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Happy-Happy Grain Free Ice Cream Cake (GF, DF option)

By Kelly · 15 Comments

Happy Happy Cake

NEW RECIPE!! (updated 07/21/14)

Happy, happy, happy, happy … whatever the happy occasion, this decadent grain free ice cream cake is certain to put a big smile on your favorite faces!

After all, cake and ice cream go together like bacon and eggs, bread and butter, peaches and cream … I think you get the point. So why not just put the two together and make it easier and more fun too!

That’s why anytime we’ve got a special something-to-celebrate going on around here, this is one of our favorite go-to desserts – it’s certain to make any occasion an even happier one!

Ice Cream Cake 2And, you have several options for making this delightful treat. As shown at left, I originally began my ice cream cake making tradition using my decadent fudgy brownie recipe as the base for the cake and topped it with homemade vanilla ice cream and a sprinkling of raw cacao bits.

Recently, my friend Kristin shared her amazingly rich almond flour chocolate cake recipe. So to celebrate my youngest’s 12th birthday, I decided to use her cake as the base and then topped it with my newest creation – Fresh Cherry Chocolate Chip Ice Cream (see recipe below). WOW! It’s definitely my family’s newfound favorite!

Happy Happy Cake CloseUp

So whether you have something special to celebrate, or simply want to surprise your loved ones with an extra special treat, you can bet this easy grain-free ice cream cake is certain to bring a lot of happiness to the table! (P.S. If you’re dairy-free, you can easily modify this recipe as noted below and top with your favorite dairy-free ice cream.)

Print
Happy-Happy Ice Cream Cake (GF, DF option)

Yield: serves 12-15

Ingredients

    Choose Your Cake Base:
  • You can use either my decadent fudge brownie recipe, Kristin's almond flour chocolate cake recipe, or my nut-free coconut flour chocolate cake recipe
  • For the Ice Cream Layer:
  • 2 quarts of homemade vanilla ice cream (or *dairy-free vanilla ice cream, see note below)
  • 1 1/2 cups diced fresh or frozen cherries
  • 3/4 cups dairy-free mini chocolate chips
  • (Or simply use your favorite store-bought ice cream)

Instructions

  1. Make the vanilla ice cream a day or two ahead of time and fold in the diced cherries and chocolate chips, if desired. Place in freezer to harden.
  2. For the cake layer: Lightly grease a 9x13-inch baking dish with coconut oil or palm shortening. Prepare the cake of your choice following the instructions in the recipe, making sure to follow the instructions for baking in a 9x13-inch pan.
  3. Allow the cake to cool completely in the baking dish and then place it in the freezer to freeze solid.
  4. Note: It usually takes about an hour for the cake to cool enough to go into the freezer and then another 2-3 hours for the cake to freeze. So, I find it easier to bake the cake a day ahead of time to ensure ample time for it to cool/freeze.
  5. Once the brownie cake is frozen, top with ice cream. If using store-bought ice cream (or homemade that's been in the freezer), allow it to sit on the counter for about 10 minutes to soften a bit. Then use an ice cream scoop to scoop the ice cream out and place the scoops side-by-side on top of the frozen cake. Then, use a cake spreader to even-out the ice cream across the top of the cake.
  6. If making homemade ice cream, I recommend making the ice cream base a day ahead of time, so it's thoroughly chilled and the flavors have had a chance to meld. Then, at least 3-4 hours before you plan to serve the cake, add the ice cream base to your ice cream maker. Once your ice cream is finished churning, spoon it over the frozen cake and spread it evenly across the top.
  7. Cover the ice cream cake and place it in the freezer until frozen solid. About 10 minutes before you plan to serve the ice cream cake, place it on the counter to thaw a bit so it's easier to slice. Enjoy!

Notes

*If you're dairy-free, simply substitute using your favorite DF vanilla ice cream. Personally, I enjoy Danielle's decadent French vanilla coconut milk ice cream recipe. It works beautifully as a topping for this festive and fun ice cream cake.

3.1
https://thenourishinghome.com/2012/09/happy-happy-ice-cream-cake/

You Might Also Like:

Coconut Flour Brownie Cake (GF, DF Option)
Banana Pudding Cake {grain-free, dairy-free}
Cranberry-Orange Christmas Cake (GF, DF)

Filed Under: Cakes/Cupcakes, Desserts, Frozen Treats · Tagged: almond flour cake, almond flour cupcakes

Summertime Favorite: Grilled Peaches & Cream (GF)

By Kelly · 12 Comments


Fresh, ripe peaches snuggle-up with pure vanilla and ground cinnamon in a cozy
foil-packet to create a fragrant and delicious summertime treat. Simply top with a
scoop of homemade vanilla ice cream. “Oh yeah, now we’re talking!”


Simply drizzle the sweet-syrup mixture over peach halves, placing the majority into the
peach halve-cavities. Then …


Fold foil together to form a packet, crimping edges to seal. Grill, covered, for 10-12 minutes. Enjoy!

P.S. If you love grilled fruit as much as we do, be sure to check out my special Spicy Tropical Fruit Skewers – an easy, yet beautiful dessert with a little bit of BAM! and a whole lot of WOW!

Print
Grilled Peaches & Cream (GF)

Yield: 6 servings

Grilled Peaches & Cream (GF)

Ingredients

  • 6 fresh ripe organic peaches
  • 1 tbsp of fresh-squeezed lemon juice
  • 1 tbsp butter, melted (or coconut oil)
  • 2 tbsp coconut sugar (or sucanat)
  • 1 tsp pure vanilla extract
  • 1/8 tsp ground cinnamon
  • Homemade vanilla ice cream (see *notes below)

Instructions

  1. Preheat grill to medium-high (400 degrees). Peel, halve, and pit peaches. (See note below for an easy peach peeling tip.)
  2. In a large bowl, combine lemon juice and melted butter. Add peach halves; toss well to coat.
  3. Next, place the peach halves on a large piece of parchment-lined foil.
  4. In the bowl containing the leftover lemon-butter mixture that the peaches were tossed in, whisk in the rapadura, vanilla extract and cinnamon.
  5. Drizzle mixture over peach halves, placing majority of liquid into the peach halve-cavities.
  6. Take another large sheet of foil and cover the peaches. Fold foil together to form a packet, crimping edges to seal. Grill, covered, for 10-12 minutes.
  7. Remove from grill and allow foil packet to rest undisturbed for about 5-10 minutes. Then, carefully open packet.
  8. Slice each peach halve into quarters and divide among six bowls.
  9. Top with scoops of homemade vanilla ice cream and drizzle with the grilled peach juices. So yummy!

Notes

A quick and easy way to peel peaches ... bring a stockpot of water to a rolling boil. Add whole peaches and cook for one minute. Remove peaches from boiling water, using tongs, and place in a cold water bath. Once cooled to touch, peel off skins.

*Laura at Heavenly Homemakers has a wonderful Homemade Vanilla Ice Cream recipe that's one of our absolute favorites! Or check out my friend Wardeh's Vanilla Coconut Milk Ice Cream recipe for a delicious dairy-free option.

3.1
https://thenourishinghome.com/2012/08/grilled-peaches-cream-gf/

This recipe was featured at: Gluten-Free Wednesdays.

You Might Also Like:

Spicy Tropical Fruit Skewers {Grilled}
Coconut Flour Chocolate Cake & Cupcakes (GF)
No Bake Mini-Cheesecakes (GF)

Filed Under: Desserts, Frozen Treats, Other Desserts ·

Wholesome All-Fruit Pops (GF, DF)

By Kelly · 28 Comments


These easy-to-make dairy-free, all-fruit pops make a wonderful icy treat on a hot summer day! Can’t decide which to make? Why not make both – they’re so healthy and delicious!

Looking for even more fabulous frozen treats your family will love?
Be sure to check out out my “Top 10 Ice Pop Making Secrets of Success“ and just a friendly reminder that you can always download a FREE copy of my Healthy Ice Pops & Frozen Treats eBook, simply by becoming a subscriber to The Nourishing Home.

P.S. Wondering about the adorable pop molds? They’re called Tovolo Star Ice Pop Molds. They come in a set of six and are super durable and fun!

Print
All-Strawberry Fruit Pops (GF, DF)

Yield: 6 three-ounce size pops

All-Strawberry Fruit Pops (GF, DF)

Ingredients

  • 1 pound fresh ripe organic strawberries
  • 1/2 cup 100% pure unfiltered organic apple juice
  • 2 tbsp raw honey (or pure maple syrup)

Instructions

  1. Remove stems from strawberries.Finely dice four of the strawberries and set aside.
  2. Then, cut the remaining whole strawberries into halves and place in your blender or VitaMix. Add the remaining ingredients listed above, except for the four finely diced strawberries.
  3. Blend until thoroughly combined. Then add the diced strawberries and blend on low just a couple of seconds to mix together.
  4. Pour mixture evenly into six 3-ounce pop molds making sure to leave at least a half-inch of space at top for expansion that occurs during freezing. Freeze for at least 4-6 hours. When ready to serve, run the pop mold under warm water for a few seconds to loosen before removing the mold.

Notes

Be sure to get your copy of my free e-book, “Healthy Ice Pops & Frozen Treats.” It’s my special gift to subscribers of The Nourishing Home!

The adorable pop molds used in this recipe are Tovolo Star Ice Pop Molds. They come in a set of six and are super durable and fun!

3.1
https://thenourishinghome.com/2012/06/wholesome-all-fruit-pops-gf/

Print
Pineapple-Mango Fruit Pop (GF, DF)

Yield: 6 three-ounce size pops

Pineapple-Mango Fruit Pop (GF, DF)

Ingredients

  • 2 cups fresh ripe pineapple chunks
  • 1 cup fresh ripe organic mango chunks
  • 1/2 cup 100% pure pineapple juice
  • 1 tbsp raw honey (or pure maple syrup)
  • (Please see note below if using frozen fruit chunks.)

Instructions

  1. In your blender or VitaMix, add all of the ingredients listed above and blend until thoroughly combined.
  2. Pour mixture evenly into six 3-ounce pop molds making sure to leave at least a half-inch of space at top for expansion that occurs during freezing. Freeze for at least 4-6 hours. When ready to serve, run the pop mold under warm water for a few seconds to loosen before removing the mold.

Notes

The adorable pop molds used in this recipe are Tovolo Star Ice Pop Molds. They come in a set of six and are super durable and fun!

Please note: Ripe fruit is much sweeter and more flavorful. So be sure to only use fully ripened fruit in your ice pops for the best flavor.

Also note: When fresh ripe fruit is not in season/available, you can use frozen fruit to make ice pops. However, it's best to allow the frozen fruit to thaw first, before blending it. That's because, you may need to add more liquid to get the frozen fruit to blend properly and this will change the flavor and texture of your ice pops.

3.1
https://thenourishinghome.com/2012/06/wholesome-all-fruit-pops-gf/

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You Might Also Like:

Hot Apple Crisp (GF)
No Bake Mini-Cheesecakes (GF)
Homemade Vanilla Bean Ice Cream {and Exciting News!}

Filed Under: Desserts, Frozen Treats ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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