Gluten-Free Chocolate Ice Cream Cake

Indulge in this decadent Gluten-Free Chocolate Ice Cream Cake, a show-stopping dessert that’s perfect for any celebration or special occasion. Featuring a rich and fudgy brownie base made from gluten-free chocolate chips, cocoa powder, and all-purpose gluten-free flour, this recipe layers a velvety, gluten-free chocolate ice cream on top for an irresistible treat. Finished with a smooth and luxurious chocolate ganache, this cake is a dream for chocolate lovers and those with dietary restrictions alike. With just 30 minutes of prep time and a stunning presentation, this no-fuss ice cream cake will delight everyone at your table. Serve up this gluten-free masterpiece and make every bite unforgettable!

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Beat 3 large eggs into the mixture until smooth and glossy.

Step 5

Pour the brownie batter into the prepared pan, smoothing the top.

Step 6

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.

Step 7

While the brownie is cooling, let 1.5 quarts of gluten-free chocolate ice cream soften slightly at room temperature.

Step 8

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.

Step 9

To prepare the ganache, heat 0.5 cup heavy cream in a small saucepan over medium heat until it begins to simmer.

Step 10

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.

Step 11

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.

Step 12

Return the cake to the freezer for about 30 minutes, or until the ganache is set.

Step 13

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

Serving size	(2588.2g)

Amount per serving	% Daily Value*
Calories	7730.6

Total Fat 463.5g	0%
Saturated Fat 267.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1351.7mg	0%
Sodium 2165.1mg	0%
Total Carbohydrate 876.0g	0%
Dietary Fiber 76.6g	0%
Total Sugars 677.2g
Protein 102.7g	0%

Vitamin D 120IU	0%
Calcium 1904.8mg	0%
Iron 41.9mg	0%
Potassium 5126.0mg	0%

*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.

Source of Calories

Fat: 51.6%

Protein: 5.1%

Carbs: 43.3%