Name: Easy Gluten Free Ice Cream Cake—No Machine Required!
Prep time: 15 min
Cook time: 10 min
Yield: Makes 1 9 by 5-inch loaf cake

Easy Gluten Free Ice Cream Cake—No Machine Required!

Gluten free ice cream cake made with a simple vanilla semifreddo. It only takes 4 ingredients, and there’s no ice cream machine required!

I’ve got gluten free ice cream fever. It’s summertime, baby. And it’s steamy hot! We gotta beat the heat, or it’s gonna beat us. This ice cream cake is made from a vanilla semifreddo, which means what you think it means. That it freezes semi-solid. You know what that means? Smooth, creamy ice cream cake, in whatever shape you like. And since we control the sugar, it only has 1/2 cup in the whole recipe.

You know what that means? Smooth, creamy ice cream cake, in whatever shape you like. And since we control the sugar, it only has 1/2 cup in the whole recipe.

This ice cream cake is made from a vanilla semifreddo, which means what you think it means. That it freezes semi-solid. You know what that means? Smooth, creamy ice cream cake, in whatever shape you like. And since we control the sugar, it only has 1/2 cup in the whole recipe.

This is not to suggest that I do not adore the easy gluten free vanilla ice cream we made. Or the gluten free chocolate mousse ice cream (all without a machine). I do. Adore them. But this one is just, well, lower in sugar so it’s less sweet but still totally decadent.

And making it is as easy as 1-2-3-4. The egg yolk and sugar mixture is cooked gently over a double boiler until it becomes pale and thicker, and then beaten until it doubles in volume. Whipped cream is whisked in, and then

Whipped cream is whisked in, and then whole big beautiful mixture is poured into a loaf pan (lined with plastic wrap, so you can lift it right out).

This ice cream cake has all sorts of possibilities (and flavor combos coming your way). Carvel has nothin’ on us. Stay cool, friends!

Prep time: 15 minutes Cook time: >10 minutes Yield: Makes 1 9 by 5-inch loaf cake

Ingredients

4 egg yolks

1/2 cup (100 g) sugar

2 teaspoons pure vanilla extract

14 ounces heavy whipping cream, chilled

Directions

Line a 9 by 5-inch loaf pan with plastic wrap, making sure the plastic wrap overhangs all sides of the pan. Set the pan aside.
Place the yolks and sugar in a small, heat-safe bowl over a pan of simmering water, making sure the water does not touch the pan. Whisk together well. The mixture will be dark yellow and somewhat thick. Whisk constantly for about 4 minutes. The mixture will first thin as the sugar melts, and then will become pale yellow and thicken. Continue to cook until the whisk leaves a visible trail in the mixture. Remove the bowl from the heat, add the vanilla and, with a handheld mixer, beat until the mixture is doubled in volume and thickened. Set the bowl aside to cool briefly.
In a large bowl, with a handheld mixer beat the heavy whipping cream until soft peaks form. Add the cooled egg and sugar mixture, and whisk with a separate handheld whisk until well-combined. The mixture will lose some of its volume, but it shouldn’t lose much.
Pour the mixture into the prepared pan and smooth the top. Cover with plastic wrap and place in the freezer until firm (about 6 hours). It is a semifreddo, which means that it will not freeze solid. Before serving, remove the top plastic wrap and lift up on the overhung plastic to remove the ice cream from the pan. Slice and serve frozen.

Love,
Nicole

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BiteMeMore
July 12, 2013 at 9:09 AM
Now way! Gluten-free Ice Cream cake?! Love this recipe… I honestly didn’t think this was possible and now am so inspired to try it. Thanks so much for this must-try summer treat :)
Julia
July 10, 2013 at 2:07 PM
Sigh….now I have to make the crushed cookie center…layer…top with whipped cream frosting and possibly find a good shaped pan to make it fancy….I’m gonna weigh 400lbs if you keep this up lady!!!!! But I’ll be smiling and full of GF Goodness! I have both your books & pre-ordered the 3rd. My family bows to your greatness!
Brianna Hobbs
July 10, 2013 at 11:12 AM
I’ve always wanted to try making semifreddo. Thanks for the recipe!
Jennifer Sasse
July 10, 2013 at 9:52 AM
OMG – every day it just gets better and better. Love this recipe. Thank you, thank you for sharing it with us! :)
Mish
July 10, 2013 at 1:50 PM
I had no idea this could be done!!! Unfortunately, I am also lactose intolerant, but I will be trying this with coconut cream rather than whipping cream… I’ll let you know how it goes. Fingers crossed :) If it doesn’t work at least my family will be able to eat the original version. Looks so great!
Jennica
July 10, 2013 at 9:35 AM
I see an actual ice cream cake in my future! Haven’t been able to eat on in years, so this is exciting stuff!
SisterMable
July 10, 2013 at 8:57 AM
I love you <3

Easy Gluten Free Ice Cream Cake—No Machine Required!

Ingredients

Directions

Gluten-Free on a Shoestring [Second Edition]: