Gluten Free Strawberry Brownie Frozen Dessert

The fact that this winter lasted a good 7 months makes me think that we should skip right on into summer, and nothing says summer like fruity frozen desserts! I actually made something very similar to this Strawberry Brownie Frozen Dessert about a year ago when I first started working on Immaculate Baking, but I have to say that my baking skills and creativity have since grown tremendously. That’s your cue to share and repin this recipe so you can make it right away!

Raspberry Brownie Frozen Dessert

I don’t know about you, but I think it’s pretty impressive to pull off something that rivals an ice cream cake with just 5 ingredients! This is something that you could serve right away, but the whipping cream could make things a bit messy, and that’s why I actually prefer freezing the whole thing overnight. And then I promise, it truly does almost taste like an ice cream cake. But hey, if you don’t believe, there’s really only way to find out for sure for yourself!

You Will Need:

  • 1 pack Immaculate Baking Co. Gluten Free Fudge Brownie refrigerated cookie dough
  • 2 egg
  • 1 cup fresh strawberries
  • 1 1/2 cups heavy whipping cream, whipped
  • Pinch of sugar

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Let cookie dough stand in room temperature to soften. In large bowl, break cookie dough apart and mix in eggs with electrical mixer. Mix in about 1/2 cup of the strawberries, sliced. Pour strawberry brownie mixture into a 8″ square baking dish.
  2. Bake for 20-23 minutes or until toothpick inserted in center comes out clean. Set aside to cool. 
  3. In small saucepan, cook the remaining half of the strawberries with a pinch of sugar over medium-low heat, until strawberries fall apart and the sauce is thickened. Set aside to cool. Mix cooled strawberry compote with already whipped whipping cream. Pour whipping cream topping over brownies.
  4. Freeze overnight or at least until whipping cream sets. Will make slicing and serving much easier!

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