Gluten Free Ice Cream Cake Recipe
When a beautiful gluten free ice cream cake only takes a couple of hours from start to delicious frozen finish, what's not to love?
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Ingredients
Cake
- 1 ½ cups 202.5 gr gfJules® Gluten Free All Purpose Flour
- 1 cup minus 1 Tbs. granulated cane sugar
- ¼ cup cocoa
- 2 tsp. baking powder
- 1/3 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1/3 cup vegetable oil or coconut oil melted
- ¾ cup chocolate milk dairy or non-dairy (or add 3 Tbs. chocolate syrup like Hershey's Simply 5 Syrup to plain dairy or non-dairy milk)
- 2 eggs or substitute like 6 Tbs. aquafaba
- 1 Tbs. white vinegar
Other ingredients:
- 1.5 quarts ice cream or non-dairy alternative I like So Delicious®
- 1-2 cups crushed gluten free cookies I used Glutino Lemon Wafer Cookies, optional
Instructions
To Make the Cake:
- Preheat oven to 350° F (static) or 325° F (convection).
- Lightly oil a 9 or 10-inch round springform pan and set aside. The springform pan is what the cake will be prepared in, and it makes the cake “building” much easier, so I highly recommend it.
- Whisk together dry ingredients in a bowl. In a large mixing bowl, beat all liquids together using a whisk attachment on an electric mixer or using a whisk by hand. Once mixed, slowly stir in the dry ingredients to integrate. Stir until the batter is completely smooth.
- Pour batter into prepared pan and bake for approximately 35 minutes. Bake time will differ depending on the size and type of pan used, and whether it has a silver or dark finish, so check with a toothpick inserted into the center before removing the cake from the oven.
- If the toothpick comes out with wet batter, the cake is not done baking; if it comes out clean or with a few crumbs, the cake is done baking. Remove to fully cool on a wire rack.
To Make the Ice Cream Cake:
- Set 1.5 quarts of ice cream out to soften at room temperature. Gauge how warm your kitchen is to determine how long the ice cream will need to sit out. The goal is for the ice cream to be spreadable, but not to be melted.
- Remove the cake from the springform pan and using a large knife, wire cake cutter or unwaxed dental floss, cut the cake in half horizontally so you are left with two thinner round cakes.
- Return one cake to the bottom of the springform pan and close the latch on the pan. Spread ice cream on top of that layer, and if desired, crush gluten free cookies and sprinkle on top of the ice cream. I used Glutino® Lemon Wafers here.
- Lay the second layer of cake on top and spread with a thinner layer of remaining ice cream. Place the pan in the freezer on top of a sheet of wax paper, in case of any melting. Freeze for at least one hour before frosting.
- Use this linked frosting recipe to prepare white or chocolate frosting, then spread on top of the cake and return to the freezer until serving.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.