Gluten Free Chocolate Brownie Cake Batter Ice Cream
A super delicious gluten free ice cream for summer days! Chocolate cake and brownies combined into ice cream!
Servings: 6 people
Equipment
- 1 medium sauce pan
- 1 Mixing Spoon
- measuring cups
- 1 ice cream maker
- 1 freezer safe dish
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- ⅔ cup gluten free chocolate cake mix King Arthur's is great
- ¾ cup cane sugar
- gluten free brownies homemade or store bought
Instructions
- In a medium sauce pan, whisk together the whole milk, heavy cream, cake mix, and cane sugar.
- Whisk the mixture and heat until dissolved, don't let it boil. You'll know it's done when you don't feel the sugar and cake mix against the bottom of the pan while whisking. Remove from heat.
- Place the mixture in the fridge until completely chilled. You can also place it in a chilled container to speed it up.
- When the mixture is completely chilled, turn on the ice cream maker and follow the instructions to make ice cream
- In the last few minutes until the ice cream finishes, add in the brownies. If there are too many to fit, mix them in manually by hand in the next step.
- Either serve immediately, or place in a freezer safe container and place in the freezer for a few hours until firmer. Enjoy!
