Cherry Choc Brownie Sundae (Gluten Free, Dairy Free)

To make the brownies:

1. Line a 13 by 9 inch shallow baking tin with tinfoil leaving the edges over the tin so the brownie can be easily lifted out the pan
2. Preheat the oven to 180 oC
3. In a small pan or in the microwave, melt together the chocolate and the dairy free spread
4. Leave aside to cool
5. Beat together the eggs, sugar and vanilla extract
6. Stir the chocolate mixture, flour and xanthan gum
7. Pour into the pan and bake in the centre of the oven for 30 minutes
8. Leave in the pan to cool
9. Carefully lift out the pan and slice into squares

To make the ice-cream:

1. Whip the egg yolks, vanilla and sugar together until thick and creamy
2. Place the milk and cream into a medium sized saucepan and bring to the boil
3. Add the milk to the eggs and sugar while stirring continuously
4. Return to the pan and cook over a low heat until thickened
5. Remove from the heat and allow to cool
6. Chill in the fridge
7. Churn in an ice-cream maker for 20 minutes or place in the freezer for four hours

To assemble:

1. Slice each brownie into small cubes
2. Layer up ice-cream, cherries and cubes of brownie
3. Top with a cherry and a drizzle of chocolate sauce