What better way to cool down during fiery Leo season, and welcome the month of August than with a blissed-out chocolate-studded, high vibe ice cream cake that’s also GF, vegan and refined sugar-free?!
The superfood ingredient that adds unmatchable spiced cocoa flavor and an amazing line-up of micronutrients is Earth Echo Foods Cacao Bliss. It makes the rich brownie base and creamy ice cream extra decadent! In addition to ceremonial cacao and healing spices, it also contains coconut nectar, lucuma, mesquite, and MCT oil, which add subtle sweetness and micronutrients. Even simply mixing this delectable blend with water (as I did at my recent full moon cacao ceremony) is an amazing high-vibe treat!
Luckily, Earth Echo is offering my audience a generous 15% OFF WITH THIS LINK, or enter code NAKED at checkout! Not only is it the all-star ingredient in this cake, but it makes the dreamiest hot chocolate, fancy chocolate milk, and is a beautiful addition to any sweet treat, smoothie, etc!
We all know that brownies are better with ice cream, so why not layer them in a frozen treat that’s beautiful and sliceable?? We’ll start with my favorite Paleo and Vegan fudge-y brownie that I return to time and time again. I’ve made dozens and dozens of healthy ice creams to figure out the perfect ratio of milk to cream to sweetener, and the addition of Cacao Bliss here makes it a true standout.
Add some crunchy, bitter cacao nibs, an instant fudge sauce and nut butter caramel for a dessert that will far surpass any traditional ice cream cake from your childhood, and significantly raise your standards for frozen dessert!
Multiple treats built into one, it’s a layered work of art that checks all the boxes for flavor and texture – this one’s a real gem so save/pin the recipe to satisfy your next ice cream and brownie craving! But also, make it ASAP, because you don’t wanna miss out on this deliciousness!
Cacao Bliss Brownie Ice Cream Cake (GF, Vegan)
3/4 c aquafaba, whipped to soft peaks with a hand or stand mixer (add 1/2 tsp cream of tartar for an easier whip)
1.5 c fine almond flour
1/4 c dutch cocoa powder
1/4 c Cacao Bliss
1/4 c tapioca starch
2 tbsp coconut flour, sifted, (or less for fudgier brownies)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 c plus 2 tbsp maple syrup
6 tbsp Lily’s semi-sweet or dark chocolate chips
1 flax egg or egg replacer of choice
4-6 drops liquid stevia or pinch stevia powder
2 tbsp almond oil or melted coconut oil
1 1/2 tsp vanilla extract
For toppings: cacao nibs and additional chocolate chips, flakey sea salt
Mix the almond flour, dutch cocoa, Cacao Bliss, tapioca, coconut flour, baking powder, baking soda, and salt in a large bowl.
Melt the chocolate chips and maple in a sauce pan until smooth.
Add the chocolate mixture, oil, flax egg and vanilla to the dry ingredients and mix slightly.
Fold in the aquafaba slowly.
Optional: Stir in chocolate chips or cacao nibs
Transfer to a parchment lined 8X8 pan for thinner square ice cream bars, or a 6” round pan for a traditional round cake.
**If using the 6 inch pan, only use 2/3 of batter and bake the rest separately to crumble on top of cake!
Bake at 350 degrees for 15-20 minutes or until edges pull away from side of pan and center is puffed.
Store in the pan and freeze or refrigerate until the ice cream is ready.
1 can Full-fat coconut milk
2 c vanilla almond milk (Califia works well!)
1 1/2 Scoops Cacao Bliss
1/3 c raw honey, agave or maple syrup
2 tbsp tapioca
2 tsp vanilla extract
10-12 drops stevia
Swirl: 2 tbsp cacao bliss, 1 tbsp date or maple syrup, 3-4 tbsp non-dairy milk
Cacao nibs, for folding in
Blend all the ingredients for 30 seconds, or until smooth and frothy ice cream base forms.
Chill the mixture for 8 hours or overnight.
Churn in an ice cream machine, following the instructions on the machine, adding the cacao nibs the last minute or two.
Mixture will be quite thick and adhere to the mixing paddle when it’s ready.
Quickly spread on the chilled brownie base, adding the chocolate swirl as you go, and top with more cacao nibs, and additional crumbled brownie pieces.
Thaw for 5 minutes at room temperature before cutting.
Enjoy immediately or store frozen in an air-tight container for up to 2 months!
Top with caramel (recipe below), or other toppings of choice!
Enjoy whenever a brownie/ice cream craving strikes 😉
2 tbsp non-dairy milk
2 tbsp nut butter
2 tbsp non-dairy yogurt or coconut cream
1-2 tbsp maple syrup
Mix all ingredients (warm or room temperature) until a silky sauce forms.
Drizzle over cake!