“Who knew melted ice cream may per chance well construct the kind of appetizing cake? Right here’s evenly flavoured with coconut and is faithful at parties… or no longer it’s unbelievable for making cake balls too!”
- Willing In:
- 55mins
- Ingredients:
-
12
- Serves:
-
12
-
2 1⁄2
cups vanilla ice cream, softened (Haagen Dazs is GF)
-
1
egg
-
1⁄2
teaspoon coconut extract
-
1⁄2
tablespoon gluten-free vanilla extract
-
1
cup brown rice flour
-
1⁄2
cup coconut flour
-
1⁄2
cup tapioca starch
-
1
teaspoon guar gum
-
1⁄2
tablespoon baking soda
-
1
teaspoon baking powder
-
1⁄2
teaspoon salt
-
1⁄4
cup nonpareils (Wilton and Cake Mate are GF) or 1/4 cup spherical sweet sprinkles (Wilton and Cake Mate are GF)
directions
- Preheat the oven to 350F and grease a 9×5″ loaf pan.
- Beat the ice cream, egg and extracts except very creamy and cushy.
- Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
- Fold within the nonpareils.
- Unfold within the pan and soft the head.
- Bake for 35-40 minutes, except a knife inserted within the centre comes out smooth.
- Frigid entirely within the pan prior to turning out.
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