Update: Want a raw, vegan version? Check out my Better Than Dairy Queen “Ice Cream” Cake – Take Two.
My husband’s birthday lands smack dab in the middle of the hot & humid Wisconsin summer. Not a good time to bake a cake. Fortunately, what he wants, what he’s always wanted, isn’t actually a cake. It’s an ice cream cake. Up until this year, that meant a quick trip to the local Dairy Queen for a vanilla fudge crunch million calorie, artificially-flavored, but oh so yummy concoction. Not this year. Now that I’m gluten-free and dairy-free, it hardly seemed like a good idea to go the DQ route. But, it was still too darn hot to bake. What’s a girl to do? Get creative with a few pre-made ingredients and a whole lotta love. And, voila! It’s the Better Than Dairy Queen “Ice Cream” Cake.
Better Than Dairy Queen “Ice Cream” Cake
1 pint So Delicious Chocolate Chip Cookie Dough frozen dessert, softened
1 pint So Delicious Vanilla Bean frozen dessert, softened
1 Nana’s No-Gluten Chocolate Cookie (crumbled)
1/4-1/2 cup Ah!Laska Organic Chocolate Syrup
1 handful gluten-free & dairy-free mini chocolate chips
In a small springform pan or gelatin mold, layer 1 pint of frozen dessert, the crumbled cookie and the chocolate syrup. Top with the second pint of chocolate syrup. Freeze solid. Unmold from the pan. (If using a gelatin mold, you may need to submerge the pan in warm water briefly to get it to release.) Top with chocolate chips and return to freezer until ready to serve.
While this recipe might be a wee bit more than sightly indulgent, it does have some redeeming qualities. I mean – it’s gluten and dairy free, right? And, really, there’s not nearly as much refined sugar as there is in the DQ version. And, it’s using healthy coconut milk! So, I’m still linking this as my submission to the Amy’s Simply Sugar and Gluten-Free Slightly Indulgent Tuesdays. And, since it’s definitely gluten-free, I’m also linking it to Gluten Free Homemaker’s Gluten-Free Wednesdays carnival.