*The recipe will be gluten-free if using almond flour and one of the starches in place of the all-purpose flour. Optionally, you may use a cup-for-cup all-purpose flour substitute in both places if preferred.
**For a dairy-free version, I’ve used Earth Balance butter in place of regular butter. I haven’t used coconut oil in this recipe, but it would likely work well for those who enjoy a hint of that flavor. (If trying, I might start with half butter or butter substitute and half coconut oil the first time around.) A dairy-free alternative to the ice cream and whipped cream could be used as well. (Personal non-dairy ice cream favorites include Larry & Luna’s Coconut Bliss, NadaMoo!, both made from coconut milk, and Oatly ice cream, made from oat milk.)