Gluten-Free Brownie Ice Cream
Indulge in the decadence of gluten-free brownie ice cream, a dreamy dessert that combines rich, fudgy brownies with creamy vanilla ice cream for a perfect balance of texture and flavor. Crafted with gluten-free all-purpose flour, this recipe ensures everyone can enjoy its irresistible charm without compromise. The homemade brownies, baked to perfection with cocoa powder and buttery goodness, are cubed and folded into luscious gluten-free vanilla ice cream to create a treat that’s as delightful to look at as it is to eat. Whether it’s a celebration or a casual sweet craving, this recipe is ideal for those seeking an indulgent gluten-free dessert. Ready in under 2 hours, including freezing time, this mouthwatering concoction promises to impress both gluten-free and traditional dessert lovers alike!
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Recipe Information
Ingredients
- 0.75 cup Gluten-free all-purpose flour
- 0.5 cup Cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 1 quart Vanilla ice cream (gluten-free)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper.
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in cocoa powder until smooth.
Add the granulated sugar to the butter and cocoa mixture, mixing until well combined.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the vanilla extract and salt.
Gently fold in the gluten-free all-purpose flour until just combined, being careful not to overmix.
Spread the brownie batter evenly in the prepared baking pan.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack.
Once the brownies are cooled, cut them into small cubes (about 1x1 inch).
In a large mixing bowl, slightly soften the gluten-free vanilla ice cream by letting it sit at room temperature for about 5 minutes, then mix in the brownie cubes.
Transfer the brownie ice cream mixture into a loaf pan or similar container, smoothing the top with a spatula.
Cover and freeze for at least 4 hours or until firm.
Scoop and serve the brownie ice cream in bowls or cones and enjoy your gluten-free treat.
Nutrition Facts
Calories |
3706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 530.7 g | 193% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 400.6 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1340 mg | 103% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2650 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
