Gluten Free Ice Cream Cake {The Easy Way}

What happens when your Gluten Free Girl asks for your traditional
Fourth of July ice cream cake you've been making for the past three years? 
The one that you make out of ice cream sandwiches? 
Well you set to work researching how you can make this happen. 
You start out by looking into gluten free pre-made ice cream sandwiches. 
You realize they are super expensive. Like a dollar a piece. 
You then realize that your annual ice cream cake will cost like forty dollars 
(possible exaggeration, but only by like ten bucks).
So you do what most millennial moms do, Pinterest. 
One quick search for "brownie bottom ice cream cake" and Hello success.

For the record, I searched "brownie bottom" because I had a box of Trader Joe's GF brownie mix, which is delicious. Even people who are not gluten free love this brownie mix, as evidenced by the guests who almost ate an entire pan of it before I could physically restrain them. You can't beat the price on this mix, under three bucks. Which in my book is a gluten free success!

This, my friends is going to be the easiest ice cream you will make. Promise. The hardest thing will be the brownies, because they require the actual use of an oven. Also this is not a baking/crafty blog, so this is not really a tutorial. Just go with it.

Gluten Free Ice Cream Cake - The Easy Way

1 box Gluten Free Brownie Mix, I used Trader Joe's
1 gallon of ice cream, flavor of choice, I used Vanilla
1 jar of caramel ice cream topping, I used Smuckers
1 bag of "Bites" (see photo above), I used Snickers
1 tub of Cool Whip
1 bottle of Magic Shell

Bake the Brownies according to the instructions in a 13x9 pan. This will give your ice cream cake a thin crust. Let the brownies cool, at least to room temperature. I put the pan in the refrigerator for thirty minutes. I also put the ice cream in the refrigerator at this time as well so that it would soften. Set your timer on your phone so you won't forget while you go back to Pinterest to pin Halloween costumes even though it's not quite August. After thirty minutes, take out the brownie pan and ice cream. Pour the caramel ice cream topping on the brownie crust. Then scoop out the ice cream over the caramel and spread with a spatula. Chop your Snickers bits with a knife (only if you prefer them that way) and sprinkle them over the ice cream. Spread the cool whip over the snickers. Pour the Magic Shell over the Cool Whip. Put the whole thing in the freezer. Some directions say two hours. I say over night. Let those flavors meld together. Then let it sit out on the counter at least twenty minutes before trying to cut it. But just so you know, no matter how you cut it, it's gonna fall apart. Don't worry, people will eat it anyway.

This is an after picture on some really fine China (Dixie brand). It looks a little on the sloppy side. This didn't stop the Fourth of July party goers from slicing it up and devouring it in less than ten minutes. I served it to four people, went back in the house for more, and it was gone.

Your Welcome. Insert fist bump and emoji hands here.

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