I can’t believe how fast time flies. I finally finished my 18 credit semester and now that it is summer, I can finally blog again. I have cooked so many good foods recently like banana bread, meat loaf, Coke chicken and so many more that I am excited to blog about. I hope that from now on I can at least post weekly but I am personally shooting for twice a week. For Mother’s Day, I decided to make my mom a gluten-free ice cream cake. It took forever but in the end it was totally worth it!
For starters I make a cake from a gluten-free Betty Crocker Cake Mix. For those of you who don’t know this already, Betty Crocker recently came out with a gluten-free line of cake, cookie and brownie mixes. I am so grateful that they did because I was getting sick of making cake from scratch! I followed the directions on the box, making two round cakes the night before Mother’s Day. I let the cakes cool overnight on a rack to ensure that they would be cool when I put the ice cream in the middle of them.
The next morning, I placed one of the cake circles face-down on a plate. I then layered lime sherbet ice cream (my mom’s favorite) on top of the cake. When the ice cream started to melt, I put it and the cake into the freezer for 10 minutes before continuing. It is easiest to buy ice cream that is in a cardboard box because you can disassemble the box to cut even strips of ice cream. After I had layered the ice cream on the cake, I put the other cake on top and then put the entire cake into my freezer for two hours.
About fifteen minutes before the two hours was up I started making buttercream frosting from scratch. Here is my recipe:
1/2 cups solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon clear vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk
In a large bowl, cream shortening and butter together with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Make sure to scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear slightly dry. Add milk and beat at medium speed until light and fluffy. For best results keep bowl covered with a damp cloth until ready to use.
After making the frosting, I divided it into two bowls to add food coloring. I then pulled the cake out to frost. I think that frosting a frozen cake is easier than a normal one. I started by frosting the sides, after they were done I put the cake back into the freezer for 10 minutes. I then frosted the top, putting it back into the freezer for another 10 minutes before doing the yellow piping. After the entire cake was frosted I put it back into the freezer until it was time to eat it.
I had never made an ice cream cake before and I think that it was pretty easy, the only problem was the melted ice cream on my counter. This cake was a family favorite and I am sure it will be for you too!