Photo: Ian Dooley
Gluten-Free Mocha Almond Fudge Chocolate Butterfinger Ice Cream Brownie Cake
4 ingredients
2 hr + 30 min
8
openrecipes
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Estimated Nutrition (whole recipe, rough)
219
Calories
8g
Protein
20g
Fat
5g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
| Fudge | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bag Bob's Red Mill Gluten Free Brownie Mix (21 Oz Bag)
- ½ gallons Peanut Butter (more Or Less Depending On How Thick You Would Like It To Be On The Brownie)
- 1 container Blue Bell Mocha Almond Fudge Ice Cream (you Could Use More Or Less Depending On How Thick Of A Layer You Would Like)
- 1 cup Cool Whip (8oz Container)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes