Gluten-Free Mocha Almond Fudge Chocolate Butterfinger Ice Cream Brownie Cake

Butterfinger candy bars were first introduced in 1923 and have since become a popular ingredient in various dessert recipes.

This is vegetarian and gluten free recipe. Dish can be prepared in 175 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Gluten-Free Mocha Almond Fudge Chocolate Butterfinger Ice Cream Brownie Cake

Cooking Method: Baking Cuisine: American Courses: Cake, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 25 min Rest Time 120 min Total Time 2 hrs 55 mins

Servings: 8 Calories: 3600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 box Gluten-free brownie mix
• 1 cup Unsalted butter
• 2 large Eggs
• 1 teaspoon Almond extract
• ¹⁄₂ cup Strong brewed coffee
• 1 quart Vanilla ice cream
• ¹⁄₂ cup Chocolate fudge sauce
• ¹⁄₂ cup Almonds
• ¹⁄₂ cup Butterfinger candy bars

Instructions

1. Preheat the oven and prepare the gluten-free brownie mix according to the package instructions. Add almond extract and brewed coffee to the batter.
2. Pour the batter into a greased baking dish and bake as directed. Let the brownie cool completely.
3. Once the brownie has cooled, spread a layer of vanilla ice cream on top. Freeze for 1 hour.
4. Drizzle chocolate fudge sauce over the ice cream layer. Sprinkle almonds and crushed Butterfinger candy bars on top.
5. Freeze the cake for at least 2 hours or until firm. Serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 28g44%

Total Carbohydrate 46g16%

Sugars 32g

Protein 7g15%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.