What a better way to end Food Allergy Awareness Week than with a delicious dessert?! On Monday, I shared my story on discovering my food allergies, which explains why I am so passionate about gluten-free and allergy friendly foods. I can only hope that by sharing these recipes it helps at least one of you on your journey to being healthy! And if you are currently GF or are interested in trying it out, I am giving away a $25 bundle of my favorite gluten-free products, you can enter here.
Today, I am sharing an easy recipe that is perfect for the warm summer months ahead. There is nothing better than a cool gluten-free ice cream cake to top off a day spent playing in the sun and BBQing!
This recipe is gluten-free, soy-free and egg-free (if you use egg replacer when making the brownies). Apologies too all of you who are dairy-free and nut-free!
- Bob’s Red Mill Gluten-Free Brownie Mix
- 16 oz Can of Hershey’s Chocolate Syrup
- 1.5 Gallons of Vanilla Ice Cream or Frozen Yogurt (I use Dreyer’s Slow Churned Vanilla Frozen Yogurt)
- 1 Package of Chopped Nuts for Topping
- Bake the brownies (according to the package) in a springform cake pan. Since the brownies will be frozen, I leave mine a little undercooked so they stay on the softer side when served.
- Pour 10 oz (or more) of the chocolate sauce on top of the brownies and spread evenly.
- Allow the ice cream or frozen yogurt to soften and then spread evenly with a spatula so the top is even with the rim of the pan.
- Sprinkle nuts on top (optional).
- Cover and place in freezer (for best results freeze overnight).
- When ready to serve, remove the sides of the pan.
- Warning: The chocolate does not freeze so it will ooze out of the sides creating a pretty (but messy) cake. I suggest placing an extra plate underneath to soak up the sauce. Yum!
- In the rare event that there is leftover cake, simply replace the sides of the springform and place back in freezer.
Hope you all have a fabulous weekend!