Summer time is definitely a time for all kinds of ice cream desserts! I have always loved eating ice cream cakes! Mind you, I didn’t buy them. Even before I found out about my food allergies, I was making these wonderful cakes for my kid’s birthday parties and other events. Now they are made healthier and allergy free 🙂 Ice cream cakes always take a few days to make properly, but is so well worth it!!!
With strawberries in full swing, the best one to make right now is a
Strawberry Ice Cream Cake! (Gluten Free/ Dairy Free/ Refined Sugar Free)
Ingredients that you will need come from these three recipes:
Vanilla Cupcakes, Strawberry Ice Cream, Vanilla Ice Cream, and an extra 2 cups of strawberries. The night before you start place four cans of coconut milk into the fridge.
I always start by making a batch of Vanilla Cupcakes. I use 2- 9 inch greased round pans and put 1 1/2 c. of prepared batter into each one. Bake at 350 degrees for 17-20 minutes or until toothpick comes out clean when testing. After cakes have cooled, put into the freezer. I put one into a bag or container for another time, The other cake is put at the bottom of a 9 inch spring form pan and placed into the freezer. It is the base of the ice cream cake. The rest of the batter I use to make mini cupcakes that I bake for 11-12 minutes, cool, then store in the freezer for a different occasion. (The remainder of the batter makes approximately 4 dozen mini cupcakes)
Then make a batch of Strawberry Ice Cream, If making in the ice cream maker follow directions then, pour into spring form pan, onto frozen cake bottom after the twenty minutes. Spread ice cream evenly and store in the freezer until the next day. ** If making without an ice cream maker, pour ice cream into a bowl, placing it into the freezer stirring every thirty minutes until mixture resembles soft ice cream. Then pour over frozen cake bottom as above.
The next day, make a batch of Vanilla Ice Cream, repeating instructions as above. The only addition is mixing 2 cups of chopped strawberries into the ice cream before putting on top of cake. Top with some additional strawberries to decorate. Place back into freezer for at least four hours to set.
When serving, remove cake from freezer for ten minutes. Remove sides for spring form pan. If you are having trouble getting the cake to release, run a knife under hot water then along the edges of the pan. I always have my knife sitting in hot water before cutting cake to make cutting easier. Cover unused cake and store in the freezer.
I cut the whole cake at one time, to make retrieving your next piece easier 🙂 I cut the 9″ round cake into 12 servings. You can also make this cake in a glass 9″ by 13″ pan.
Shared On: Swap N’ Share, Mix It Up Monday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Traditional Tuesday, Tasty Tuesdays, Waste Not Want Not, Out of The Kitchen, Allergy Free Wednesday, Gluten Free Wednesdays, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Wellness Weekend, Whole Foods Friday, Motivational Monday
