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 cup sweet rice flour
1/4 cup potato flour
1/4 cup tapioca starch
1/2 tsp xantham gum
1/2 tsp baking powder
3/4 tsp baking soda
6 tbsp room temperature butter
1 cup sugar
1/4 cup and 2 tbsp cocoa
1 tsp gluten free vanilla
1 egg
1 egg yolk
1/2 cup and 2 tbsp water
2 tbsp milk
1 quart vanilla 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.