Gluten Free Cookies and Cream Brownie Sundae Bars

The coolest, most decadent way to chill on a hot summer day: these gluten free, dairy free cookies and cream ice cream brownie sundae bars!

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Course: Desserts

Cuisine: American

Prep Time: 35

Cook Time: 45

Additional Time: 3

Total Time: 4 20

Servings: bars

Author: Jules Shepard

Ingredients

2 ounces unsweetened chocolate two 100% cacao baking squares are non-dairy
1/2 cup chocolate chips dairy or non-dairy (like Enjoy Life® or Pascha®)
8 Tablespoons butter or nondairy alternative e.g. Earth Balance® Buttery Sticks
1 cup granulated cane sugar
2 teaspoons pure vanilla extract
2 large eggs or egg substitute of choice
1/4 cup black coffee prepared OR milk of choice
2/3 cup 90 grams gfJules® Gluten Free All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon sea salt
¼ cup chocolate syrup dairy or non-dairy (I like Ah!laska Organic)
32 ounces vanilla ice cream dairy or non-dairy
1 package 8-10.5 ounce gluten free oreo-style cookies (Glutino® or Kinnikinnick®)*

Instructions

Preheat oven to 325°F.
Arrange a sheet of parchment paper or aluminum foil in an 8 x 8-inch baking pan, pressing to cover the bottom and up the sides. If using aluminum foil, lightly spray with cooking oil. This step will make it easier to remove the brownies from the pan by pulling up on the paper or foil and leaving behind a clean pan.
Prepare a double boiler or a medium-size pan filled with 1 inch of water, with a slightly smaller pan sitting on top of the pan with water. Boil the water in the bottom pan, then cut the heat back to low-medium and add the chocolates and butter to the top pan over the simmering water. Stir and remove from heat once melted.
In a separate bowl, whisk together the sugar and vanilla, then stir in the eggs, one at a time. Finally, add in the coffee and continue to whisk until mixture is completely smooth. Add to the melted chocolate mixture and stir.
In a large bowl, whisk to combine the Jules Flour, salt, and baking powder. Stir into the melted chocolate-sugar pot until combined.
Pour the batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in center comes out with only a few wet crumbs (not totally clean, or brownies will be over-cooked).
Cool brownies in the pan on a wire rack for 5 minutes. Lift the brownies from the pan by pulling up on the paper or foil. Completely cool brownies on a wire rack.
While brownies cool, set ice cream out to soften. Crush all but 16 gluten free cookies from the package into crumbs and stir the cookie crumbs into the softened ice cream, reserving 1/8 – ¼ cup of crumbs for topping.
Once fully cooled, drizzle brownies with chocolate syrup (more or less, according to your taste), then arrange 16 gluten free cookies in a grid on top of the brownies. Spread softened ice cream evenly over the cookies, spreading evenly and smoothing the top with a rubber spatula.
Sprinkle remaining crushed cookies on top of the ice cream.
Return to the freezer until completely frozen, at least 3 hours.
{Each bar roughly contains 315 calories, 15g total fat, 8g saturated fat, 0g trans fat, 54mg cholesterol, 177mg sodium, 45g carbohydrate, 2g fiber, 26g sugars, 5g protein, 27Est GL.}

Notes

While Oreo now makes "gluten free" Oreo cookies as well, they are made from oat flour and Nabisco has refused to disclose whether the oats they use are purity protocol. For more information on purity protocol versus standard oats, check out the article linked here.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.