One thing I am a sucker for is dessert. There are meals where I just want to get the main course finished so I can jump into dessert. The credit for this dessert goes to two great companies that produce gluten free products with amazing flavor and quality.

Brownie: The Gluten-Free Pantry Chocolate Truffle Brownie Mix

The brownies came out amazing and you would not know they were gluten free. I’m actually eating my second helping as I write this. The batch we made is chewy and rich in chocolate flavor.

Ice Cream: Edy’s Slow Churned Vanilla Ice Cream

Not only is the vanilla ice cream gluten-free but it is also nut-free (another of my son’s allergies). When we made the move to gluten free we did a little research testing ice creams. In my opinion, Edy’s is one of the top brands on the market. Other Slow Churned flavors that are gluten-free and nut-free include: Chocolate, Caramel Delight, Coffee, Mint Chocolate Chip and Strawberry. Always check the label before making your decision because product ingredients sometimes change. The ice cream is made in equipment that is also used to process peanut products.

Using a bit of natures bounty we have been enjoying a very simple and delicious dessert…Chocolate Covered Strawberries. Our local grocery store had a huge flat of strawberries on sale. If you can I would see if you can sample the strawberries first before you buy to make sure they are flavorful and sweet.

Instructions:
Rinse and dry your strawberries. Melt Enjoy Life Foods Gluten-Free Chocolate Chips in a microwave safe bowl or measuring glass. Approximate how much chocolate you need per number of strawberries you have. Using a spoon scoop the chocolate from the bowl and lather onto the strawberry leaving the stem uncovered. Place finished strawberries on a plate covered with wax paper and place the plate in the refrigerator until serving time.

This recipe requires three components: the biscuit, the strawberries and the whipped cream. We had this as our dessert the other night and it was out of this world good.

Strawberries:
Clean and quarter a small carton of strawberries. Put them in bowl, lightly coat them with sugar and place in the refrigerator.

Whipped Cream:
Put a quart of heavy cream into a mixing bowl and start blending it. While you incorporate air(blending) add some sugar and gluten free vanilla extract to taste. If you are really generous with the amounts you can get it to taste like Cool Whip. Stop periodically and remove the mixer to test the stiffness. Over blending could result in butter. Keep refrigerated until needed.

Biscuits:
The biscuits came from a great recipe we found online here: Roben Ryberg’s Biscuits (Gluten-Free). We followed it to the letter and the biscuits came out amazing.