I made this Mint Chocolate Chip Gluten Free Dairy Free Ice Cream Cake for Todd’s birthday earlier in August, showed you guys on my instagram story, and I am just getting around to typing up the recipe. Here’s the deal. Well actually I need to preface this with a couple of points. One: I accidentally used gluten free flour that DOES contain dairy. Whoops. I think you could successfully use King Arthur gluten free flour, though. Two: This is not the prettiest cake ever. But it was delicious. Three: I’ve heard it is easier to make ice cream cakes in a springform pan. I will try that next time. For this one I used these pans (only two of them). Four: You could use any ice cream you’d like! We chose mint chocolate chip because it is Todd’s favorite. Five. You need to make this hot fudge sauce, asap. Even if you do not make the cake. Six. If you can have dairy, include the Goodie Girl mint cookies.
This post has a bunch of recipes, so I’m going to get right to those. *You need to read all of the recipes for this to make sense.* Oh, one more thing. You’ll need to freeze the cake after finishing it, for probably at least an hour. You may need to let it thaw a bit to slice it. The best method I found was to slice it while frozen with a sharp knife, then let it thaw a bit as it sits on the individual plates.
I had to literally stop myself from eating this. So delicious and addicting – and dangerous!
The Nada Moo Lotta Mint Chip ice cream was fantastic, and did not taste dairy free! Highly recommend.
Celebrating Todd’s 35th!
Recipes
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- 1 container Nada Moo Lotta Mint Chip ice cream
- 1 layer gluten free dairy free chocolate cake recipe below
- 1 batch coconut whipped cream recipe below
- 1/4 batch dairy free fudge sauce recipe below
Ingredients
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- Prep the ice cream layer first so that it will have time to freeze thoroughly.
- Let the ice cream soften a bit on the counter. Line a 6-inch round baking pan with parchment paper. Spoon all of the ice cream into the pan, and use a spreader or back of a spoon to make it even. Cover well with plastic wrap and place in the freezer.
- While that is freezing, make the chocolate cake. (Recipe below).
- While the cake is baking, make the fudge sauce and the coconut whipped cream. (Recipes below).
- To assemble the cake, make sure the cake layer has cooled completely. You can even freeze it for a while (after cooling on the counter) if you'd like. Once it's cooled, place the cake layer in a cake carrier or something to store the cake in.
- Spoon some of the fudge sauce over the cake layer, trying not to let it drip over the sides. If you are including some dairy in this cake, then crumble up some of the Goodie Girl mint cookies into the fudge sauce, and then put that on top of the cake layer.
- Carefully remove the ice cream layer from it's cake pan and place on top of the cake and fudge layers. Remove the parchment from the ice cream. Press it down slightly to make sure it will stay on top of the cake.
- Spread the coconut whipped cream evenly around the whole cake.
- Drizzle some of the fudge sauce over the top.
- If you're including the cookies, break some in half, and use the semi-circle-shaped cookies as garnish all around the perimeter at the bottom of the cake.
- Freeze the cake. When it is time to serve, remove it from the freezer and slice pieces using a sharp knife. Place on the plates and allow to thaw some before serving.
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- 3/4 cup sugar
- 2/3 cup gluten free all purpose flour King Arthur measure for measure
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt plus one tiny pinch
- most of 1 egg whisk it, then pour most of it into the bowl with the coconut milk and oil
- 1/3 cup coconut milk from a can, the creamy part, not the watery part
- 1/8 heaping cup vegetable oil
- 3/4 tsp vanilla extract
- 1/8 cup boiling water
Ingredients
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- Heat oven to 350 degrees. In a small cake pan (around 6 inches), grease with palm shortening, and dust with the gluten free flour. I also like to cut a circle out of parchment paper, and put in the bottom, right on top of the shortening-flour layer.
- Sift the sugar, gluten free flour, cocoa powder, baking powder, baking soda, and salt together into a bowl of a stand mixer.
- In another bowl (I use a large glass measuring cup), whisk the eggs, coconut milk, vanilla, and oil together.
- Using a stand mixer if possible, mix the dry ingredients, then slowly add the wet ingredients. Once incorporated, mix on medium speed for 1 minute or less - just until mixed well. While the mixer is going, heat the water to boiling. (I use another glass measuring cup and heat the water in the microwave).
- Slowly add the boiling water to the batter. Mix it completely, very carefully. The batter will be runny.
- Add the cake batter to the prepared cake pan. Bake until cooked through. Remove from the oven and allow to cool for a few minutes in the pan, then place on a cooling rack and allow to cool completely!
- If you want to make this ahead of time, you can freeze it. Once it's cool, wrap tightly in plastic wrap. Then place in a gallon size ziploc freezer bag and put it in a flat spot in the freezer.
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- 2 Tbsp vegan butter
- 1/4 cup sugar
- pinch sea salt
- 1 tsp vanilla
- 3/4 cup dairy free chocolate chips
- 1/2 cup full fat coconut milk from a can
Ingredients
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- Blend the first 5 ingredients in a blender.
- Heat up the coconut milk in a glass measuring cup in the microwave until boiling. Pour the hot coconut milk over the chocolate mixture. Quickly put the lid on the blender.
- Mix until smooth, scrape down the sides, mix again.
- Store in a glass jar in the refrigerator once it has cooled down some.
Ingredients
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- Refrigerate the can of coconut cream for at least several hours, ideally overnight.
- Place a stainless steel mixing bowl and a stainless whisk in the freezer 30 minutes - 1 hour before making the whipped cream.
- Open the can and put the white, creamy part of the coconut milk into the stainless bowl. Do not use the watery part. Whisk until it starts to become creamy and more thick.
- Add the powdered sugar and continue stirring with the whisk until it is the thickness you want. It will not look exactly like the dairy version of whipped cream, but it will still work as the icing on this cake! And it is delicious.
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