Deep Dark Chocolate Sundae Parfait - a treat in the heat
Cuisine: Dessert
Author: Gluten-Free Prairie
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Dark Chocolate Brownies and cool ice cream are a great combination to help beat the summer heat. This super simple and decadent make-ahead dessert uses our Gluten-Free Prairie Brownies and Chantilly Cream (recipe below)
  • Brownies:
  • 11 ounce of Gluten-Free Prairie Deep Dark Chocolate Brownie Mix.
  • Chantilly Cream:
  • ⅔ cup heavy cream
  • 1 tsp (gluten free)vanilla extract
  • 1 teas brandy
  • 1 teas Grand Marnier
  • ¼ cup pure cane sugar
  • 2 tablespoons sour cream
  • Ice Cream of choice
  • Toppings:
  • ¼ cup chopped nuts of choice (we used pecans)
  • ¼ cup shaved dark chocolate (we used 70%)
  1. Follow the directions on the bag of Brownie Mix. Cool
  2. Refrigerate a medium bowl and beater (or whisk attachment) until very cold
  3. Mix heavy cream, brandy and Grand Mariner together in chilled mixing bowl
  4. Beat with electric mixer on medium speed 1 min. Add sugar and sour cream and beat until soft peaks form - about 3 minutes
  5. Assembly: Cut brownies into 1 in squares, layer with ice cream in parfait glass. Top with Chantilly Cream and sprinkle with nuts and shaved dark chocolate
  6. Serve immediately or keep in freezer until ready to enjoy.
Recipe by Gluten-Free Prairie at