Mint Ice Cream Cake

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Gluten Free Mint Chocolate Ice Cream Cake

Yield: One 8-inch cake
Time: Several Hours



Ingredients:

  • 3/4 c. sugar
  • 1/3 c. oil
  • 1 egg
  • 1/4 c. sour cream
  • 4 tsp. vanilla
  • 1 c. flour*
  • 1/3 c.+1 tbsp. dark cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. boiled water
  • 6-8 c. mint chocolate chip ice cream
  • 1 jar fudge sauce
  • 1 c. heavy whipping cream
  • 3 tbsp. powder sugar
  • 1 tsp. vanilla
  • chopped Andes Mints
*I used Divided Sunset All Purpose Gluten Free Flour, but you can use regular flour.

Instructions:

  1. Preheat the oven to 350℉ and line an 8-inch springform pan with parchment paper. 
  2. In a large bowl whisk together the sugar, oil, egg, sour cream, and vanilla. 
  3. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sift the dry ingredients into the wet ingredients and mix until just combined. 
  4. Add in the boiled water while it's still hot and whisk in rapidly, batter should be fairly thin.
  5. Pour the batter into your prepared springform pan and bake in the oven for 18-25 minutes or until a toothpick can come out of the center of the cake clean. Cool for five minutes and then remove the cake from the springform pan and chill in the fridge.
  6. Once the cake is completely cool, carefully cut the cake into three layers. The layers don't have to be even, so don't worry if you mess them up a little. 
  7. Place the ring of your spring form pan on top of a cake stand or plate. You don't need the bottom, just the ring. Line the ring with parchment paper, wax paper, or cling film.
  8. Place one of the three cake layers into the lined ring. Scoop 3-4 cups of mint ice cream onto the cake layer and then place a second cake layer on top of the ice cream. Freeze for 20-30 minutes. 
  9. Take the cake out of the freezer and scoop an additional 3-4 cups of ice cream on top of the second layer. Top with the third cake layer and then cover the top of the cake with cling film and freeze overnight (or at least for four hours.)
  10. After the cake is finished freezing, remove the spring form pan ring and the cling film/parchment paper/wax paper.
  11. Warm up the fudge sauce in a microwave-safe bowl and then pour the sauce over the top of the cake allowing it to drip down the sides. Put it back in the freezer for 20-30 minutes.
  12. Make the whipped cream by beating together the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Take the cake out of the freezer and pipe on the whipping cream in your desired pattern. I used a large French star tip and piped dots across the top of the cake, pulling the nozzle back to produce peaks. Sprinkle with Andes Mints and freeze until you are ready to serve the cake. You might need to thaw the cake for a few minutes before cutting it.


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