Gluten-Free Ice Cream Cake
Makes 12 –14 servings
- 3 packs Pillsbury Gluten Free Ready to Eat Muffins, chocolate chip (12 muffins total)
- 1.5 qt. (or half gallon) gluten-free ice cream
- 1 lb (16 oz) gluten-free whipped topping (thawed in refrigerator)
- Mini chocolate chips or sprinkles, gluten free (optional, for decorating)
Take ice cream out of freezer to thaw for 5-10 minutes (until softened but not runny).
While ice cream is thawing, crumble 12 Pillsbury Gluten Free Muffins in large bowl. Mix 1 cup defrosted whipped topping into the muffins with fork until well blended.
Line the bottom and sides of an 8-or 10-inch spring form* pan with plastic wrap and lightly press muffin mixture evenly into the pan, pressing mixture into sides to create a level edge.
When ice cream is softened, scoop entire container into the pan. Spread evenly with a spatula or back of a large spoon, making a level outside edge.
Spread remaining whipped topping evenly over ice cream layer. Decorate with chocolate chips or sprinkles (optional).
Cover and freeze at least 5 hours, or overnight.
Remove from springform pan, peel away the plastic wrap, and place on serving plate.
*If you don’t have a springform pan, you can make the recipe in a square baking dish.
Recipe courtesy Uncle Wally’s.
Nutrition Analysis: 370 cal, 18 g fat, 50 mg chol, 210 mg sodium, 45 g carbs, 0 g fiber, 20 g sugar, 5 g protein.
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