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!
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!