Gluten-Free Recipes



  • 1 litre GF vanilla ice cream or dairy substitute
  • 100g (1/2 cup) chocolate chips
  • 200g (3/4 cup) butterscotch baking chips and/or chopped walnuts or pecans, if desired
  • 25g (1 Tbsp) butter, melted
  • 4 ABG chocolate chip cookies, broken in half
  • 4 ABG mini brownies, broken in half
  • 200g (3/4 cup) whipped cream or non-dairy substitute


  • 1. Melt chocolate chips and butter over low heat until it drips off the back of a spoon. Set aside.
  • 2. Layer ice cream with butterscotch baking chips and brownie pieces in a sundae glass or other suitable vessel.
  • 3. Divide whipping cream evenly among the 4 sundaes.
  • 4. Insert two halves of an ABG chocolate chip cookie into each sundae.
  • 5. Drizzle with the melted chocolate.
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