For the cake mix, I used a Betty Crocker Gluten Free Chocolate Cake Mix. You could use ANY Gluten Free brand and any cake flavor! Because I was using vanilla ice cream I wanted to go with chocolate for the cake, but it is all up to your preference.
Once you have all the supplies and have double checked you are using allergy free ingredients, then you're ready to start!
Ingredients:
1. Cake Mix {and necessary ingredients to bake the mix}
2. Dairy free ice cream {3-4 quarts}
3. Plastic Wrap
4. Cool Whip, Chocolate Chips, Sprinkles for the topping
Directions:
Cake
Make the cake according to the directions on the box. I used 1 round cake pan to make this cake. You could do multiple layers with multiple flavors. I was going for simplicity for my first ice cream cake. When the cake is finished, allow it to cool a few minutes, run a knife around the edge and pop it onto a cooling rack. Allow it to cool fully. Once it has cooled completely, wrap it in several layers of plastic wrap. Place it in the freeze for 2-3 hours.
Ice Cream
As your cake is baking, you can start on the ice cream layer! In the same shape pan as your cake mix {I used two round cake pans, same size, same shape} place two layers of plastic wrap overlapping on the bottom so the ice cream won't stick to the pan. Allow your ice cream to soften for a few minutes and then start scooping it into the cake pan. Take your time on spreading out your ice cream as you want it to fill up the entire pan. I shook the pan and kept tapping it on the counter to make sure it was reaching all the way to the edges of the pan. I used a mini spatula at first, but found a large metal spoon was the easiest to smooth out the ice cream. Bottom line: use whatever is easiest for you! Once you are happy with the thickness of the ice cream, place one layer of plastic wrap on top and place it in the freezer to re-harden. This should take about 3 hours.
Putting it Together
About an hour or two before you are ready to serve your cake you should start to put it all together. Once your cake and the ice cream layer are hardened, take them both out of the freezer. Unwrap the cake and place it on a plate large enough. It needs to go back in the freezer so if you are using a cake stand, make sure it fits in your freezer! Place the chocolate layer on the bottom on the plate. Next, take off the top layer of plastic wrap off of your ice cream cake. Pull the plastic wrap from underneath your layer of ice cream and it should pop right out. Place it on top of your chocolate cake! Allow it to melt a little {as you are working on it, don't worry, it will hold it's shape once you put it back in the freezer} and you can use the cool whip as a frosting and decorate with sprinkles, icing, allergy free chocolate chips, etc! Have fun with it!
