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.
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Cooking tools:
- Springform pan
- Cake pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Offset spatula
- Refrigerator
- Freezer
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 litres carton Chapman’s Markdale Creamery Mint Chip ice cream
- Chocolate sauce and mini chocolate chips for garnish, as desired
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