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Gluten-Free Brownie Coconut Ice Cream Cake


  • Prep Time: 15
  • Total Time: 50

Description

A decadent summer treat for the brownie-lover!


Scale

Ingredients

  • 1 package Betty Crocker Gluten-Free Brownies
  • ¼ cup sweetened shredded coconut, plus extra for topping
  • 5 cups vanilla ice cream
  • 1 cup of chocolate-coconut cookies (or other chocolate-coconut candy/chocolate bar) cut into small pieces, plus extra for topping

For hot fudge

  • 1⁄2 cup sugar
  • 2 tablespoons cocoa
  • 1⁄8 teaspoon salt
  • 1 1⁄2-2 tablespoons butter
  • 1⁄4 cup water
  • 1⁄4 teaspoon vanilla extract

Instructions

  1. Prepare Betty Crocker Gluten-Free Brownies following the instructions on the package, stir in ¼ cup sweetened shredded coconut, and bake. Allow to cool completely.
  2. In a large mixing bowl, add 5 cups of vanilla ice cream, and stir in chopped up chocolate-coconut cookies. Mix until the ice cream is smooth, like a soft serve.
  3. Place the brownie base on a serving platter and top with ice cream mixture, lining up the ice cream layer with the base. Spread evenly.
  4. Place in the freezer while you prepare the hot fudge.
  5. To make the hot fudge combine sugar, cocoa, and salt in small saucepan.
  6. Add enough water (about 1/4 cup) to make consistency that is easy to stir.
  7. Add butter to cocoa mixture.
  8. Bring to a boil over medium high heat, stirring constantly.
  9. Allow to boil for 1 minute, stirring. Remove from heat. Add vanilla.
  10. Drizzle the hot fudge over your brownie ice cream cake. Top with extra chocolate-coconut cookie pieces and sweetened shredded coconut. Allow to set for 2-3 minutes before serving!

Notes

  • Keep in freezer safe container in freezer for up to 1 week.

Nutrition

  • Serving Size: 16
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