Best 2 Gluten Free Chocolate Chip Ice Box Cake Recipes
Indulge in the delectable Gluten-Free Chocolate Chip Ice Box Cake, a symphony of flavors and textures that will tantalize your taste buds. This no-bake dessert is a delightful treat for any occasion, whether it's a summer gathering, a potluck, or a simple indulgence at home. With its layers of rich chocolate ganache, crisp gluten-free cookies, and fluffy whipped cream, this cake is a true crowd-pleaser. The recipe includes variations for a classic version with semisweet chocolate chips, a decadent dark chocolate option for intense flavor, and a white chocolate rendition for a creamy, milky taste. Each variation offers a unique taste experience, catering to different preferences. Get ready to embark on a culinary journey with this irresistible Gluten-Free Chocolate Chip Ice Box Cake.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE CHOCOLATE CHIP ICE BOX CAKE
Treat your family to a classic ice box cake made with Betty Crocker® Gluten Free cookie mix and a mascarpone cheese-cocoa filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 13h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
- Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
- To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.
- To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.
Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 25 g, TransFat 1/2 g
GLUTEN-FREE CHOCOLATE CHIP ICE CREAM DESSERT
Make this tasty and easy version for the gluten-free friends in your life!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
- Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13x9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
- Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
- Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
- To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.
Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g
Tips:
- Use a good quality gluten-free flour blend. This will ensure that your cake turns out light and fluffy.
- Chill the dough before baking. This will help the cake to hold its shape and prevent it from spreading too much.
- Don't overmix the dough. Overmixing can make the cake tough.
- Be patient. This cake needs to chill for at least 4 hours, or overnight, before it's ready to eat.
Conclusion:
This gluten-free chocolate chip ice box cake is a delicious and easy-to-make dessert that's perfect for any occasion. It's made with simple ingredients and can be customized to your liking. Whether you're a gluten-free baker or just looking for a new dessert to try, this cake is sure to please everyone.
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