Gluten Free Chocolate Strawberry Ice Cream Cake
It seems people’s feelings about Valentine’s Day are often tied to certain factors; whether or not they are in a relationship, the length of the relationship, and in some cases, how they feel about the person they were last in a relationship with.
It also seems that no matter one’s opinions on the holiday created to celebrate love (and sell greeting cards) pretty much everyone agrees that there is nothing not to love about chocolate. And cake. And ice cream.
Much like true love, this gorgeous Gluten Free Chocolate Strawberry Ice Cream Cake fills your heart with joy. Unlike many relationships, it is dead simple to make and requires very little effort.
While one should never, ever shortchange one’s loved one, when it comes to making dessert I see no reason not to take a few shortcuts. That’s why I used a gluten free chocolate cake mix and store bought ice cream, then topped it off with homemade ganache.
Recipe notes: The chocolate cake mix I used is Kinnikinnick, which is dairy free. You can use dairy free ice cream as well and if strawberry is not your thing, by all means use what ever flavor your heart desires. To make dairy free ganache, simply use dairy free chocolate chips and full fat coconut milk (from a can) in place of the heavy cream. Make this cake the day before you plan to serve it and keep it in the freezer. It is easier to cut into pieces when solidly frozen, but then let it sit for about 5 minutes before serving to make it easier to eat.
I hope you are spending this Valentine’s Day with someone you love – even if that someone is yourself.
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup water
- 1 box gluten free chocolate cake mix
- 1 pint strawberry ice cream gelato, or dairy free ice cream
- ¾ cup semisweet chocolate chips
- ½ cup heavy cream
Preheat oven to 350 degrees. Grease a 9-inch spring form pan.
In a mixing bowl, combine the eggs, vegetable oil, and water and beat for 2 minutes. Add the cake mix and beat until well combined. Pour the batter into the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched. Let cool completely. Remove the cake from the pan and slice it in half horizontally. Clean the pan and place one half of the cake back in the pan.
Remove the ice cream from the freezer and let soften for 5 minutes or until it can be spread easily but is not melted. Put the ice cream on top of the cake layer in the pan and top with the other half of the cake. Return to the freezer for at least 2 hours or until the ice cream has frozen solidly again.
Place the chocolate chips in a heat-proof bowl. Pour the cream into a small saucepan and bring just to a boil. Pour the cream over the chocolate and let sit for 5 minutes. Whisk until the chocolate is smooth and glossy. Let cool for a few minutes.
Remove the cake from the pan and place it on a wire rack placed over a baking sheet. Pour the ganache on top of the cake and, with an off set spatula, spread it evenly over the top, letting some of the chocolate drip down the sides. Return the cake to the freezer until serving time.
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