Gluten Free Ice Cream Cake Recipe: Chocolate Cookie (Dairy-Free Options)

Ingredients:

• 1 recipe Gluten Free Crunchy Chocolate Cookie Pie Crust
• 1 recipe French Vanilla Ice Cream (or 1/2 gallon gluten free vanilla ice cream)
• 1 recipe The Perfect Whipped Cream
• Dolce de Leche, Agave Caramel Sauce, or gluten free caramel topping (Mrs. Richardson's)
• Gluten free chocolate syrup (or Chocolate Ganache, for garnish
• Gluten free chocolate bar(s) (Hershey's), for garnish

Instructions:

1. Make the cookie crust as instructed at the above link. Refrigerate until ready to fill.
2. If using homemade ice cream, make the ice cream recipe as instructed at the above link. Once it freezes in the machine, scoop as much as desired into the crust. You can add some chocolate ganache or caramel sauce in between the scoops, if desired. Do the same if using commercially made ice cream. Place in the freezer.
3. Make the whipped cream and pipe it on top of the ice cream layer. I like to make three circles and leave the center empty.
4. Make or use store-bought caramel topping and chocolate sauce; drizzle over the top.
5. Using a vegetable peeler, shave off the chocolate bar a little at a time over the center of the cake. You can even use types of chocolate, light and dark.
6. Freeze your ice cream cake overnight or at least 3 hours. When frozen solid or overnight, defrost at room temperature about 20 minutes prior to serving. Slice with a serrated knife dipped in hot water.

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