What do you do when you have a birthday lunch or dinner to go to, and one of the people going has Celiac Disease and can’t have regular cake, but it’s 100 degrees F out and the thought of turning on the oven to bake a gluten-free cake makes you want to cry?
You make an ice cream cake.
Make an ice cream cake? Why not just buy an ice cream cake, you ask.
Well, let me explain it to you this way. I come from an Italian family. My father loves telling stories about how when he was a boy, he would go up into the mountains in his hometown in Italy and pick fresh chestnuts and eat them until he got sick, and how he remembers the cheeses and curing meats hanging in the kitchen of his family home. I have a mother whose idea of a simple meal consists of a minimum of six different dishes—for the second course, mind you—and for whom a “quick” sauce means opening up a jar of home-canned tomatoes. So, you see, buying a Shop Rite ice cream cake won’t do. Even Cookie Puss wouldn’t be able to charm his way onto my parents’ table.
Anyway, back to the cake. I drew the line at making the ice cream from scratch, so I went out and bought three different flavors: white chocolate raspberry truffle, coffee caramel, and pineapple coconut.
I also bought gluten-free cookies, which I crushed to put in between the layers. Each flavor of ice cream was different layer, with the cookies in between.
The end result was a very attractive and definitely delicious dessert that was simple to make and let the house stay unbaked in the middle of summer. Huge plus. Continue reading