It’s extremely important to be able to make recipes in advance when you have guests, especially dessert. When those guests stay overnight, it’s even more important. So, you’ll love this idea of making half a recipe of gluten free brownies in advance and then topping them with two flavors of ice cream or more laborious white chocolate and milk chocolate mousse. There are some easy tricks to boost up the wow factor of the gluten free brownie ice cream cake too!
You can use your favorite gluten free brownies recipe or visit the above-linked members’ Gluten Free Brownie Recipe category where you will find 16 full batch recipes of brownies. Choose whichever is your favorite and meets your dietary needs.
Gluten Free Brownie Mixes:
The following brands offer gluten free brownie mixes:
Ice Cream Cake Version:
You don’t need to stick to the measurements in this recipe. Use the amount of ice cream you have left in a container. You can create three layers of ice cream or just one.
Use a dairy-free brownie recipe and dairy-free ice cream. Full-fat coconut milk makes an excellent substitute for heavy cream, as in this recipe.
Use the microwave version of brownies and egg-free ice cream such as this Dairy-Free Egg-Free Coconut Ice Cream Recipe.
Chocolate Mouse Variation:
Instead of ice cream, you can go all-out and make this Five-Star Chocolate Mousse with chocolate and white chocolate. Using mousse layers instead of ice cream, allows you to store the dessert in the refrigerator without having to worry about defrosting the ice cream cake.
Gluten Free Brownie Ice Cream or Mousse Cake
- 1 recipe of your favorite brownies (or visit the Gluten Free Brownie Recipes Category)
- 1 quart gluten free vanilla ice cream (or White Chocolate Mousse )
- 3 - 4 cups gluten free chocolate ice cream (or Chocolate Mousse )
- 1/2 recipe Chocolate Ganache (optional) for garnish
- 1 recipe Homemade Whipped Cream (optional) for garnish
Make half of a full batch of a brownie recipe; set aside to cool on a wire rack. (This is important or it will become soggy on the bottom.) Be sure to bake it less time than is suggested. You'll be able to tell when the center is baked if you touch it and it is not longer batter-like, but a little firm.
Scoop in the vanilla mousse or ice cream and smooth out the top using a silicone spatula. Place in the freezer for 5 minutes or until firm.
Scoop in the chocolate mousse or ice cream and freeze the ice cream version and refrigerate the mouse version until ready to serve.
When ready to serve the ice cream version, allow the cake to rest out at room temperature 15 to 20 minutes or until soft enough to slice.
If desired, top with slightly warmed chocolate ganache and whipped cream.
You can use a chocolate candy mold to pour melted chocolate into, refrigerate until set, and use to garnish the top of each slice of dessert.