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
- 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
-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
homemade amaretto crust, chocolate fudge decoration
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!
- 3 boxes GF graham crackers
- 1/2 stick melted butter
-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
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