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Cherry Choc Brownie Sundae (Gluten Free, Dairy Free)
Cooking Method:
Baking
Cuisine:
British
Courses:
Dessert
Servings:
12
Ingredients
For the brownies:
115
g
dairy free chocolate chips
115
g
dairy free spread
3
eggs
200
g
light brown sugar
1/2
tsp
xanthan gum
1/2
tsp
vanilla extract
(optional)
140
g
gluten free plain flour
For the ice cream:
5
egg yolks
50
g
caster sugar
500
ml
dairy free milk
250
ml
dairy free cream
1
tsp
vanilla extract or vanilla pod
For serving:
A drizzle of dairy free chocolate sauce
(I used Choc Shot)
Handful of cherries
Instructions
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:
10
Whip the egg yolks, vanilla and sugar together until thick and creamy
11
Place the milk and cream into a medium sized saucepan and bring to the boil
12
Add the milk to the eggs and sugar while stirring continuously
13
Return to the pan and cook over a low heat until thickened
14
Remove from the heat and allow to cool
15
Chill in the fridge
16
Churn in an ice-cream maker for 20 minutes or place in the freezer for four hours
To assemble:
17
Slice each brownie into small cubes
18
Layer up ice-cream, cherries and cubes of brownie
19
Top with a cherry and a drizzle of chocolate sauce