Gluten-Free Chocolate Ice Cream Cake
Indulge in the ultimate dessert experience with this Gluten-Free Chocolate Ice Cream Cake—a decadent treat designed for chocolate lovers and those avoiding gluten alike. This layered masterpiece features a rich and fudgy gluten-free brownie base topped with velvety chocolate ice cream and finished with a glossy homemade ganache. With simple ingredients like gluten-free chocolate chips, cocoa powder, and creamy ice cream, each bite offers a harmonious blend of textures and flavors. Perfect for celebrations, this recipe is remarkably easy to prepare ahead, making it ideal for entertaining. Whether you're craving an elegant gluten-free dessert or just a cool, chocolaty indulgence, this cake is guaranteed to impress your taste buds and your guests.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Gluten-free chocolate chips
- 1 cup Granulated sugar
- 0.5 cup Gluten-free all-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 3 units Large eggs
- 1.5 quarts Gluten-free chocolate ice cream
- 0.5 cup Heavy cream
- 1 cup Gluten-free chocolate chips (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
In a medium saucepan over low heat, melt 1 cup unsalted butter and 1 cup gluten-free chocolate chips, stirring until smooth. Remove from heat.
Add 1 cup granulated sugar, 0.5 cup gluten-free all-purpose flour, 0.5 cup cocoa powder, 1 teaspoon vanilla extract, and 0.5 teaspoon salt. Stir until well combined.
Beat 3 large eggs into the mixture until smooth and glossy.
Pour the brownie batter into the prepared pan, smoothing the top.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out mostly clean. Let cool completely in the pan on a wire rack.
While the brownie is cooling, let 1.5 quarts of gluten-free chocolate ice cream soften slightly at room temperature.
Once the brownie is cool, spread the softened ice cream evenly over the brownie base and smooth the top. Freeze until firm, at least 3 hours or overnight.
To prepare the ganache, heat 0.5 cup heavy cream in a small saucepan over medium heat until it begins to simmer.
Place 1 cup gluten-free chocolate chips (for ganache) in a heatproof bowl. Pour the hot cream over the chocolate chips and let sit for 5 minutes, then stir until smooth.
Remove the cake from the freezer and release it from the springform pan. Pour the ganache over the top of the ice cream cake, using a spatula to ensure it covers the top evenly.
Return the cake to the freezer for about 30 minutes, or until the ganache is set.
When ready to serve, let the cake sit at room temperature for about 10 minutes to make slicing easier. Cut into slices and serve immediately.
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 56.1 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
