Cookies & Cream Sundae Bars, Gluten-Free

By MaryEllen

This frozen gluten free dessert makes a perfect birthday party treat! Great for everyone in the family!

Ingredients

• 2 2 2 100% unsweetened chocolate or 2 100% cacao baking squares
• 1/2 1/2 1/2 cup semisweet chocolate chips
• 8 8 8 tablespoons butter or dairy-free alternative
• 1 1 1 cup sugar
• 2 2 2 teaspoons pure vanilla extract
• 2 2 2 large eggs
• 1/4 1/4 1/4 cup cold prepared black coffee or orange juice
• 2/3 2/3 2/3 cup Jules’ All-Purpose Flour Blend
• 1 1 1 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon salt
• 32 32 32 ounces vanilla ice cream or dairy-free frozen dessert
• 1 1 1 (8–10.5 ounce) package gluten-free chocolate sandwich cookies
• 1/4 1/4 1/4 cup chocolate syrup

Details

Servings 16
Adapted from glutenfreeandmore.com

Preparation

Step 1

Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper or foil, pressing to cover the bottom and up the sides. Lightly spray foil with cooking oil.

2. Place chocolate, chocolate chips and butter in a double boiler over medium heat to gently melt. Stir until ingredients are combined and remove from heat.

3. In a large bowl, whisk together sugar and vanilla. Stir in eggs, one at a time. Add coffee and continue to whisk until mixture is completely smooth. Add melted chocolate mixture and combine.

4. In a separate bowl, whisk to combine flour blend, baking powder and salt. Stir into melted chocolate-sugar mixture until combined. Pour batter into prepared pan.

5. Place in preheated oven and bake 35 to 45 minutes or until a toothpick inserted in the center comes out with only a few wet crumbs (not totally clean or brownies are overcooked).

6. Remove from oven and cool in pan on a wire rack 5 minutes. Lift brownies from pan by pulling up on foil or parchment and let cool completely on a wire rack.

7. While brownies cool, set out ice cream to soften. Crush all but 16 cookies from the package into crumbs. Stir crumbs into softened ice cream, reserving 1/8–¼ cup of crumbs for topping.

8. Drizzle brownies with chocolate syrup and arrange reserved 16 cookies in a grid pattern on top of brownies. Spread softened ice cream evenly over cookies, smoothing the top with a rubber spatula. Sprinkle remaining cookie crumbs over ice cream. Return to freezer until completely frozen, at least 3 hours.
Each bar 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.