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    Home » Recipes » Dessert » Easy Gluten Free & Dairy Free Ice Cream Cake

    Easy Gluten Free & Dairy Free Ice Cream Cake

    By Catherine on December 26, 2013 Last Updated July 4, 2022 2 Comments | Medical Disclaimer | This Post Contains Affiliate Links

    Easy Ice Cream Cake (gluten/dairy free) | Butternutrition.com
    You can use just about any diary free ice cream and gluten free cake combination to make an ice cream cake like this, but I used my own recipe to make a nutrient dense dessert that others may not consider sweet enough to be a proper cake 😉

    Ingredients:

    -Your favorite ice cream or a double batch of Anti-Stress Double Chocolate Ice Cream (dairy free)
    -Your favorite gluten free cake recipe cooled and still in the springform pan
    -Frosting of choice (optional)
    -Chocolate bar or chips for topping (like this)

    Gluten Free Ice Cream Cake Instructions:

    1) Make 1 layer of gluten free cake in a 9-inch springform pan. Be sure you lined the bottom with parchment and the sides with butter or coconut oil.
    2) Remove the cake from the oven and let cool for at least 2 hours. Then move it to the fridge or freezer for at least 20 minutes to cool the surface of the cake and get it ready to meet the ice cream.
    3) When your double batch of ice cream is ready, add parchment lining to your springform pan to help keep the ice cream from freezing to the pan.
    4) Now get ready to act FAST. Carefully spoon the ice cream into the cold/lined springform pan on top of the cake layer. Smooth it as much as you can and transfer it to your freezer immediately.
    5) If it needs additional smoothing, but the ice cream is starting to melt, try again after leaving it in the freezer for 20 minutes.
    6) Apply an additional layer of your frosting of choice (optional). I whipped up a simple layer of coconut milk buttercream frosting, but any will do!
    7) Top with chocolate chip chunks and/or shavings.

    PIN IT:Easy Ice Cream Cake (gluten/dairy free) | Butternutrition.com

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Free Download: The Nutritionally Wealthy eBook | Butter Nutrition

    Affiliate Link Disclosure: This post contains affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Please note: using an affiliate link does not change the price of the product, instead the seller pays Butter Nutrition a small commission. My thoughts on these products are my own.

    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

    Comments

    1. Jayne

      September 20, 2014 at 10:03 am

      I made the chocolate cake with the Butter Cream Frosting and it was absolutely AWFUL! When I make a dessert my friends always want to take home part of it, and they eat every drop on their plate. Last night was a totally different story. Every woman took a piece, took one bite and put the plate down. I tasted it and told them all that it was terrible and apologized. This recipe gives Pinterest a bad name.

      Reply
    2. Janelle

      September 30, 2014 at 7:05 pm

      How do I get the recipe for your ice cake? Thanks

      Reply

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