It’s still ridiculously hot here! This weather calls for more ice cream desserts. I thought the ice cream pie turned out even better than the ice cream cake. It even keeps very well in the freezer if you can’t finish it the day you make it. The original recipe uses pecans, but if you’re allergic to nuts, gluten-free or normal flour work equally well.
Coconut Crust Ice Cream Pie
Adapted from The Little Pie Company’s Pies and Other Dessert Favorites
2 cups packaged sweetened flaked coconut, chilled
1/4 cup gluten-free flour OR finely chopped pecans OR normal flour
4 tablespoons unsalted butter, melted and cooled
About 3/4 quart ice cream of your choice (chocolate works very well)
1. Preheat oven to 325°F.
2. In a mixing bowl, stir together the chilled coconut flakes and gluten-free flour OR finely chopped pecans OR normal flour.
3. Pour in melted butter and mix together by hand.
4. Press mixture into a pie plate, starting from the edges of the plate. Try to make sure that the top edge of the crust does not extend over the rim of the pie plate, and the crust edge is level and compact (to avoid burning). The crust should be about 1/8 inch thick.
5. Bake pie shell for 25 minutes, until golden brown.
6. Cool completely (you can put it in the refrigerator to speed it up) and fill with ice cream.
Since some of my family and friends who don’t have food allergies are also trying recipes from here, from now on I’ll include the baking times and any special instructions for normal baking too. There isn’t much difference between the two versions because I deliberately pick recipes that don’t require much change.
For these cookies, you can use whatever citrus fruit you have on hand! Oranges, lemons, they’re all fine.
This recipe comes from Simply Recipes:
Original Simply Recipes recipe
Chocolate Citrus Shortbread Cookies
Recipe adapted from Simply Recipes
Yield: 30 cookies
- 1 cup gluten-free OR all-purpose flour
- 3/4 cup unsweetened natural cocoa powder (such as Hershey’s Special Dark)
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter, room temperature (11 is also fine if that’s what you happen to have…)
- 1/2 cup + 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon of citrus zest (or if you love citrus flavor, just use zest from the entire orange/lemon)
1. Preheat oven to 325°F and line two baking sheets with parchment paper or aluminum foil. Or, if you’re like my tipsy friend, with both!
2. Beat the butter and sugar together on medium speed in a mixer for 5 minutes.
3. Mix in the vanilla and citrus zest.
4. Mix in salt. Stir in the flour and cocoa powder, then beat for 2 minutes. The dough will be somewhat soft and sticky. If it’s too hard to work with, you can put it in the freezer for 10 minutes.
5. If you’re feeling fancy, you can roll out the dough between two sheets of parchment paper to 1/4-inch thickness and use cookie cutters to make nice shapes. I’m lazy, so I just shaped the dough into 1-inch balls and squashed them into circles. Regardless of how you get cookies, space them 1 inch apart on the baking sheets.
6. Bake for 15-20 minutes if gluten-free OR 13-15 minutes if not. The cookies are done when the sides are slightly firm but still have some give when nudged with a fork. The center will be soft if poked, but the cookies will firm up as they cool.
It is so ridiculously hot that the only solution is to sit in front of a fan and eat ice cream cake! In this case, the denser texture of gluten-free baking is actually helpful (at least, the ice cream cakes I’ve eaten before all had dense cake bases).
Ice Cream Cake
Adapted from Hershey’s and Simply Recipes
1 1/2 cups sugar
1 3/4 cups gluten-free flour
3/4 cup Hershey’s cocoa (I’m sure other brands work just as well)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 quarts ice cream of whatever flavor you like (chocolate, strawberry, coffee,…)
1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together dry ingredients in a mixing bowl.
3. Beat in eggs, milk, oil, and vanilla.
4. Stir in water and pour batter into pans. (Batter will be very thin.)
5. Bake at least 40 minutes. I recommend checking the cakes and increasing the time as necessary.
6. Cool cakes completely. You can stick them in the refrigerator to speed up the process. About 20 minutes before assembling the cake, put ice cream in refrigerator to soften.
7. On a piece of cardboard or a freezer-safe plate (or even in a metal springform pan), assemble the cake. Lay down one layer of cake. Spread 1 quart of ice cream on it using a spoon or rubber spatula. Cover with the second layer of cake. Place in freezer for about 1 hour.
8. Cream the other quart of ice cream until it has the consistency of frosting. Use it to frost the top and sides of the cake. If desired, adorn with fruits right before serving. Eat it fast before it melts!
Um, so I may have forgotten to take pictures before we ate all the scones…. You can find beautiful pictures at Smitten Kitchen though, which is where I got the recipe in the first place!
Update: Try spreading them with clotted cream!
Original Smitten Kitchen recipe
Blueberry Lemon Scones
Adapted from Smitten Kitchen
2 cups gluten-free flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup milk
1 tablespoon raw (turbinado) or other coarse sugar for finishing
1. Heat oven to 400°F.
2. In a large bowl, combine flour, zest, sugar, baking powder, and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender.
3. Mix in blueberries and milk with your hands, gently kneading just until the milk is mixed in.
4. Shape the dough into 8 triangles on baking sheet. If desired, sprinkle the tops with coarse sugar.
5. Bake for 15 to 17 minutes, until scones are golden brown on top.
One of my friends loves fresh whipped cream, so I decided to make pound cake as a whipped cream delivery mechanism. It’s a conveniently robust recipe – if you don’t have lemon peel, you can substitute grated orange peel or even 1 teaspoon of lemon juice. I was out of milk as well, so I mixed together 1/8 cup heavy cream and 1/8 cup water, and it worked fine.
Lemon Pound Cake
Recipe adapted from The Little Pie Company’s Pies and Other Dessert Favorites
1 3/4 cup gluten-free flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
3/4 cup sugar
2 teaspoons vanilla extract
1 tablespoon + 2 teaspoons grated lemon peel
1/4 cup milk
1 cup heavy cream
1 tablespoon sugar
1. Preheat oven to 350°F. Grease and flour 9x5x3″ metal loaf pan.
2. Beat together butter and sugar until light and fluffy.
3. Beat in eggs, vanilla, and lemon peel.
4. Beat in baking powder and salt, followed by flour.
5. Beat in milk.
6. Pour batter in pan, smooth top, and bake for 55-60 min.
7. If using pound cake as a delivery device for whipped cream, beat together 1 cup heavy cream and 1 tablespoon sugar.