When a friend saw a picture of the gluten and dairy free ice cream cake I made, she told me to enter the recipe in the So Delicious 3 Course Recipe Contest! Since I used So Delicious products when making it, I though, why the hell not!
My husband turned 36 this month and for his birthday I wanted to do something special for him. So I got our friends together for a rousing game of Card Against Humanity and put together a homemade ice cream cake!
Why in the world would anyone want to actually make an ice cream cake when one can so easily got to the store and purchase one? Well primarily because we are a food allergy suffering family and your everyday store bought ice cream cake would cause epic intestinal irritation and extreme suffering that would outlast the deliciousness.
That being said my husband and I LOVE ice cream cake. Specifically the Baskin Robins one that has ice cream, a cake layer and chocolate crunchies! We loved them so much that any we used any excuse in addition to birthdays to celebrate with one. Found a winning lottery ticket? Ice cream cake! Finished a semester of school? Ice cream cake! Made it to Saturday? Ice cream cake!
However since going dairy and gluten free it has been years since we last enjoyed the perfect storm of dessert that is an ice cream cake. This had to be rectified. You would think an ice cream cake would be unimaginably difficult to pull off but in reality it isn’t. But your guests don’t need to know that!
What is really important when putting an ice cream cake together is the planning.
Don’t try to pull this one off at 3 o’clock in the morning for the same day. It takes two days to complete this task stress free since the cake and ice cream layers need to freeze overnight.
The first thing you will need to do is to make the cake portion. But while you are making the cake, go ahead and pull out your So Delicious ice cream and let it soften on the counter.
My cake is an 8 inch round that can satisfy 12-15 people depending upon the size of your pieces.
Ingredients for one 8-inch chocolate cake:
- 1 1/2 cups coconut sugar (or your sugar of choice)
- 1 cup sorghum flour
- 1/2 cup white rice flour
- 1/2 cup tapioca starch
- 1/2 cup unsweetened cacao powder
- 2 teaspoons arrowroot flour or xanthan gum (I am allergic to xanthan gum)
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 free-range organic eggs, beaten
- 1/4 cup coconut oil, melted, or organic expeller pressed canola oil
- 1 tablespoon vanilla extract
- 1 cup So Delicious non-dairy milk (coconut or almond)
Preheat oven to 350 degrees.
You can either line a cake pan with parchment paper or grease one with a teaspoon of coconut oil. For this project I purchased a three pack of aluminum cake tins to make it easier and greased one for the cake, you’ll see why soon.
You want your coconut oil to be liquid, if it is not you can put it on the lowest heat on the stove top to warm to melted. Once it is melted remove it from the heat. You do not want your oil boiling when you add the rest of your wet ingredients.
Add your wet ingredients: So Delicious non dairy milk, vanilla extract, and beaten eggs.
In another bowl or in your KitchenAid standing mixer, add your dry ingredients: coconut sugar, sorghum flour, white rice flour, tapioca starch, cacao powder, arrowroot flour, baking powder, baking soda, and sea salt. Using the flat beater attachment on a 2 or 4 setting or by hand to thoroughly mix the ingredients.
Add your wet ingredients in with your dry and mix on a 4 to 6 setting or by hand until completely incorporated.
Bake for 35 minutes or until a toothpick comes out clean when stuck in the center.
Set aside to cool.
Once the cake is completely cool cut the top to make it a flat surface which your layers will sit on top of. Then pop it in the freezer.
While your cake is cooking you can move onto the next step, Making your chocolate crunchies which are an essential part to any successful ice cream cake experience!
Take a 1/4 a package of gluten and dairy free KinniToos Sandwich Cream Cookies. Twist the cookie outsides and scrape off the white icing. Put the cookie pieces into the food processor and spin them until they are broken up into a “crunchie” consistency. For now you can put them aside in a bowl and later store them in a zip lock bag. You will be using half now and half later.
At this point the ice cream you put on the counter should be soft enough to work with but not completely melted.
- 1 – 16 ounce container of So Delicious chocolate coconut ice cream (or 2 if you want a larger chocolate layer)
- 2 – 16 ounce containers of So Delicious vanilla coconut ice cream
- You will also need two more 8 inch cake pans or “tins.”
Take your vanilla ice cream and spread it out in the first pan using a wet spatula to help spread it evenly. Then do the same with your chocolate in the second pan. Take your chocolate crunchies and completely cover the top of your chocolate layer before popping both in the freezer.
The last thing you will need to finish your masterpiece is the dairy free “buttercream” frosting. You can either make the frosting ahead and store it in the refrigerator or make it the following day when you will be ready to assemble your cake. If you do make it ahead and put it in the fridge, keep in mind that you will need some time to let it warm up before it will spread nicely at cake assembly time.
- 1 cup Earth Balance butter
- 4 cups confectioners sugar (if you own a Vtamix you can make your own using organic cane sugar)
- 1 teaspoon vanilla extract
- 2 tablespoons So Delicious no dairy milk
Melt the butter over a low heat on the stovetop. Combine the melted butter, vanilla extract and non dairy milk in your Vitamix, food processor, in the KitchenAid using the wire whisk on a high setting or in a bowl with a hand mixer. Add the confectioners sugar slowly.
Once fully incorporated you get a nice smooth delicious frosting you can then either spoon into a frosting bag or a large zip lock bag if you do not own a frosting bag.
You now have all of the pieces of your amazing jaw dropping ice cream cake completed and ready to use! Go you!
Your cake, and ice cream layers have set up overnight and it’s time to get back to work!
Have a nice plate, cake stand or whatever you have planned on using to present your masterpiece. I used a large round cake stand with a detachable bottom so that I could pop the entire cake back in the freezer once put together.
Start with your cake layer. Pop it out of the pan and place it on your cake stand.
Then comes the So Delicious chocolate coconut ice cream layer with the chocolate crunchies. Place it on top of your cake layer. If you need to fill in any spaces with additional crunchies go right ahead but remember to save some for decoration.
Now it’s time for the So Delicious vanilla coconut ice cream layer. Pop it out of the pan and place it on top of your chocolate ice cream layer. Now your cake is really starting to take shape!
If you did these layers in one of the store bought aluminum cake tins they should pop right out. This is what I meant by making life a bit easier.
From here we frost!
Get your dairy free buttercream to a nice workable room temperature and begin to spread it around the sides of the cake to cover all of the layers. This should use up the majority of your frosting but save about a 1/4 cup. Once all of the layers are covered then you can add a few drops of food coloring to your frosting, kneed it in and then cut the tip of the zip lock to create a homemade frosting bag in order to add the pretty (pink) accent frosting all around the border of the cake.
The next step is to sprinkle, throw, pat additional chocolate crunchies around the sides of the cake, you know, to make it pretty and professional looking.
You could then add a message to the top of the cake which will still be white from the vanilla ice cream, put on your favorite decoration or simply serve it as is. Since our party was a few hours away I put my cake back in the freezer. Keep in mind when you are ready for the cake it will need about 20 minutes of warming time to be able to soften enough to cut and enjoy. A knife warmed over hot water also helps with the cutting!
And there you have it! A labor of love but one which will impress everyone in the room when they find out you made it yourself!
Just to make life easier here is a recap of all of the ingredients used:
3 – Aluminum 8 inch cake pans
For the cake:
1 1/2 cups coconut sugar (or your sugar of choice)
1 cup sorghum flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup unsweetened cacao powder
2 teaspoons arrowroot flour or xanthan gum (I am allergic to xanthan gum)
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 free-range organic eggs, beaten
1/4 cup coconut oil, melted, or organic expeller pressed canola oil
1 tablespoon bourbon vanilla extract
1 cup So Delicious non-dairy milk (coconut or almond)
For the ice cream:
1 (or 2 if you want a larger chocolate layer) – 16 ounce container of So Delicious chocolate coconut ice cream
2 – 16 ounce containers of So Delicious vanilla coconut ice cream
For the chocolate crunchies:
1/4 package – KinniToos Sandwich Cream Cookies.
For the frosting:
1 cup Earth Balance butter
4 cups confectioners sugar (if you own a Vtamix you can make your own using organic cane sugar)
1 teaspoon vanilla extract
2 tablespoons So Delicious no dairy milk
Food coloring in the color of your choice