This 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 dinner.

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 ice cream.

Blueberry Ice Cream

Ingredients:

• 1-1/2 cups fresh blueberries, stemmed and rinsed
• 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

Place 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

Ingredients:

• 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**, coarsely grated     

*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:  http://www.glutenfree.com/glu/showdetl.cfm?&DID=7&Product_ID=173&CATID=1&Affiliate_ID=33. 

**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/.

Directions:

Preheat 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.

Combine 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.

Gradually 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 clean.

Remove 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 steps!

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 1^st 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

Ingredients:

• 2 cups cream
• 1/2 cup powdered sugar
• 1 Tablespoon vanilla

Directions:

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.

Finishing the Cake

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.

- Glutenfreeda