Brownie Ice Cream Cup
 
 
Author:
Ingredients
  • 1¼ cup gluten free basic white flour blend
  • ¼ cup tapioca flour
  • 1 cup sugar
  • ½ cup dutch processed cocoa
  • ½ cup + 1.5 Tbsp water
  • ¼ cup + 2 Tbsp oil
  • 1½ tsp vanilla
  • ¼ tsp baking soda
  • 3½ tsp guar gum
  • pinch of salt
Toppings
Instructions
Brownies
  1. Combine dry ingredients except sugar and set aside.
  2. Combine water, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes, allowing the sugar to dissolve.
  3. Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
  4. Pour batter into large greased muffin tin only half way up.
  5. Bake at 350 degree F for 15-17 minutes. Check the center around 15 minutes. (You want the center a little gooey and uncooked, it is easier to eat when frozen.)
  6. Take out of oven and immediately press down brownie centers with a small container or shot glass. Allow to fully cool before removing from pan. Freeze if not serving ice cream immediately.
Topping
  1. Scoop your favorite dairy free ice cream on top and drizzle with allergy friendly magic shell. Add a dollop of dairy free whipped cream with a real cherry on top. Store any leftovers in the freezer.
Notes
These brownies are best a little uncooked and gooey for a number of reasons. The main reason is to keep them flexible after baking to press into cup form. The other reason makes it easier to eat when frozen completely.
Fill with your favorite dairy free ice cream like my dairy free- Mint Chip, Chocolate Covered Strawberry or Blueberry Ice Creams.
If you make these ahead of time be sure to pull out of the freezer to thaw 5-10 minutes. And be careful with the real cherry and pits. Tell your guests no choking allowed! :D
Recipe by Petite Allergy Treats at https://petiteallergytreats.com/gluten-free-vegan-brownie-ice-cream-cups/