Gluten Free Ice Cream Fudge Crunch Cake
A Gluten Free Version of the "Dairy Queen" Classic
Hi friends,
I’m on a frozen dessert kick lately!! I mean, this cake is for a day you need an easy, show stopping, minimal time in the kitchen dessert to share with all your friends and family. Today will do.
Dairy Queen cakes were my brother’s favorite growing up. I’m not sure he’s a mega-fan of frosting like some of you. He really digs that line of gooey fudge running through the middle, as well as the surprisingly crisp cookie crumbles. How does that keep from getting soggy? Burning questions I know. I felt I had to investigate and bring this classic cake to the gluten free side. All that was missing was the “gel icing” to write a message on the top, although you can pick that up at the supermarket too!
This cake is perfect for the heat of summer, but there is a small moment of oven use to crisp up the cookie crumble - if that seems unbearable to you, you could do it in a foil plan on your grill, be sure to watch it so it doesn’t burn. As a Kansas Citian I have really figured out how to do most things on the grill - wanna bake GF bread on the grill? I’m your girl, I spent a whole summer doing it when my oven went out one year. Need some campfire fueled GF biscuits? I’ve got that too. A grilled cobbler is probably one of the easiest and BEST desserts for summer. Hmmm, maybe I need to do a grill baking class one day - would you sign up for that? No wonder my sister in-law call my family “the people of the fire.”
Anyway back to this cool delicious ice cream cake, make sure you give it ample time to set up in the freezer so you get nice defined layers. A little planning time wise, but really the majority of the “cooking” time here is waiting - sounds like more time for grilling to me!
Happy Gluten Free Baking,
Rachel
Gluten Free Fudge Crunch Ice Cream Cake
(Dairy Queen Ice Cream Cake Fakeout!!)
yeild: 1 9 inch cake
3/4 cup (100g) gluten free sandwich cookie crumbs
1 1/2 tbsp butter or coconut oil, melted
1.5 quarts vanilla ice cream
1.5 quarts chocolate ice cream (you can use my chocolate gelato recipe!!)
8 oz gluten free fudge sauce (smuckers brand is gluten free or use my spectacular recipe below!!)
2 cups (480g) heavy whipping cream or coconut cream, cold
1 cup (115g) powdered sugar
2 tsp vanilla extract
Sprinkles as desired
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Combine the cookie crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet. Bake for 8-10 minutes, then allow to cool.
Line a springform pan with parchment paper. Set the chocolate ice cream out to soften for 15 minutes. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
Set the vanilla ice cream out to soften for 15 minutes. Add the fudge in an even layer on top of the hard frozen chocolate ice cream. Add the cooled cookie crumbles on top of that, then spread the softened vanilla ice cream on top. Freeze for 1-2 hours.
To make the whipped cream, whip the cream, powdered sugar and vanilla extract together in a stand mixer or with a hand mixer until stiff peaks form. Stash in the fridge.
Remove the cake from the springform pan and place on a plate or cake board. Frost the sides and top with the whipped cream, and decorate with swirls and sprinkles as desired. Put the cake in the freezer quickly and keep it there until 5 minutes before ready to serve, that should soften it up enough to slice cleanly. Enjoy!
Hot Fudge Sauce
yield: 2 1/2 cups
1 cup Heavy Cream or canned coconut cream
1/3 cups butter or nondairy stick butter
½ cup white sugar
½ cup Brown Sugar
1/4 tsp salt
1 cup cocoa powder
Combine cream, butter, sugar, brown sugar, white sugar, and salt in a sauce pan and bring to a boil. Reduce heat to low and add the cocoa, stirring with a whisk until smooth. Cook on low while stirring for 5 more minutes. Cool and refrigerate till needed.
