Gluten-Free Ice Cream Cake

Makes 12 –14 servings

Ingredients

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)

Directions

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.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/desserts-sweets/gluten-free-ice-cream-cake/