Wednesday, July 13, 2011

July Recipe of the Month

My mother-in-law has two sons and both of them married women with multiple allergies. Sarah, my sister-in-law and I both share dairy and gluten allergies. When we visit, Becky is always adapting her recipes to make us something that is allergen-free! She has mastered adjusting her family recipes to meet our restrictions. She even makes things for the two of us and serves them to our husbands and passes them off as "normal" food! We both love her dearly and appreciate the extra effort and love she puts into our food. I know a lot of people draw the short stick when it comes to mother-in-laws but, I couldn't have asked for a better one! Below is a recipe her mother made when she was a child and she tweaked it to make it gluten and dairy free!

Becky's no-bake Frozen Ice Cream Cake! (it's dairy-free too!)
2 boxes Udi's Crunchy Double Chocolate Chip cookies

2 tablespoons of Earth Balance soy-free butter (room temp)

4 pints Purely Decadent Coconut Milk Vanilla Bean ice cream (room temp)

Chocolate Sauce (recipe for sauce is below)


Empty two boxes of Udi's Crunchy Double Chocolate Chip cookies (28 total) in a large gallon freezer bag. Roll over with a rolling pin until all the cookies are crumbled and there are no large chunks. Place cookie crumbles in a large mixing bowl and add two tablespoons of room temp butter. Hand mix until butter is evenly distributed. Spray 9x13 pan and then empty cookie and butter mix into pan. Press firmly to make an even surface. Pour almost all of the chocolate sauce over the cookie crust (leave about 1/4 cup and set aside for drizzling over the top of the finished cake- optional). Let chocolate sauce cool.

While the sauce is cooling, mix all 4 pints of ice cream in a large bowl and mix until it is almost a really thick soup consistency. When chocolate sauce has cooled, poor vanilla ice cream into the pan over the cookie crumble and hardened sauce. Smooth over the top with a spoon and place in freezer overnight.

When you are ready to serve heat the chocolate sauce up a little and drizzle it over the cake for looks and its ready to be served!

Chocolate Sauce:

1 cup gluten-free cocoa powder

1.5 cups sugar

1 cup water

1/2 cup gluten-free corn syrup

pinch of salt

1 teaspoon gluten-free vanilla

In a small saucepan, combine cocoa powder, sugar, water, corn syrup, and salt; mix well. Cook over medium heat, stirring frequently, until mixture comes to a boil; boil 3 minutes, stirring constantly

I think I ended up eating the rest of this . . .
Remove pan from heat and beat in vanilla. Let cool completely, stirring occasionally. Store covered in refrigerator.

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