Chef Danny Bortnick developed this dessert for his customers on gluten-free diets. He makes a flourless chocolate cake batter and pours it into sheet pans about ¼-inch thick. He bakes them and then freezes them. While the cakes are cooling, he pours smooth peanut butter into a vanilla ice cream base and spins it into the ice cream. He spreads that about a half-inch thick onto one sheet of cake, tops it with another sheet of cake and freezes it. When it’s solid, he cuts it into ...
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