gluten free ice cream cake and homemade amaretto cookies

ice cream cake---some people who hate regular cake only like ice cream cake because it doesn't have actual "cake" in it.  my ice-cream cake is a "cake" in name only.  there is actually a cookie crust, not a "cake" for the base.  all the cake haters get ready to like this "cake"!

 
there are several schools of thought on the ideal cookie crust base for ice-cream cake-- GF amaretto, GF oreo and GF graham cracker are my crusts of choice.   what eventually determines the crust is the type of ice-cream my audience is clamoring for.  below are what i have determined are the best combinations--if you don't like them---get creative on your own!
 
GF oreo crust ice-cream cake
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  •  9" springform cake pan with at least 3" high sides
  • 1 quart each of the following ice cream: mint chip, coffee, chocolate
  • 2 cups store bought GF hot fudge sauce
  • 2 packages Gf oreo cookies, 1/2 stick unsalted butter--melted
-put the spring form pan in the freezer for 30 minutes--take out just before forming cookie crust
-in a small pan melt the butter
-in a food processor, crush the oreos until small crumbs form
-in a large bowl toss the crumbs with the melted butter until crumbs form a shape when squeezed in your hand
-grab fist fulls of the oreo crumbs and start to shape along the sides and bottom of the spring form pan.  cookie crumbs mixed with melted butter should stick together to make a perfect crust.  layer as thick or thin as you like.  my kids like a thick crust, so i layer it on!
-place the newly crusted spring form back in the freezer for at least one hour.
-drizzle the bottom of the crust with hot fudge sauce, freeze again for 30 minutes.

-allow each quart of ice cream to sit at room temperature for about 10 minutes before scooping in to the crust.
-with a large spoon, dig out flattened large pieces of ice cream and 'smoosh' it into the bottom of the crusted pan.  flatten the layer of ice cream and smooth it as well as you are able before applying the next layer of ice-cream. each ice cream layer will be approximately 1 1/2" thick.

-continue with the next two flavors until you have reached the top of the spring form pan
-frost the top with hot fudge if desired or make decorations with your favorite candy or GF cookies!


GF oreo ice cream cake--
mint chip, homemade cookies n' cream & coffee peanut butter cup
 
 

GF amaretto cookie crust, chocolate fudge, homemade sugar pastels  decoration

 
homemade amaretto crust, chocolate fudge decoration
 
 

amaretto cookies for crust

 
makes 5 dozen 1 1/2 " cookies--enough for a 9" spring form pan
 
  • 4 cups almond flour (slivered almonds--ground in a food processor into fine grain)
  • 2 cups granulated white sugar
  • 4 large egg whites
  • 1 teaspoon pure almond extract
-preheat the oven to 300 convection
-in food processor mix the almond flour (or slivered almonds) with the granulated sugar until very fine.
in the bowl of an electric mixer--beat the egg whites until stiff peaks form--add almond extract.
-gently fold the almond/sugar mixture into the beaten egg whites.  the mixture will make a thick paste.
-drop the mixture into rounded teaspoon full sizes onto  parchment lined cookie sheets.
-allow the cookie mounds to sit at room temperature for 2 hours.
-bake the cookies until golden and the cookies are firm--actually they should be almost like rocks!
 
-allow the amaretti to cool and transfer in a food processor to pulverize for the cookie crust.
 
-when all the cookies have been crushed--add 1/2 stick melted butter--toss through with the amaretti crumbs and begin forming the amaretto crust in your pre frozen spring form pan.
 
 
graham cracker crust
 
this crust works well with home made rocky road, coffee-toffee or plain chocolate ice cream.  i also use graham cracker crust to make homemade chocolate pudding pies!  the two brands of GF graham crackers we like the best are kinnikinnick S'morables or Josef's gluten free.  both are amazing and indistinguishable from their wheat filled counterpart!  they have been taste tasted and approved by some very discerning kids--and adults!
-in a food processor--pulverize the graham crackers to make fine crumbs
-toss the crumbs with the melted butter
-form the graham cracker crust in the pre frozen spring form pan
 
 
 
 
 
 
 
 
 

3 Responses to gluten free ice cream cake and homemade amaretto cookies

  1. jenn p. says:

    this post is just in time for my birthday in two weeks! i have not yet had a gluten free birthday cake (though i used betty crocker's gf mix for a friends birthday in february) and i have only ever had one ice cream cake before. many thanks for this wonderful post! what brand of gf oreos do you get and where? i have only had one kind and they were too dense. i have not yet had gf graham crackers but i have loved almost everything by kinnikinnick. i've made a key lime pie using mi-del animal crackers for the crust. my family has a christmas tradition of an oreo crusted cream cheese/whipped cream/chocolate filled pie that i have not been able to eat in years. also, do you make your own ice cream? i hope to get an ice cream maker soon, because i know the stuff i buy at the store is not up to my gf standards. sigh, now i am salivating…

  2. gluten free mama says:

    hi jenn–

    i buy gluten free oreos from either kinnikinnick or glutino–both are amazing!

    also, kinnikinnick makes great graham crackers.

    for ice cream, i do not make my own–yet! my kids love baskin robbins, haagen daaz and even edys is good for a cake!

    i have a great chocolate cake recipe (gluten free of course) it is in this blog—you should make it for your birthday—it is very versatile! happy birthday!

  3. Katie says:

    French Meadow Bakery is having a Gluten-free recipe contest And I thought you and your readers might be interested! The winner gets French Meadow Gluten-free products for year, plus a gift card!

    link to frenchmeadow.com

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