If you were to look at a timeline of my actions yesterday, you’d probably ask me if I was trippin’. Maybe even straight trippin, I don’t know. Then you’d ask me three more times and then I’d start worrying you were having a stroke and start casually looking for telltale signs.
What I’m saying is, we could all avoid a lot of worrisome minutes if I never break out an actual timeline. I will, however, give a short synopsis. They rarely lead to strokes.
Let’s begin. I’m an adult woman who went 7 years between dentist appointment because I am an adult woman with a pierced tongue and one time a dentist gave me a stern look of disappointment when she saw it. So now I am an adult woman with her first 2 cavities ever.
Except not anymore. That was order of business number one: I went to the dentist where I got two cavities filled while Rihanna wafted in the background.
But being a rebel, maven, ahead of my time, a real fucking idiot, I hit up the grocery store on the way home from the dentist to pick up the last ingredients for this right here. This Brownie Ice Cream Brownie Cake. (Brownie.)
And so I got to making it. It’s delicious – a rich brownie base topped with a vegan ice cream that’s been blended with more rich brownie chunks and then topped with even more rich brownie crumbles. Goodness. Gracious. My fillings got they’re first taste of sugar and the world that awaited them. It’s a candy world. Like Willy Wonka except I’ve got a couple inches on the Oompa Loompas. And then my fillings got they’re second, third, fourth, and 1 millionth taste of sugar and spoon licks.
And then, after I put the brownie crumble topping on the ice cream on the cake, I went to the gym. As the icing on the cake. Because I’m straight trippin.
And then I ended it all with alcohol. What an excellent, fulfilling Saturday.
BROWNIE ICE CREAM BROWNIE CAKE
serves 8 – Brownie recipe adapted from a silly cookbook called “Tofu 1-2-3″
- ¾ cup flour (I used millet)
- ¼ chocolate protein powder (use vegan protein powder to keep the recipe vegan or whatever the fuck kind of protein powder to keep the recipe whatever the fuck you want)
- ¼ cup Stevia Bakeable Blend
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup silken tofu
- ½ cup maple syrup
- ¼ cup coconut butter or oil
- 2 teaspoons of vanilla
- 15 squares of Lily’s Dark Chocolate Sweetened with Stevia, melted
- 3 frozen bananas (I think it works better if you cut them into slices before you freeze them)
Sometimes I trip straight down the stairs. Occasionally even up them…
Preheat the oven to 350 degrees. Take out a round springform pan and spray it with some cooking spray or line it with parchment paper. Let it watch as you create what’s going to go inside it. I think that may be a form of torture but I’m still looking into it.
In a medium bowl, combine the flour, protein powder, stevia, cocoa powder, and salt. Whisk them together so it’s all properly blended. Set aside.
In a blender, combine tofu, maple syrup, and vanilla powder. Blend until totally smooth. Add in the melted chocolate and blend some more until it’s all together.
Combine the wet ingredients with the dry ones and stir til it’s smooth. Note: you will be dividing this brownie batter into two parts. Pour about half the batter into the springform pan or however much it takes to create a half inch or so thick layer for the brownie base. Pour the remaining brownie batter in whatever baking dishes you have sitting around. Toss everything in the oven. Check on the springform pan brownie base layer after 15 or so minutes. It’s thinner so it’ll bake quicker. Do the toothpick test and take it out of the oven when the toothpick comes out dry. Keep the other brownie dish(es) baking another 5-10 minutes, until their toothpicks do the toothpick thing too.
While the brownies are cooling, make your ice cream.
Banana based vegan ice cream is extremely tasty and extremely easy. Get the frozen chunks of banana out, put them in a blender, and blend them. A lot. Blend them a lot a lot. Scrape down the sides of the blender from time to time and keep. fucking. blending. Eventually you’ll get a creamy fro-yo like consistency and it will be a dream come true.
So now let’s focus on your two cooling pans of brownies. In the springform pan is your base layer brownie. Leave that one be. The other pan has the brownies you’re going to crumble both in and on top of the ice cream. Let’s get familiar with the latter pan. Take half the cooled brownie and crumble it into your banana ice cream. Give it a pulse or two in the blender. Remove the ice cream and spread it evenly over your brownie base. Then take the remaining brownie and crumble it over the top of the ice cream. Hopefully this only sounds confusing. It’s actually extremely easy. Promise.
Anyways, put everything in the freezer til it hardens and eat it like you’ve never eaten Brownie Ice Cream Brownie Cake before.
numbers were figured with the protein powder I used – yours might be different so take it as a sorta guide…
Per Slice: 246 calories . 40g carbs . 8g fat . 7g protein . 4g fiber . 19g sugar