The Making of a Gluten & Grain Free Organic Ice Cream Cake

icecream1 icecream2 icecream3 icecream4 icecream5 icecream6LCO Signature Ice Cream Cake
A few weeks ago I made an organic gluten-free cake for my dear friend’s birthday.  She is a really special gal and has been through a lot this past year so I wanted to make her a treat that would show her how much she is loved.
After I made the cake and people enjoyed it, we had left overs for over two weeks.  My husband was happy and so were the kids.

Above are a few pictures and below a step by step description of how I made the cake.  Hope you enjoy!

Ingredients and Tools:
*all ingredients used were organic
** I used raw cream from pastured cows.
Coconut shreds
Unsweetened chocolate chips or similar chocolate candies
Raw cream
Chia seeds
Ground almonds
Nutmeg
Pure vanilla extract
Coconut nectar (powdered)
Coconut butter or similar
Vitamix blender or similar
Baking spatulas
Ice cream mold
Natural wax paper

Once my ingredients were ready, I placed some coconut shreds and ground almonds in my cake mold

Then I added in a few organic chocolate candies similar to M&M’s.

To my Vitamix I added in 1 3/4 cups of raw cream, 2 tsp of Organic chia seeds, a pinch of organic nutmeg, and some coconut shreds.

Now I am just about ready to blend. The last thing I added was a tsp of organic vanilla extract and 4 tablespoons of organic coconut nectar.

Next I blended on high for about 45 seconds until the texture was perfect.
If you are using a regular blender, you will have to blend for a few seconds then spoon
down the mixture a few times to make sure all the ingredients are blended well.

Once all was blended I started to scoop in the ice cream into the mold until half of the mold was full.
After this then cover the top of your mold with wax paper and place in the freezer.
While my happy mold was resting nicely in my freezer I set out to bake about 2 dozen gluten-free cookies.
You don’t have to use grain free ingredients if you don’t want to.  Sprouted grain flours make awesome cookies too!
This cake was made using all gluten and grain free ingredients due to our oldest having Celiac Disease.

Once cookies were ready my daughter and I started crumbling them into small pieces
to make the center layer of our ice cream cake.

In a glass pan we added in a teaspoon of organic coconut butter and our crumbled cookies.
With the heat on medium low, we stirred for about 3 minutes until a thick texture formed
and no chucks of cookies remained.

We took our mold out of the freezer and spread our yummy mixture evenly then covered the top
of the mold again with wax paper and placed back in the freezer.

Now for the second round of ice cream.  This time we used the same blend described above
except we added in 5 chocolate chip cookies and a handful of organic chocolate candies.
Blended for about 50 seconds and our new batch was ready for spreading into our mold.
We repeated the step with the cookies and butter and placed in the freezer for about 35 hours.

When we were ready to serve, I unpeeled the mold and topped off the cake with some organic whipped cream
and a few organic chocolate candies.  Then I set the cake out on our counter for about 2 hours to soften a bit before slicing.

Hope you enjoy this recipe!
Blessings,
LCO

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