(almost Paleo) gluten-free Ice cream cake construction

For my husband’s birthday last month I decided to make him an almost-Paleo ice cream cake.  This is easily made fully paleo (by which I mean no refined sugar, no flour, no dairy).  I’d never made an ice cream cake before- I think next time I’ll go more classic and just do a cookie crust with ice cream on it and frosting, instead of an actual cake which is then frozen.

I’ve been sorta blah lately, but I’m doing o-ca(k)e

For the record, two years ago when I did this for his birthday I made this incredible paleo birthday cake with coffee in it.  Fun fact: I had to fly it down to Austin (where he lived) for the party, and went through TSA with a tupperware of definitely-liquid-ish way-more-than-three-ounces homemade coconut frosting nestled into the cake caddy I’d bought for the occasion.  When they asked what it was, I said “frosting for this surprise birthday cake!”  I think I looked super cute that day AND I had a cake as my personal item (+backpack for carry-on) so they let me through.

Anyway, this year was more low key cake-wise.  Also I somehow didn’t have cocoa in my house so I cheated and used some fancy-pants hot chocolate mix we had instead, and cut down on sugar.  You are most definitely not supposed to do this, per the internet and baking mavens, but whatever.  I live on the wild side.

I think the pregnancy is driving me a little COCOa. In fact, I’m sure it is because the word I’m looking for is “loco,” right?

This cake is super easy to put together.  Whisk together the eggs, maple syrup, and vanilla.  Recipe calls for agave, I’m also pretty sure you could use sugar if you aren’t picky.  I cut down on my syrup because of the sugar in the hot cocoa mix.

They should warn you that the hormones maple you in all different directions at once.

Then add the almond flour and sprinkle with salt, baking soda, and cocoa.  If you aren’t lazy you could mix the dry ingredients separately, but why do that?  Because it’s more uniform and better generally and what’s the problem with making one more bowl dirty, Yen?

Anyways.  Mix until mixed.  I thought this batter looked a little suspect and reviews said that it was a bit dry, so I pulled a Hershey’s and added 3/4 cup of boiling water to moisten the cake up.  Totally works.  Butter and flour a springform pan (this part is important if you want to make an ice cream cake!!!) and toss your batter in.

Everyone dislikes taxes, but what about the paper that we use? Are any of those sheets like one day, I want to be used for taxes? I’m an aspiring form? (springform pan…)

Bake until done, about half an hour.  Then let cool completely.

While the cake is cooling, take out your dairy free homemade possibly paleo avocado coconut chocolate chip ice cream (or any flavor of ice cream) and let it soften.  Once it’s soft (maybe half an hour depending on your freezer), spread it as evenly as you can on your cake.

This recipe is far, far from canon. How could we imbue it with an air of dignity/conservativism? Just Pat it more and it’ll Bu-canon. (I really felt like making a Pat Buchanan pun)

Then let it freeze again.  For frosting I went with whipped cream, which you can also do with coconut cream.  Since you’re freezing it, you’ll want to add a tablespoon of unflavored gelatin or agar-agar (which I for some reason have, despite not having cocoa powder) so that the frosting doesn’t just melt when you take out the cake.

Un-springform the cake and frost it with the whipped cream, then freeze it again.

Next on Discovery/Food Net-channel: Naked and Afraid- A Story of Frosting

Next up on ESPFood: Interviewing the NY Knicks on Frost(ing)- an epic battle for the truth (actual tagline for Frost/Nixon)

To decorate, I melted some chocolate chips in the microwave and stuck them in a plastic bag.  Snipped off the corner and wrote on the cake.  It was great because the cake was so frozen it immediately made a Magic Shell effect.

Paleo ice cream Cake:

Chocolate cake, adapted from epicurious:

2 c almond flour

1/2 c cocoa

1/2 tsp salt

1/2 tsp baking soda

3/4 c maple syrup

2 eggs

1 TB vanilla

3/4 c boiling water

Prep a springform pan: butter and flour it (or oil and almond flour it).  Mix the maple syrup, eggs, and vanilla together.  Add the remaining ingredients and mix well.  Add the boiling water and mix.  Pour into the pan and bake at 350 for 25-35 minutes or until a toothpick comes out clean.  Let cool completely

Ice cream, whatever flavor you want that’ll go well with chocolate.  Let soften while the cake cools.  Spread on the cake (do not un-springform the pan yet!).  Refreeze for an hour.

Whipped cream for frosting:

1 c of whipping cream, or 1 c of the thicker stuff from the top of a can of coconut milk

2 TB of powdered sugar, to taste (up to 1/4 cup)

1 TB of gelatin or agar-agar

1/2 tsp of vanilla

Whip all ingredients together until it looks and tastes good.  Spread on your frozen cake (unspringforming it now seems good so you can get the sides).  Refreeze for an hour.  Decorate!

Tags: chocolate, gluten-free, ice cream, paleo