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Pancake Baskets with Strawberries & Ice-Cream (Gluten Free, Dairy Free)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Cooking Method:
Baking
Cuisine:
American
Courses:
Dessert
Difficulty:
Beginner
Best Season:
Suitable throughout the year
Ingredients
For the pancake baskets:
150
g
gluten free plain flour
1
tsp
xanthan gum
300
ml
rice
(almond or soya milk)
2
eggs
1
tbsp
caster sugar
For the dairy free 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 decorating:
16
strawberries
(sliced)
dairy free chocolate sauce
Instructions
To make the pancake baskets:
1
Preheat the oven to 180 oC
2
Combine all the ingredients in a bowl or wide jug
3
Beat well until smooth
4
Heat a drizzle of olive oil in a small frying pan
5
Pour the batter into the pan and cook on both sides for about 2 minutes over a medium heat
6
Flip the pancakes when small bubbles appear
7
Drape the pancake over a small bowl or ramekin
8
Bake in the centre of the oven for 20 minutes
9
Remove from the oven and lift the baskets off the bowls
10
Leave to cool
To make the dairy free ice-cream:
11
Whip the egg yolks, vanilla and sugar together until thick and creamy
12
Place the milk into a medium sized saucepan and bring to the boil
13
Add the milk to the eggs and sugar while stirring continuously
14
Return to the pan and cook over a low heat until thickened
15
Remove from the heat and allow to cool
16
Chill in the fridge
17
Churn in an ice-cream maker for 20 minutes or place in the freezer
To decorate:
18
Fill the basket with two scoops of vanilla ice-cream
19
Place sliced strawberries and drizzle with dairy free chocolate sauce
Keywords:
gluten free dessert recipes, dessert recipes, dairy free dessert ideas