Coconut-Funfetti Ice Cream Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/2 cups GF vanilla ice cream, softened (see note)1 egg1/2 tsp coconut extract1/2 tbsp GF vanilla extract1 cup brown rice flour1/2 cup coconut flour1/2 cup tapioca starch1 tsp guar gum1/2 tbsp baking soda1 tsp baking powder1/2 tsp salt1/4 cup nonpareils / round sprinkles (see note)
Preheat the oven to 350F and grease a 9x5" loaf pan.
Beat the ice cream, egg and extracts until very creamy and soft.
Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
Fold in the nonpareils.
Spread in the pan and smooth the top.
Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
Cool completely in the pan before turning out.
Serving Size: Makes 1 loaf cake, 12 pieces
Beat the ice cream, egg and extracts until very creamy and soft.
Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
Fold in the nonpareils.
Spread in the pan and smooth the top.
Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
Cool completely in the pan before turning out.
Serving Size: Makes 1 loaf cake, 12 pieces
Nutritional Info Amount Per Serving
- Calories: 216.3
- Total Fat: 9.3 g
- Cholesterol: 65.5 mg
- Sodium: 36.1 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.8 g
- Protein: 4.2 g
Member Reviews