This Raspberry Ice Cream Cake with Brownie Crust is dairy-free and made with full-fat coconut milk and raspberries. It’s truly the ultimate, good-for-you dessert and perfect for Valentine’s Day!
What makes your heart beat a little faster? Is it a kiss from your sweetie? A night all to yourself? A vacation sunrise? A warm bubble bath? The sound of dinner cooking on the stove? The promise of dessert after a not-so-sweet day? If you’re like me, all of the above makes your heart race with happiness. Particularly when it comes to the last one — dessert.
If you know me well you know I have an insatiable sweet tooth. I’ve tamed it to a point where I stick to mostly naturally sweetened desserts and dark chocolate, but Lord knows I can’t go a day without either.
I have a saying, “life’s too short to be rude,” and I also believe life’s too short not to enjoy dessert, especially if it’s made with wholesome ingredients, like this Raspberry Ice Cream Cake. I’m not going to lie … I was a little nervous about how this was going to turn out. I’ve never made an ice cream cake before, let alone a dairy-free ice cream cake. But I challenged myself to make this along with Monday’s Beet Pesto Heart Pizza for Valentine’s Day this year, and I’m so glad I did.
My favorite part about this cake is by far the brownie crust. As if you needed another reason to enjoy brownies … imagine enjoying them with a pile of coconut raspberry goodness sitting on top. I know, I’m drooling too. 🙂
This is a sponsored post, written by me, and created in partnership with Canyon Bakehouse. All opinions expressed are straight from the heart.
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- 2 packages Canyon Bakehouse brownie bites
- 2 cups coconut cream* (from about 2 cans of canned coconut milk)
- 2 cups frozen raspberries
- 2/3 cup coconut water (from canned coconut milk)
- 2 tablespoons honey
- Additional fresh raspberries for garnish
- For the brownie layer: Place brownie bites in a food processor or blender and pulse until they turn into crumbs. Dump crumbs into the bottom of a 9-inch spring form baking pan and use your fingers to press down into the base. Place in freezer for 20 minutes.
- For the filling: Clean out food processor or blender and add remaining ingredients. Pulse until smooth. Taste filling and add more sweetener if it’s not sweet enough to your liking. Pour coconut mixture on top of brownie crust and freeze for 2-3 hours. Serve cold and slightly thawed. Garnish with raspberries.
- *To get coconut cream and coconut water from a can of coconut milk, place can in fridge overnight. Carefully open can the next day, and you’ll see the coconut milk will have separated into a white clear liquid (coconut water) and a thick white cream (coconut cream).