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.