gluten free ice cream cake
This was awesome --- My Dad said "Whoever says gluten free stuff tastes like sh**, doesnt know what they are talking about"
prep time
cook time
method
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yield
Ingredients
- CRUST RECIPE
- 2 cups crushed gluten free pretzels - i use glutino
- 5 tablespoons white sugar
- 1 teaspoon ground cinnamon
- 3/4 cup melted butter
- LAYERS TO CREATE CAKE
- 1/2 gallon vanilla ice cream - softened-you will not use all of it
- 8 - miniature butterfinger candybars - chopped
- 1/2 gallon chocolate ice cream - softened- you will not use all of it
- 1 cup cocktail peanuts - chopped
- 8 ounces tub cool whip - thawed
- 2 tablespoons hot fudge sauce - warmed
- YOU WILL NEED ONE THROW AWAY FOIL PAN WITH PLASTIC LID -- 9X13
How To Make gluten free ice cream cake
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Step 1Preheat Oven to 350 F
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Step 2Crush Pretzels using food processor and pour into small bowl. Add Sugar and cinnamon.. Stir with fork then add melted butter. Stir thoroughly. Spread in the bottom of 9x13 pan. Bake for 5 minutes and cool completely.. Can freeze to cool quicker.
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Step 3Once crust is cool start the layers.This is how I did mine.. Cool Crust Vanilla ice cream topped with Butterfinger pieces FREEZE Chocolate Ice Cream topped with Peanuts FREEZE Cool whip with warm Hot fudge drizzled on top then swirled . FREEZE 3 Hours or more then serve......
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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