Gluten Free Summer Recipes

Gluten Free  Strawberry Ice Cream Cake

2 pints vanilla ice cream
20 small strawberries, hulled and cut into small pieces (2 1/2 cups)
1/2 cup heavy cream
Directions
Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.
Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it’s soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef’s knife to slice the cake into wedges.

About the Author

http://www.renitashanalla.com
Renita Shanalla has been providing readings for many years. Her kindness, clarity and vision help her clients to better understand those things that are most important to them. Through her Oracle card and Rune readings, Renita Shanalla can tell you how to handle problems and experiences, release your fears and make choices that will take you to where you belong in your life.