Ice Cream Cake
This gluten-free ice cream cake is a delightful and easy-to-make dessert perfect for any occasion. Layers of gluten-free brownie, creamy ice cream, and a decadent chocolate ganache create a truly unforgettable treat.
1 hr 5 min
Total Time
8
Servings
medium
Difficulty
30 min
Prep Time
35 min
Cook Time
1 hr 5 min
Total Time
Ingredients
- 1 box (prepared) Gluten-free brownie mix
- as directed on box Eggs
- as directed on box Oil
- as directed on box Water
- 1.5 quart Vanilla ice cream
- 1.5 quart Chocolate ice cream
- 1/2 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 1 cup Gluten-free chocolate sandwich cookies (crushed)
- 1/4 cup Sprinkles (gluten-free)
- 1/4 teaspoon Salt
Instructions
- 1
Prepare the gluten-free brownie mix according to package directions. Bake in a greased 9-inch springform pan until a toothpick inserted into the center comes out clean.
- 2
Let the brownie cool completely in the pan. Once cooled, level the top with a serrated knife if needed.
- 3
Soften the vanilla and chocolate ice cream slightly at room temperature for about 10-15 minutes. This will make it easier to spread.
- 4
Spread the softened vanilla ice cream evenly over the cooled brownie base. Sprinkle half of the crushed gluten-free cookies on top of the ice cream.
- 5
Spread the softened chocolate ice cream evenly over the vanilla ice cream and cookie layer. Sprinkle the remaining crushed gluten-free cookies on top.
- 6
Cover the springform pan with plastic wrap and freeze for at least 4 hours, or preferably overnight.
- 7
To make the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips. Let it sit for 1 minute, then whisk until smooth and glossy. Stir in salt.
- 8
Let the ganache cool slightly for about 10 minutes. Remove the ice cream cake from the freezer and carefully release it from the springform pan.
- 9
Pour the slightly cooled chocolate ganache over the top of the ice cream cake, allowing it to drip down the sides. Decorate with gluten-free sprinkles.
- 10
Return the ice cream cake to the freezer for at least 30 minutes to allow the ganache to set before serving.
Tips & Notes
- •Line the springform pan with parchment paper for easy removal.
- •If the brownie is too thick, you can slice it in half horizontally to create a thinner base.
- •Let the ice cream cake sit at room temperature for 5-10 minutes before slicing for easier serving.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.