Gluten Free Mint Brownie Ice Cream Cake - Chapman's Ice Cream
This allergy-friendly ice cream cake is easy to make and has just the right amount of sweetness for a satisfying after-dinner dessert.
Ingredients
- ½ cup unsalted butter (113 grams)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2/3 cup gluten free oat flour (70 grams)
- ½ cup unsweetened cocoa powder, fluffed (45 grams)
- ¼ teaspoon salt
- 2 litre carton Chapman’s Markdale Creamery Mint Chip ice cream
- Chocolate sauce and mini chocolate chips for garnish, as desired
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