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devil's food ice cream cake

Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

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Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

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Here’s what is up for grabs, One Winner Takes All:

Be sure to swing by all of today’s Ice Cream Week Participants:

 

a Rafflecopter giveaway

Happy Wednesday! I hope y’all have been enjoying Ice Cream Week so far. If you’ve been check out my recipes this week, you may have noticed that I’m on a bit of a chocolate kick this week. What can I say, when I think of ice cream one of the flavor profiles I immediately think of is chocolate. Here’s a simple yet delicious ice cream cake that should make any ice cream lover happy.



Active Prep Time: 15 minutes
Bake Time: 30 minutes
Inactive Prep Time: 3 hours

Ingredients:

















1/2 cupsweet rice flour
1/4 cuppotato flour
1/4 cuptapioca starch
1/2 tspxantham gum
1/2 tspbaking powder
3/4 tspbaking soda
6 tbsproom temperature butter
1 cupsugar
1/4 cup and 2 tbspcocoa
1 tspgluten free vanilla
1egg
1egg yolk
1/2 cup and 2 tbspwater
2 tbspmilk
1 quartvanilla ice cream

Instructions:


  1. Pre-heat the oven to 350F and butter an 8″ spring-form pan. In a small bowl, mix the flours, starch, gum, powder, and soda together.

  2. Whip the butter and sugar in a bowl. Once combined, beat the cocoa and vanilla in until well combined. Whip in the egg and the yolk.

  3. Put the water and the milk into a small saucepan. Heat over medium heat until it is about to boil. Whisk into the batter until well combined.

  4. Bake for 25 minutes, or until an inserted toothpick comes out clean. Let the cake cool completely.

  5. Top the cake with the ice cream, and use a warm metal spatula to create a smooth top to the ice cream cake. Freeze for 2 hours.

  6. When ready to serve, use a warm knife to slice the cake. Top with fresh whipped cream and pieces of cake or cookie.


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