Kitra: Sometimes, most of the time, it’s really unbearably hot in DC. And nothing is okay unless it’s made of ice cream.
Jordan: However, I didn’t grow up eating (so-called) ice cream cakes. You know, the kind that are just layers of ice cream and some crumbly bits and sub-standard frosting on top. I don’t know that I’d ever had one of those before a few years ago. If so, I’ve completely erased it from my memory.
I recall a period where we had a lot of Dairy Queen ice cream cakes in the freezer, but it seems like that may have been after Jordan went to college.
I don’t believe in cakeless ice cream cake. Kitra, meanwhile, just googled pictures of DQ cakes and whispered “Yeah, these guys” to herself. But because this is a cake blog and not an “ice cream shaped like cake” blog, we went with something that involved actual cake.
And since our dad was in town, we made it gluten-free. Which, may I add, is one of the true gifts of ice cream. The cake part is harder, but not that hard.
If you do gluten-free baking with any regularity, we highly recommend the America’s Test Kitchen How Can It Be Gluten-Free cookbook, which we purchased a while after our dad was diagnosed with celiac.
That cookbook was a lifesaver. WAFFLES THAT TASTE LIKE REGULAR WAFFLES Y’ALL. It had been a long time since we had eaten regular tasting desserts. And their cakes are so genuinely good that I made them regularly for events in high school.
A lot of the time we prefer gluten-free foods that taste like an improvement on their regular counterparts—we both own a copy of Alice Medrich’s Flavor Flours for this reason. However, if you want a gluten-free chocolate cake that tastes exactly like a regular chocolate cake, ATK is where it’s at. That’s what we did here.
Also, if you’re making an ice cream cake, you should use ice cream that you actually like. We used Tillamook, since they recently started distributing in DC and as an Oregonian I feel it is my responsibility to single-handedly uphold that market.
We’ve included directions here that will make your life easier, but I want to emphasize this up front: do not let this cake break you. It will be fine. I promise.
And whatever you do, don’t think “eh, this will be fine without a mold.” Put the ice cream in the damn pan and save yourself.
(Kitra might have had to leave the room for a bit while we were assembling.)
(It was so horrifying. Be better than us.)
I feel like we’ve done a terrible job of selling this so far, but it really is a delicious cake.
It’s also ice cream cake. It sells itself.
Go, make ice cream cake and make the best of the last terrible bit of summer.Read More