Use our step-by-step tutorial to learn how to make a delectable Gluten-Free Ice Cream Cake with a twist! Personalize it with your favorite ice cream flavors and delight your taste buds.
A New Twist on Ice Cream Cakes
In our family, we’ve started a new birthday tradition that revolves around ice cream. This year, my older son requested an ice cream cake for his birthday instead of a regular cake. He was very specific about it – three layers of strawberry, vanilla bean, and mint chocolate chip. Inspired by old-school ice cream cakes from Carvel, my husband suggested adding crumbled cookies into the mix.
Rediscovering Carvel Style Ice Cream Cakes
For those who aren’t familiar with Carvel, it’s a renowned chain ice cream shop famous for its ice cream cakes. But this isn’t your typical ice cream cake; it’s an ice cream cake with a hidden layer of cookie crumbles that adds the perfect crunch.
While traditional Carvel ice cream cakes may use low-quality ingredients, I’ve cracked the code to make gluten-free ice cream cakes that replicate the Carvel experience with premium ingredients. Now, we can enjoy the best of both worlds!
Ingredients for a Carvel Style Ice Cream Cake
To create a Carvel-style ice cream cake, you’ll need a few key ingredients. Firstly, you’ll need cookies, preferably gluten-free Oreo-style cookies from Trader Joe’s or Newman’s Own organic Oreo-style cookies if gluten isn’t an issue.
Optional but highly recommended is chocolate sauce. You can find an affordable organic option at Whole Foods. Plus, any leftover sauce can be drizzled over the cake for extra indulgence.
Lastly, make some homemade whipped cream. It only takes a few minutes and adds a delightful touch to the cake. Don’t worry, I’ve included the recipe below.
For the ice cream, Carvel typically uses soft-serve. While some recipes suggest whipping the ice cream before re-freezing to achieve a softer texture, I’ve found that the extra effort isn’t worth it. Instead, use your favorite brand of ice cream.
How to Make a Gluten-Free Ice Cream Cake
I’ve done extensive research and experimentation to perfect this recipe. The version I made for my son’s birthday party was a rectangular cake with three layers. It turned out amazing, and along the way, I learned valuable insights on how to make the perfect ice cream cake, especially the classic Carvel style.
I won’t sugarcoat it; this recipe requires a bit of time and patience. It’s not a “throw it together and call it a day” kind of cake. You need to follow the steps carefully, but trust me, the end result is absolutely worth it. It’s not difficult, just a series of little steps that take some time.
Let’s dive into the process:
Begin by separating the cookies from the creamy insides and discard the insides.
Place the cookies in a gallon-size zip-top bag, seal it, and use a rolling pin to crush the cookies.
Allow the ice cream to soften while you prepare the cake pans. Line two 9″ round cake pans with plastic wrap and parchment paper.
Dump the softened ice cream into each round cake pan and spread it out until smooth.
Use the crushed cookies to top one of the cake layers, pressing them in slightly so that they don’t just sit on top of the ice cream. Leave the other cake layer plain.
Immediately place both cake pans flat in the freezer and freeze them until solid.
When you’re ready to assemble the cake:
Start by making the whipped cream. Take a chilled mixing bowl and beat whipping cream, sugar, vanilla, and salt until firm peaks form.
Line a cake plate or serving plate with strips of parchment paper for easy handling and decorating.
Lift the cookie-topped cake layer out of the pan, gently peel off the parchment paper, and place it on the cake plate with the cookie crumble facing upwards.
If you’re using chocolate sauce, generously drizzle it over the center of the cake.
Next, place the plain layer on top of the cookie layer, gently flipping it so that the cookies are now in the middle of the cake.
Use the whipped cream to frost the cake using a spatula or an offset spatula.
Finally, press the remaining cookie crumbles onto the sides of the cake.
Slide out the parchment paper strips from underneath the cake and place it back in the freezer until you’re ready to serve.
When it’s time to serve, let the cake sit at room temperature for 10 to 15 minutes to make it easier to cut.
Grab a sharp knife and cut the cake into 16 slices. Serve immediately and enjoy!
Exploring Topping and Flavor Options
While I’ve chosen a traditional vanilla and chocolate ice cream combination for this recipe, feel free to get creative with any ice cream and toppings you desire.
Avoid using ice cream flavors with large chunks as they may make it challenging to achieve a smooth cake. Stick to smooth and flavored options like strawberry, chocolate, vanilla, mint, and caramel.
You can even experiment with different cookie crumbles such as peanut butter cookies, vanilla wafers, or animal crackers.
Tips and Tricks for the Best Gluten-Free Ice Cream Cake
To ensure the best results, here are a few tips and tricks:
- Make sure you have enough empty flat freezer space before starting the recipe.
- Plan ahead because the cake needs to be made the day before serving to allow the layers to set properly.
- For optimal results, lower the temperature of your freezer to the lowest setting.
More Frozen Dessert Recipes to Enjoy
Looking for more frozen dessert recipes? Try these delightful treats:
- Dairy-Free Peach Walnut Ice Cream With Honey
- Skinny Vegan Cherry Ice Cream
- Sugar-Free Magic Shell
- Green Pina Colada Popsicles
- Spiced Mango Popsicles With Ginger
So, gather your ingredients, follow the steps, and indulge in the creamy deliciousness of a homemade gluten-free ice cream cake. You’ll be amazed by the flavors and textures. Don’t miss out on this delightful dessert that will be the star of any celebration!
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