This week I chose to make an ice cream cake! I used to love dairy queen cakes, but unfortunately now I cannot eat them :(. Although Dairy Queen can make their cakes gluten free, they simply take out the cookies layer which makes the cake kind of sad. That’s why this gluten-free chocolate and caramel ice cream cake, crowned with a light and airy Cool Whip icing, is such a revelation.

Ingredients:

  • For the Cake:
    • Your favorite chocolate cake recipe. My favorite chocolate cake recipe is in an early blog post!
  • For the Ice Cream Layer:
    • 1 quart of gluten-free chocolate ice cream (choose a brand that specifies gluten-free to avoid cross-contamination)
  • For the Caramel Sauce:
    • 1 cup of sugar
    • 6 tablespoons of unsalted butter, cut into pieces (make sure the butter is gluten-free)
    • ½ cup of heavy cream (also check for gluten-free certification)
    • A pinch of salt
  • For the Icing:
    • 2 cups of Cool Whip (ensure it’s gluten-free)
    • Optional: gluten-free sprinkles or chocolate shavings for decoration

Instructions:

1. Bake the Cake

  • Prepare the gluten-free chocolate cake according to the package instructions. Use a round baking pan that matches the size of your serving plate for a perfectly shaped ice cream cake. Once baked, allow the cake to cool completely, then cut horizontally to create two layers if you prefer a layered ice cream cake.

2. Soften the Ice Cream

  • Softening the caramel ice cream is crucial for easy spreading. Remove it from the freezer and let it sit for about 10-15 minutes. You want it spreadable, not melted.

3. Layering

  • Place the bottom layer of your chocolate cake back into the round baking pan. Spread the softened ice cream evenly over the cake layer. If you cut the cake into two layers, place the second layer on top of the ice cream. Freeze until the ice cream is hard, about 2 hours.

4. Prepare the Caramel Sauce

  • While the cake is in the freezer, you can make the caramel sauce. Melt sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula. Once the sugar is fully melted, add the butter pieces, and carefully whisk in the heavy cream once all the butter has melted. Remove from heat, add a pinch of salt, and let cool to room temperature.

5. Assemble

  • Remove the cake from the freezer and drizzle with the cooled caramel sauce. Return to the freezer for about 30 minutes to set the sauce.

6. The Icing

  • For the final touch, spread Cool Whip over the top (and sides, if you like) of the cake. Decorate with gluten-free sprinkles or chocolate shavings for an extra festive touch.

7. Serve

  • Let the cake sit for about 10 minutes before serving to make slicing easier. Use a knife dipped in hot water for clean cuts.