Gluten Free Chocolate Chip Ice Box Cake Recipes

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GLUTEN-FREE CHOCOLATE CHIP ICE BOX CAKE



Gluten-Free Chocolate Chip Ice Box Cake image

Treat your family to a classic ice box cake made with Betty Crocker® Gluten Free cookie mix and a mascarpone cheese-cocoa filling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 13h10m

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
2 teaspoons gluten-free vanilla
1 egg
2 cups whipping cream
12 oz gluten-free mascarpone cheese
1/2 cup sugar
3 tablespoons unsweetened baking cocoa
Chocolate shavings or miniature chocolate chips

Steps:

  • Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
  • To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.
  • To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 25 g, TransFat 1/2 g

CHOCOLATE CHIP COOKIE ICEBOX CAKE



Chocolate Chip Cookie Icebox Cake image

Provided by Nancy Fuller

Categories     dessert

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 tablespoon plus 2 teaspoons vanilla extract
2 large eggs, at room temperature
2 1/2 cups semisweet mini chocolate chips
3 cups heavy cream
1/4 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, salt and baking soda, then set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, 3 to 5 minutes. Add 2 teaspoons of the vanilla extract and the eggs and blend until incorporated. Lower the speed to a stir, add the flour and mix until just combined. Then stir in 2 cups of the chocolate chips until incorporated.
  • Drop the dough in teaspoon-size balls 2-inches apart onto the prepared baking sheets. Bake until the cookies are golden and crisp, 12 to 15 minutes. Cool the cookies for 5 minutes in the pan and then transfer to a wire rack to cool completely.
  • Whip the heavy cream, confectioners' sugar and the remaining 1 tablespoon vanilla until medium peaks form. Place about 1/4 cup of the whipped cream in a 9-inch circle on a cake plate and then cover the whipped cream with some cookies. Layer 1 cup whipped cream over the cookies and arrange another layer of cookies over the top. Repeat the layers three more times, finishing with a layer of cream. Sprinkle the remaining 1/2 cup chocolate chips over the top. Refrigerate the cake until the cookies soften, at least 4 hours or up to overnight.
  • Slice into wedges to serve.

GLUTEN-FREE CHOCOLATE CHIP ICE CREAM DESSERT



Gluten-Free Chocolate Chip Ice Cream Dessert image

Make this tasty and easy version for the gluten-free friends in your life!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 15

Number Of Ingredients 5

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip ice cream (6 cups)

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
  • Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13x9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
  • Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
  • Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
  • To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

Nutrition Facts : Calories 400, Carbohydrate 51 g, Cholesterol 55 mg, Fat 4, Fiber 0 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g

GLUTEN-FREE CHOCOLATE CAKE WITH SEMI-SWEET CHOCOLATE ICING



Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing image

A delicious gluten-free chocolate cake!

Provided by Gluten Free Mommy

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 18

½ cup sorghum flour
½ cup tapioca flour
½ cup rice flour
1 cup cocoa powder, sifted
1 ½ tablespoons xanthan gum
2 ½ teaspoons baking powder
1 teaspoon baking soda
¾ cup butter at room temperature
¾ cup (packed) dark brown sugar
1 cup white sugar
3 eggs
2 egg yolks
2 teaspoons vanilla extract
1 ½ cups buttermilk
5 ounces chocolate chips
½ cup sour cream
½ teaspoon vanilla extract
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
  • In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
  • In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
  • Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
  • To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 60.3 g, Cholesterol 118.3 mg, Fat 20.8 g, Fiber 5.9 g, Protein 6.5 g, SaturatedFat 12.3 g, Sodium 395.4 mg, Sugar 38.2 g

MOCHA CHOCOLATE CHIP ICEBOX CAKE



Mocha Chocolate Chip Icebox Cake image

A little espresso powder adds richness to this chocolate chip cookie icebox cake.

Provided by Cally

Categories     Desserts     Cakes

Time 4h15m

Yield 10

Number Of Ingredients 6

1 cup heavy cream
1 (8 ounce) container mascarpone cheese
¼ cup white sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 (13 ounce) package crispy chocolate chip cookies

Steps:

  • Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
  • Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
  • Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

Nutrition Facts : Calories 379.3 calories, Carbohydrate 29.4 g, Cholesterol 60.6 mg, Fat 28.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 14 g, Sodium 130.5 mg, Sugar 17.7 g

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