Sweetheart Ice Cream Cakes with Strawberry Sauce

Sweetheart Ice Cream Cakes with Strawberry Sauce (Gluten Free)

I have the best mom in the world. Don’t fight with me on this. Your mom can be just as awesome as my mom, but she can’t possibly be better. My goal has never been to be a better mom then my mom, but to be just as good. To be as loving, caring and selfless.

My mom has the tendency to bring out the best in people. She’s had some tough years but has allowed them to turn her into a better person. Her laughter is contagious and her  ever happy attitude is equally so. My mom always told me that happiness is a choice. I think that is one of the best gifts she could have given me. When I’m having a crap day I always remember those words and I know that I have the choice to make the day worse by moping around or better by choosing to be happy. I’m not saying I always make the right choice but I know that it’s possible because my mom always did.

The screaming matches were always one sided (stupid puberty). She never used tears to get her way. She was always available for me and never too busy. She is the mother I aspire to be. And, I pray that my children will one day look up to me the same way I look up to her.

Sweetheart Ice Cream Cakes with Strawberry Sauce (Gluten Free)

Every Mothers Day that I was around I always tried to pamper my mom like crazy. I would give her a manicure, pedicure, foot massage, face mask and I even sometimes did her hair before church (with not always the best results. Sorry Mom!). So, when I started thinking about Mothers Day I really wanted to make something special for my mom. I can’t be there to pamper her this year so I wanted to make a dessert just for her.

These ice cream cakes are a bit like my mom. Classy, sweet and a little nutty. Mom, is a hard one to read when it comes to food because she’s always cooking what everyone else wants. So I tried to take the things I knew she liked and put them together in one sweet little package. Ice Cream. Pistachios. Strawberries. (Gluten-Free) Chocolate Cake.

I could never do you justice Mom. I love you so much. These Sweetheart Ice Cream Cakes are just for you! {xoxo}

This recipe is a lot more simple to make then it appears and requires no special flours or tools (even though it’s gluten free). It can be completely made ahead for those who will be making their own desserts on Mothers Day. :) I have included photos below on how to assemble these cakes (including the string of hearts) so that you can see just how simple it really is.

Sweetheart Ice Cream Cakes with Strawberry Sauce (Gluten Free)

Sweetheart Ice Cream Cakes with Strawberry Sauce

Makes: 6 servings, plus scraps

{all recipes to follow}

  • gluten free chocolate cake
  • pistachio ice cream
  • strawberry sauce
  • decorating sour cream
  1. With a 3 inch heart shaped cookie cutter, cut out 6 hearts from the cake and remove carefully with a spatula.
  2. Remove the pistachio ice cream from the pan and unwrap. Clean the cookie cutter and dip it into a bowl of warm water, dry it off and cut out 6 ice cream hearts, rewarming in the water if needed.
  3. Place a heart shaped piece of cake on top of an ice cream heart and wrap with plastic wrap. Continue with remaining cakes. Freeze for at least 2 hours.
  4. To serve: Put the strawberry sauce and sour cream into two separate squeeze bottles (this type is best, although the kind I used is pictured below). Pipe a large pool of  strawberry sauce and dot with a line of sour cream. Drag a toothpick or skewer through the dots to connect and form hearts. Place frozen cake beside and serve.

* You will want to move rather quickly through assembly as the ice cream will start to melt once it comes out of the freezer. Once wrapped in plastic wrap, I like to place them back into the 8×8 pan and cover with foil for freezer storage.

* I place all the scraps from the cake and ice cream into the freezer and make a parfait of sorts when the mood strikes.

* It is best to allow the cakes to sit for 5 or 10 minutes before eating, this will allow the cake to thaw a bit and soften up. I would place it on the plate immediately as the ice cream will start to soften as well.

* You can use whatever shape or size of cookie cutter you would like, to fit any occasion.

* Serve with a chocolate and pistachio dipped strawberry for an extra special garnish.

* If you don’t like pistachios, almonds would make a great substitute. If you don’t like nuts period,  feel free to leave them out.

Pistachio Ice Cream
  • 2.5 cups vanilla ice cream, softened
  • 1/2 cup chopped pistachios
  1. Line a 8×8 pan with plastic wrap. Spread softened ice cream into pan and sprinkle with pistachios. Cover the top with plastic wrap and freeze until firm.
Strawberry Sauce
  • 1.5 cups strawberries
  • 1/2 Tbsp. cornstarch
  • 3 Tbsp. sugar
  1. Puree the strawberries and strain through a fine mesh sieve to remove seeds. Pour into a measuring cup and add water, if needed, to make 1 cup.
  2. Put cornstarch into a saucepan and mix in enough puree to liquify. Add remaining puree and bring to a simmer, stirring often. Add sugar and simmer for a couple of minutes until thickened.
  3. Allow to cool and refrigerate until needed.
Decorating Sour Cream
  • sour cream
  • milk or cream
  1. Add milk to sour cream until it is the same consistency as the sauce. It is better to have it a little too thin then too thick because you want it to sit on top of the strawberry sauce not sink to the bottom. Refrigerate until needed.
Gluten-Free Chocolate Cake
  • 3/4 cup chocolate chips
  • 3 Tbsp. butter
  • 3 large eggs, separated, room temperature
  • 1/4 cup sugar
  1. Prepare an 8×8 pan: Grease the bottom of the pan. Cut out a square of parchment or wax paper and fit it inside. Grease the top of the parchment.
  2. Melt together chocolate chips and butter. Allow to cool a bit and mix with egg yolks. Set aside.
  3. Beat eggs whites until soft peaks form. With beaters running, slowly add sugar and continue to beat until glossy and stiff peaks are formed when beaters are lifted.
  4. Stir 1/4 of the egg whites into the chocolate mixture to loosen. Fold in remaining whites. It will be very runny and is ok if there are a few small lumps.
  5. Bake at 325ºF for 25 min or until centre is set and edges start to pull away from sides. Set aside to cool completely before assembly. The cake will fall and the top will crack but that just adds to the charm.

Gluten-free cake recipe adapted from Martha Stewart.