Tricks & Tips

Tastes like summer - ice cream cakes by Victoria

Finding the perfect summer dessert is not always easy. Especially when you’re craving something fresh, fruity and ice-cold, and, offers a bit more excitement than a scoop of ice cream. How about trying out these brownie ice cream cakes?

Victoria, the blogger behind About Victoria’s Little Secrets has nailed the perfect summer dessert with her delicious combination of chocolate brownie, fresh strawberries and homemade strawberry ice cream! Not only are these brownie ice cream cakes really easy to prepare but they can also be served up right away! Of course, you also have the added advantage that they’re utterly delicious, and irresistible to look at, which means they’re bound to be a hit at your next barbecue or cake date!

Here’s how to make them:


For 12 ice cream cakes you will need:

• 150g dark chocolate
• 125g butter
• 20g of cocoa
• 80g of flour
• 3 eggs
• 150g cane sugar
• a pinch of salt
• 250ml cream
• 150g sour cream
• 100g Greek yogurt
• 500g strawberries
• 5 sachets of vanilla sugar

First whip up the brownie batter. Put the butter and chocolate into a small saucepan and melt them together. Put the eggs, salt and sugar into a large mixing bowl and whip for a few minutes until creamy. Then, slowly add the melted chocolate and butter mixture and stir before sifting and stirring in the flour and cocoa powder.

Pour the brownie batter into a greased, rectangular cup-cake tin and bake in a preheated oven at 200°C for 10 minutes. Then, turn the oven down to 150°C and bake for a further 10 minutes. Once your brownies are ready, take them out of the oven and leave them to cool down thoroughly. 

Add the ice cream and vanilla sugar into a bowl and whip together with an electric hand whisk (or by hand) until stiff. Then wash and puree 100g of the strawberries and mix them into the sour cream and Greek yoghurt before adding to the whipped cream mixture.

Leave some of the remaining strawberries aside for decoration. Wash the rest, cut into small pieces and spread onto the brownie base. Pour the ice cream mix over and then leave your finished brownie ice cream cakes to set in the freezer.

Victoria recommends taking the brownie ice cream cakes out of the freezer about half an hour before serving. The best way to cut them is with a hot knife, so just run your knife briefly under hot water beforehand.


Food and lifestyle blogger Victoria from About Victoria's Little Secrets lives near Aachen. She is not only a huge beauty fan, but also loves to bake, cook and whip up delicious dishes which she shares on her blog.