Gluten Free Ice Cream Brownie Cake
Gluten Free Ice Cream Brownie Cake is a satisfying dessert that’s perfect for birthday parties and celebrations!
How many of you have been to a birthday party, celebration, or even a nice restaurant where they bring out a droolworthy dessert that you or your kids can’t have because it contains gluten or other ingredients you can’t eat? If I had a nickle for the number of times this has happened…well you know how that expression ends. But, I’m not here to complain about it. In fact, I’m going to tell you what we do when it happens to my kids. We talk about it, and get excited to make an even better version at home together.
It helps make a difficult situation more palatable in the moment knowing that they can have it soon. Then, we make it fun! I have my daughter write up the grocery list and we all go shopping to get the ingredients. Once we’re home, the kids put on their aprons and funny chef hats (which generally fall off a minute later) and we make a mess but have fun recreating that dessert.
So, when we recently saw a brownie ice cream sundae, we decided to take it to a new level and make a Gluten Free Ice Cream Brownie Cake frosted pink because my daughter loves pink and decorated with frosted flowers on top. I had a new heart muffin baking pan that I’ve been wanting to use and with Valentine’s Day coming up, it seemed like the perfect time to try it.
The awesome folks at Enjoy Life Foods sent me some of their gluten free and top 8 free brownie mix to try, so I thought this would be a great opportunity to do so. In a word – YUM. The rich chocolatey brownie flavor paired with the vanilla bean coconut ice cream complimented each other perfectly in this recipe. We topped it with light pink strawberry frosting, which we made by adding ground up freeze dried strawberries. I prefer not to use food coloring dyes and have found that fruit and vegetable powders do a great job at changing the color without making the frosting runny.
While we made this in the shape of a heart and pink for Valentine’s Day, you can change the shape to whatever matches your occasion and do the same with the frosting color so that it can work all year round. Here is the simple recipe so you can make a Gluten Free Brownie Ice Cream Cake too.
Gluten Free Brownie Ice Cream Cake
This recipe makes 8 mini ice cream brownie cakes, and is gluten free, dairy free, soy free, egg free, vegan and peanut free.
- Your favorite gluten free brownie mix along with the ingredients it calls for. (We used Enjoy Life Foods Brownie Mix which only calls for oil and water to be added)
- 1 pint of your favorite vanilla ice cream. (We used dairy free So Delicious Vanilla Bean Coconut Milk Ice Cream)
- 1 1/2 cups of vanilla frosting
- 1/8 cup ground freeze dried strawberries
- Preheat your oven to 350 degrees or whatever temperature your brownie recipe calls for.
- Mix together your favorite brownie ingredients in a bowl and set aside.
- Place a square of parchment paper in the bottom of each muffin cup to keep it from sticking.
- Fill muffin cups 1/4 of the way with brownie mix. The brownies will rise some so don’t over fill.
- Bake in the oven until the brownies are fully cooked.
- Remove from heat and let them cool completely, leaving them in your muffin pan. We sped this process up by placing the whole pan in the refrigerator for 30 minutes.
- Remove the ice cream from the freezer and let it sit on the counter for 10 minutes to thaw.
- Scoop the contents of the ice cream into a medium sized mixing bowl. The ice cream should be softer, but not melted.
- Mix the ice cream until smooth and fill the muffin pan up to the top with the ice cream.
- Place the pan in the freezer for 4 hours.
- Before removing your pan from the freezer, make your frosting.
- Add your vanilla frosting and ground freeze dried strawberries to a mixing bowl and mix on medium for one minute until well combined and light pink.
- Set the frosting aside.
- Remove the muffin pan from the freezer and go around the edges with a butter knife to help keep the ice cream brownie from sticking.
- Lift the brownie ice cream cakes onto a plate or cutting board, removing the piece parchment paper from the bottom.
- Frost the sides and top of the gluten free brownie ice cream cake until it’s evenly coated.
- Place back in the freezer for thirty minutes, or until it’s firm.
- Fill a piping bag, or ziploc bag with the leftover frosting.
- Using a decorating tip (we used Wilton #21), make small flowers going around the edge on top. It’s as simple as squeezing out a small amount of frosting, lifting the bag, and then repeating that next to it until you’re finished. You can do this with any shape.
- Place back in the freezer until you’re ready to serve.
If you love this gluten free brownie ice cream cake, be sure to check out my recipes for Banana Split Ice Cream Cake, Birthday Ice Cream Cake, and Watermelon Ice Cream Cake.