Gluten-Free Chocolate Raspberry Ice Cream Cake

A chocolate layer cake with ice cream and raspberries between the two layers

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.

Chocolate ganache sliding over the edges of an ice cream cake
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Slab Pavlova with Roasted Cherries, Berries, and Earl Grey Whipped Cream

Pavlova topped with whipped cream, roasted cherries, and blueberries

Kitra: This post comes to you from the great state of Oregon (est. 1859) and also from the past. More specifically, the Fourth of July.

Jordan: We were visiting our dad in our hometown and wanted something that was gluten-free for him but was also festive, because when you have a cake blog you’re not allowed to let Independence Day pass without doing something red-and-blue. It’s a rule.

We’ve been looking at pavlovas for a while, because Jordan found a technicality that says they count as cake.

It’s not a technicality, it’s Wikipedia! The title of the article is Pavlova (cake). It counts..

And since my favorite dessert is an Eaton mess, which is basically the same thing (albeit less pretty and with wildly different ingredient ratios) I’m an easy sell.

Pavlova, if you’re not familiar with it, is essentially a giant meringue, generally topped with fruit and whipped cream. You can make it in elegant shapes, or you can just go rustic and free-form it.

And when I saw Erin McDowell had a recipe for a slablova, it was so fun to pronounce that we had to go with it.

It’s like slab pie, only instead of rolling out pie crust you’re just throwing a bunch of egg whites and sugar together and forgetting about them in the oven.

Everyone loves a slab pie.

We were also making a roasted cherry sorbet (which we also recommend, so we doubled the cherries and used those as a topping along with blueberries. We also added an Earl Grey whipped cream, because Kitra will never pass up a chance to add tea to something.

And I have no regrets about it. It brings another flavor to the dish, and allows you to cut the sweetness of the Pavlova.

I did find the pavlova itself to be a bit on the sweet side, but I also topped my portion with weird store-bought almond whipped cream. (Don’t ask.) If you’re going with a store-bought whipped cream, first of all don’t do that, but second of all, you’ll want to make sure you use some unsweetened fruit to keep it from being overwhelmingly sweet.

But really, don’t do that. Even an infused whipped cream is so, so easy.

Overall, a nice change of pace and a good dessert for a lazy summer evening in the backyard.

Pavlova topped with whipped cream, roasted cherries, and blueberries
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Pecan Browned Butter Cake

Pecan browned butter cake, topped with whipped cream and strawberries and missing a slice

Jordan: Let’s start by saying that this cake was delicious.

Kitra: It tastes like pralines, and that wasn’t even the intent. It’s that lovely.

Think nutty, buttery, and lightly caramelly. We ate more than half the cake in one sitting.

Added bonus: no wheat! Which generally is… not a bonus. But it’s good here.

That said, we failed at one part of this cake. Or rather, I failed at it. (Kitra was just along for the ride.) The original cake included cornmeal, but in an attempt to make it kosher for Passover, we swapped that out. We also swapped out the small amount of all-purpose flour (which also makes it gluten-free)… Unfortunately, I remembered too late that rice flour, which we used, is still kitniyot, just like corn is.

It’s totally doable to make this work though if that’s your goal. Just don’t arbitrarily pick rice flour like we did.

It wasn’t arbitrary! It was recommended by the people in the comments as a gluten-free swap, and I already had it in my pantry. It was, however, not fully thought-out. Fun side story: I’ve also done this in the other direction. I once used a kosher for Passover recipe to make cookies for a gluten-free friend and realized as they were going in the oven that matzo meal is, you know, decidedly not gluten-free. Cookies were good though.

I enjoyed them.

I’ll also note that this cake is kosher for Passover if you eat kitniyot (corn, rice, legumes, etc.), which as far as I can tell is mostly a matter of how strong your feelings are about tradition, unless you’re Orthodox.

Jordan has done a lot of research and needs more outlets for it. I just like cake and know I should eat less wheat because it doesn’t always make me feel great but I’m in denial.

In my defense, there are a lot of topics I have done unnecessary research on but this is not one of them. It just comes from being the only non-Jew at my boyfriend’s mother’s Passover seders. Ask me about World War I facial surgery and then we’ll get into some unnecessary research.

We should end on something other than facial surgery. So: this cake is great and you should eat over half of it in 20ish minutes. No regrets.

Pecan browned butter cake topped with whipped cream and a pile of sliced strawberries Read More