Description
This Gluten Free Chocolate Brownie Cake Batter Ice Cream is a rich and creamy homemade treat combining the decadent flavors of gluten free chocolate cake mix and chunks of gluten free brownies. Perfect for anyone seeking a gluten free dessert that bursts with chocolatey goodness and a soft cake batter ice cream base.
Ingredients
Ice Cream Base
- 1 cup whole milk
- 2 cups heavy cream
- 2/3 cup gluten free chocolate cake mix (King Arthur’s recommended)
- 3/4 cup cane sugar
Add-ins
- Gluten free brownies (homemade or store bought), chopped into bite-sized pieces
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the whole milk, heavy cream, gluten free chocolate cake mix, and cane sugar until well combined.
- Heat Mixture: Place the saucepan over medium heat and gently whisk the mixture until the cake mix and sugar dissolve completely, being careful not to let it boil. You’ll know it’s ready when no granules are felt at the bottom while whisking. Remove from heat.
- Chill Base: Transfer the mixture to the refrigerator and chill thoroughly until completely cold. To speed up this process, place the mixture in a chilled container.
- Churn Ice Cream: Once chilled, pour the mixture into your ice cream maker and follow the manufacturer’s instructions for churning.
- Add Brownies: During the last few minutes of churning, add the chopped gluten free brownies to the ice cream. If they don’t all fit into the machine, stir in the remaining brownies by hand after churning.
- Freeze or Serve: You can serve the ice cream immediately for a soft-serve texture, or transfer it to a freezer-safe container and freeze for a few hours to achieve a firmer consistency. Enjoy!
Notes
- Ensure the cake mix and brownies are certified gluten free to maintain the gluten free status of the recipe.
- Do not allow the mixture to boil during heating as it can affect the texture and flavor.
- For best texture, chill the base thoroughly before churning.
- Adjust sugar level to taste if using sweeter brownies or cake mix.
- This ice cream is best consumed within a week for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
