summer you’ve got to try a delicious, gluten-free ice cream
cake. In this month’s on-line cooking class we will prepare
a delicious Blueberry Ice Cream Cake. This cake is not only
delicious but has enough style to complete an elegant summer
|Techniques & Tips You Will
Learn in this Class
- Making the Ice Cream
- Making the Cake
- Assembling the Cake
- Frosting the Cake
- Finishing the Cake
- (2) 9-inch non-stick cake pans
- Ice cream maker
- Cake spatula
- Electric Stand Mixer
This cake is not difficult to make. It
just takes a little time to freeze the layers and assemble.
You will be amazed at how easily it comes together and how
beautiful, and not to mention delicious, the results are.
Making the Ice Cream
If you do not have an ice cream maker or
want to speed up the process you can substitute store-bought
gluten-free ice cream. However, if you do have an ice cream
maker, I encourage you to make this absolutely divine blueberry
- 1-1/2 cups fresh blueberries, stemmed
- 6 ounces cream cheese, cut into pieces
- 3/4 cup sugar
- 1/3 cup corn syrup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup cream
- Juice of 1 lemon
- 2 teaspoons vanilla extract
the blueberries, cream cheese, corn syrup and sour cream in
the bowl of an electric mixer. Mix on low speed for about
30 seconds to combine. Increase the speed to medium-high
and continue to beat for about 2 minutes. Scrape down the
sides of the bowl and continue to beat for another 2-3 minutes
or until the mixture is very smooth. Reduce the speed to
medium-low and slowly add the milk, cream, lemon juice and
vanilla extract. Mix until thoroughly combined. Pour the
mixture into an ice cream maker and follow the manufacturer’s
directions. Transfer the ice cream to an air tight container
and freeze for about 1 hour. While the ice cream is freezing
make the cake.
Making the Cake
This cake turns out very delicate but still
remains relatively easy to work with.
Chocolate Chip Cake
- 1 stick (8 tablespoons) unsalted butter,
cut into pieces
- 1 cup gf flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1 large egg white
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 ounce gf bittersweet chocolate**,
*We used The Gluten-Free Pantry’s Country
French Bread mix flour for the gluten-free flour in this recipe.
To purchase this product please click the following link:
**We used Scharffen Berger’s bittersweet
chocolate for the gf bittersweet chocolate in this recipe.
This chocolate is not only absolutely divine but is also gluten-free
and casein free. To order this chocolate please visit Scharffen
Berger at http://www.scharffenberger.com/.
the oven to 350°F. Grease (2) 9-inch round cake pans with
butter. Line the bottoms of the pans with parchment paper,
then lightly coat the parchment with butter. Set aside.
the gf flour, baking soda, baking powder and salt in a medium
bowl. Set aside.
Place the sugar
and butter in the bowl of an electric mixer and beat on low
speed for about 1 minute. Increase the speed to medium and
continue to beat for 2 minutes. Scrape down the sides of
the bowl and continue to beat for another 2 minutes until
the butter mixture is very soft. Scrape down the sides of
the bowl again.
Add the eggs
and egg white, one at a time, beating well after each addition.
Scrape down the sides of the bowl. Reduce the speed to low
and gradually add the dry ingredients. Beat for about 30
seconds or until the dry ingredients are completely incorporated.
add the buttermilk; mix on low speed for 30 seconds. Add
the sour cream and vanilla to the batter and continue to beat
for 30 seconds or until incorporated. Remove the bowl from
the mixer and stir in the chocolate. Pour the batter into
the prepared pans. Smooth the tops with a spatula. Bake
the cakes in the middle of the oven for 18-20 minutes or until
a toothpick inserted into the center of the cakes comes out
the cakes from the oven and let cool in the pans for 15 minutes.
Invert the cake layers onto 2 separate cake plates. Carefully
peel away the parchment paper from the, now tops, of the cakes.
Refrigerate the cake layers for at least 30 minutes before
proceeding with the assembly of the cake.
Assembling the Cake
Assembling the cake is much easier than
you may think. The only difficult part is having the patience
to wait for it to freeze between the assembly
Remove the cake layers from the refrigerator
and the ice cream from the freezer. Stir the ice cream to
make sure it is of equal consistency. Turn over one of the
inverted cakes and place, crust side up, in a clean 9-inch
non-stick cake pan. Spoon 1/2 the ice cream on top of the
cake layer. Spread the ice cream evenly over the cake. Repeat
this procedure with the remaining ice cream and the other
cake layer. Cover the cakes with plastic wrap and freeze
for 8-10 hours or until the ice cream is solid to touch.
Remove the cakes from the freezer
and discard the plastic wrap. Using
a paring knife, run the blade around the edge of one of the
cakes to separate it from the pan. Invert the cake onto a
plate, then turn it over onto another cake plate so that the
ice cream layer is facing up. Invert the second cake layer,
again by running a knife around the edges of the pan to release
the cake, onto the 1st cake. The two ice cream
layers should be now on top of each other. Press down gently
so that the ice cream layers sort of seal together. Using
a cake spatula, smooth the sides of the cake. Return the
cake to the freezer while you prepare the frosting.
Making the frosting
The frosting is really nothing more than
flavored whipped cream.
Whipped Cream Frosting
- 2 cups cream
- 1/2 cup powdered sugar
- 1 Tablespoon vanilla
Place the cream and sugar in the bowl of
an electric mixer fitted with a wire whisk. Mix on low speed
to incorporate the sugar, then increase the speed to medium
high and continue to whisk for about 2 minutes or until stiff
peaks form. Add the vanilla extract and continue to whip
for about 10-15 seconds or until incorporated.
Remove the ice cream cake from the freezer.
Using a cake spatula, spread the whipped cream frosting over
the sides and top of the cake. Place fresh blueberries around
the outer edges of the cake. Freeze for 1 hour before serving.
To serve, run the blade of a sharp knife
under hot water then wipe dry before slicing. Serve immediately.