gluten-free dessert. I knew it would be perfect for one of the many birthdays
in my family during the month of August. This was DELICIOUS!
Ice Cream Crunch Cake
(Serves 8-10)
Take a 8 or 9-inch springform pan.
(Mine is 8 or 8 1/2", depending on how you measure.)
Line it with foil.
Spray that with a little GF cooking spray.
Measure 4 cups of Gluten Free Rice Crispies into a large bowl.
In a smaller microwave-safe bowl, place
3/4 cup of GF chocolate chips, and
3/4 cup of creamy peanut butter.
Microwave 1 minute to 1 minute + 20 seconds.
Stir until chocolate melts and the mixture is smooth.
Add the chocolate-PB mixture to the cereal and carefully combine the two.
Press this cereal mixture onto the bottom and up the sides of your pan.
This is the tricky part.....it gets sticky. I used wet fingers.
Buttered fingers or fingers sprayed with above cooking spray may work well, too.
Place this into the freezer.
At the same time, remove from your freezer:
a half gallon container of the best ice cream you can find,
in a chocolate chip flavor.
(You won't need all of this for the cake,
but you will need extra for after your cake is gone.)
Wait 10 minutes. Clean your bowls while you are waiting.
Take the pan out of the freezer and fill the empty space with the ice cream,
using a sturdy spreading spatula.
I placed mine in by piling on thin slices and then spreading them together.
Take 2 Tbs of cocoa powder.
Place this into a small strainer with a fine mesh bottom.
Holding the strainer over the cake, tap it with a spoon.
By moving the strainer around as you do this,
you can create a nice cocoa powder topping to the cake.
Cover the cake with plastic wrap.
Place in freezer for 4 hours.
Remove cake from freezer about 10 min before serving.
Remove from springform pan and wrappings.
Place it nicely on a pretty plate.
Remove from springform pan and wrappings.
Place it nicely on a pretty plate.
Cut into slices!
