Monday, May 31, 2010

Faux Fried Ice Cream

So I'll be the first to admit that I am not great at gluten free cakes--at least not since omitting eggs from our baked goods. This ice cream cake-ish dessert works just great for us for birthdays.

Faux Fried Ice Cream

2 cups gf/cf cereal (corn flakes, rice puffs, or a mix)
1/4 c. shredded coconut (unsweetened)
1 tsp cinnamon
1/4 c. turbinado sugar
1/4 c. coconut oil
coarsely chopped almonds
*1-2 pints of Turtle Mountain Purely Decadent or Luna and Larry's Coconut Bliss icecream (I used 1 1/2)
gf/cf caramel syrup
gf/cf chocolate syrup

Crush cereal, turbinado sugar, coconut, cinnamon, and coconut oil in the bottom of a deep dish pie pan or 8"x8" baking pan, lightly greased. Bake at 350 degrees for 12 minutes. Spread ice cream over cooled crust. Drizzle syrups and nuts over ice cream. Freeze well. Remove from freezer a few minutes before serving and use a knife dipped in water to cut. Serves 6-8.
*You can experiment with different flavors--mint is fun.

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