This rich, gluten-free chocolate ice cream cake is nothing short of decadent! Moist, fluffy chocolate cake sandwiches vanilla ice cream swirled with sweet raspberry jam. A final layer of chocolate ganache and freshly whipped cream elevate this cake into a show-stopping dessert.
Storing: Wrap leftovers in plastic wrap and foil, or store in an airtight container. Cake will keep in the freezer for at least a couple weeks. Allow to thaw at room temperature for about 15 minutes before serving.
*If you have acetate cake collars on hand, I'd recommend using those instead of the parchment method. A 6" springform pan would also work well in place of the cake pan.
**I used Ateco #846 for piping.
Keywords: chocolate raspberry ice cream cake, raspberry ice cream cake, ice cream cake recipe, gluten-free ice cream cake, Valentine's Day dessert, summer dessert