grill or by using a blow torch. Keep a careful eye on them as they can suddenly catch and get over done. You want all the marshmallows to be lightly toasted and turning golden on top

9. Once the marshmallows are toasted, set aside to cool and move on the making your ice cream topping

10. In a large mixing bowl, add the cream, condensed milk and vanilla powder and whip together using an electric hand mixer until thick and fluffy

11. Break the biscuits into small pieces and add to the ice cream mixture

12. Saving a handful for decoration on top, add all the remaining chocolate chips and cooled toasted marshmallows to the ice cream mixture and fold everything through

13. Once the brownie base is fully cold and set, pour the ice cream mixture on top and use the back of a spoon to smooth out the top

14. Sprinkle over the top the remaining chocolate chips and toasted marshmallows

15. Place the ice cream cake in the freezer for at least three to four hours until set firm enough to slice

16. Remove from the tin and now your ice cream cake is ready to eat!

Tips & Tricks!

• I used Freedom Confectionery mini marshmallows (gifted). https://freedomconfectionery.com/?coupon=clemievegancake Use the code clemievegancake for 10% off your order!

• I like to use a springform tin to make it easier to get the ice cream cake out once it has set. This is my 8" tin; https://amzn.to/4vlvVwy

• Half the recipe to make a 6" cake instead

• If you don't want to make a full ice cream cake, just make the s'mores ice cream topping which will fill a 2lb loaf tin ready for scooping into ice cream cones!

• These are my mixing bowls - https://amzn.to/489iB6s

• I always use Vanilla Mart vanilla powder. Vanilla powder tastes so much nicer than vanilla flavouring!  https://amzn.to/49mNpjO

• The ice cream needs a lot of whipping, so I like to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG

• This is my 2lb loaf tin; https://amzn.to/4gEYj9p

• I used Coconut Collab plant cream and Nature's Charm coconut condensed milk for my ice cream

• To make the ice cream cake gluten free, use gluten free biscuits and gluten free plain flour. Add 1g of xanthan powder to every 100g flour in the brownie recipe. It doesn't sound like much but it really helps with the texture!