Wednesday, February 12, 2014

Delectable Gluten Free Ice Cream Brownie Cupcakes

Looking for a sophisticated yet simple dessert for Valentine's Day or other special occasion? This dessert idea can be put together in no time, and can be dressed up for fancier gatherings or served as is for a simple but elegant dessert.

I made these using a brownie mix from Bob's Red Mill that is both gluten and dairy free, but if you wanted to use pre-made brownies or soft, chewy cookies the prep time could be cut down even more. My son can't tolerate much cow's milk, so I used a goat milk ice cream from a company called Hewitt's, but a non-dairy ice cream could be an easy substitute.

This is the perfect activity for kids to help out with. 

Gluten Free Ice Cream Brownie Cupcakes
(Makes approx. 30)

Special Equipment:

  • Cupcake Liners. I used plain ones, but thicker foil ones would look great too
  • Muffin Tray
I know, long list. What can I say?


1 package gluten free brownie mix and ingredients called for on package (for Bob's Red Mill I needed 1 egg, 3/4 cup butter or margarine, vanilla extract and water)
1 container ice cream of choice

Preheat oven to temperature indicated on package. Remove ice cream from the freezer to allow it to soften while brownies cook.

1- Prepare brownie mix according to package instructions. Line muffin tray with cupcake liners. Using a small spoon, fill liners only about 1/4 of the way. They mix will rise a little upon baking, and the goal is to only have the brownie come up about halfway.

2- Bake brownies for about half the time called for on the package. Insert a toothpick into one, and if it comes out clean, brownies are done. If not, put them back in the oven in 5 minute increments until done. Let brownies cool, but leave them in the muffin tin.

3- When brownies have cooled (approx. 10 min. later) top each one with the soft ice cream, flattening it down with the back of a spoon. It's fine if the ice cream is almost melted because it's too difficult to work with it if it's frozen solid.

4- Place the muffin tin in the freezer until the ice cream hardens up. Remove the brownie cupcakes from the tin and either serve, or place in a single layer in freezer bags.

I like the simplicity of the chocolate brownie with the vanilla ice cream, but they could be drizzled with chocolate sauce, or dressed up with some berries on top. For a kid's party, they could have sprinkles on top. Eat with a fork, or with your hands!

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