Gluten Free Brownie Ice Cream or Mousse Cake

When you’re under pressure to get a dessert served quickly, the ice cream version of this recipe is a perfect choice. When you have more time, make the incredible mousse version, which will result in raves by all.

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 9

Ingredients

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

Instructions

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.

Tips

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.