Servings: 8 pieces
Calories: 300kcal
Cost: $15
Equipment
- Mixing Bowls
- Spatula
- Springform Pan
- Plastic Wrap
- Freezer
Ingredients
- 1 cup gluten-free graham cracker crumbs or crushed cookies
- 6 tablespoons unsalted butter melted, use vegan butter for a dairy-free option
- 2 pints premium gluten-free ice cream your choice of flavors
- 1/2 cup gluten-free hot fudge sauce
- 1 cup whipped cream store-bought or homemade
- q.s. sprinkles or chocolate shavings for garnish
Instructions
- Mix the gluten-free graham cracker crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan and pop it in the freezer.
- Let your ice cream soften slightly and scoop half onto the chilled crust, smoothing it with a spatula.
- Drizzle some hot fudge sauce over the first layer.
- Repeat with the second flavor of ice cream, layering it on top of the fudge.
- Cover the cake with plastic wrap and freeze for at least 4 hours or overnight.
- Once firm, remove from the pan and add a dollop of whipped cream on top.
- Garnish with sprinkles or chocolate shavings before slicing.
Notes
This cake is customizable! Try different ice cream flavors or add layers of fresh fruit.
Use coconut oil instead of butter for a dairy-free crust, and improve the flavor with a sprinkle of sea salt in the hot fudge.
Store leftovers in the freezer with parchment paper between slices for easy grabbing. This cake lasts up to two weeks, but it's unlikely to last that long!
Nutrition
Calories: 300kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Calcium: 60mg | Iron: 1mg
Tried this recipe?Let us know how it was!