Gluten-free Ice Cream Cake Recipe

by Sandy Kirby Quandt

This super simple gluten-free ice cream cake recipe is courtesy Blind Pig and the Acorn. I made a few changes to the original recipe. Be forewarned: this is really sweet.

  • 1 stick butter melted
  • 1 cup coconut
  • 4 cups crushed rice Chex cereal
  • 1/2 cup brown sugar
  • 1 cup pecan pieces
  • 1/2 gallon vanilla ice cream
  • Chocolate syrup

Combine butter, coconut, Chex cereal, sugar, and pecans. Mix thoroughly.

Layer half of the mixture in the bottom of an oblong plastic dish with a lid.

Spread softened ice cream on top of mixture. Ice cream will spread easily if you set it out for 10-15 minutes. You can beat it with a mixer if you’d like. I didn’t.

Top with remaining Chex mixture. Cover and put in freezer until firm.

Drizzle with refrigerated chocolate syrup, if desired, and serve.

Enjoy!

I wish you well,

Sandy

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Gluten- free Butterfinger Chocolate Cake Recipe

by Sandy Kirby Quandt

Here is a tasty gluten-free chocolate cake recipe made with Butterfinger candy you can make ahead of time for a delicious dessert. It taste better, more moist, the longer it sits.

For the cake:

  • Vegetable oil spray for misting pan
  • 15 oz chocolate gluten-free cake mix
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

For the topping:

  • 8 oz Butterfinger candy bars, crushed
  • 2 cups whipped cream topping
  • 1 cup caramel ice cream topping – make sure it’s g-f. (I used an entire 12.5 oz jar of Smuckers topping.)

Preheat oven to 350 degrees F. Lightly mist a 13 X 9 inch pan with vegetable oil spray

Place the cake mix, cocoa, milk, oil, eggs and vanilla in a large mixing bowl and beat on low speed until ingredients are just incorporated, 30 seconds. Increase speed to medium and beat until smooth, 1 1/2 to 2 minutes longer.

Pour batter into the prepared pan and place in oven.

Bake the cake 30-35 minutes.

Cool cake completely. 30-60 minutes.

Place candy bars in a sealed plastic bag and crush. Tapping with a rolling pin works well. (I found it worked best to have the candy in the refrigerator before I crushed it.)

Once the cake has completely cooled, poke holes all over the top with a wooden skewer.

Slowly pour caramel topping over the cake. Let it soak into the cake, then scatter half of the crushed candy evenly over the top.

Spread the whipped cream carefully over the candy, then scatter the remaining crushed candy over the whipped cream.

Cover with plastic wrap and refrigerate. The longer you can leave the cake before you dig into it, the better. (Up to three hours.)

Enjoy!

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I wish you well.

Sandy

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Gluten-free Pumpkin Cake with Cream Cheese Recipe

by Sandy Kirby Quandt

Here is a delicious gluten-free pumpkin cake recipe with cream cheese added to make it extra moist, just in time for autumn baking.

  • 6 tablespoons unsalted butter, melted and cooled
  • 1 3/4 cups granulated sugar, divided
  • 3 large eggs, divided
  • 1 cup canned pumpkin
  • 1 3/4 cups Gluten-free Bisquick (If you can’t find Gluten-free Bisquick, and use another gluten-free flour instead, add 1/2 teaspoon baking soda)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 8 ounces cream cheese, at room temperature

Preheat oven to 350 degrees F. Grease and flour 13X9 inch baking dish. You can use rice flour, or the Gluten-free Bisquick to dust the pan.

In a large mixing bowl, on low speed, mix the butter and 1 1/2 cups sugar until smooth. Add 2 eggs, pumpkin and 1/3 cup water until well blended.

In another bowl whisk together flour, salt, cinnamon, baking powder, and nutmeg. Fold into the butter mixture on low speed until no streaks of flour remain. Spread batter evenly in the prepared baking dish.

Beat cream cheese, remaining egg, and remaining 1/4 cup sugar on medium speed until smooth.

Drop cream cheese mixture in evenly spaced 1 tablespoon dollops over the batter. Use a butter knife to swirl the batter, gently folding some of the cream cheese mixture under the pumpkin batter.

Bake until the center springs back when touched. About 30 minutes.

Enjoy!

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I wish you well.

Sandy

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