Health Hotline Magazine | August 2025

IIce Cream Cake

Makes: One 9-Inch Cake (16 Servings) Prep time: 45 Minutes Baking Time: 20–30 Minutes Total Time: 4 Hours

Instructions

Ingredients 1 box Natural Grocers Brand Gluten-Free Vanilla Cake Mix • ¾ cup (1 ½ sticks) organic unsalted butter, softened • 2 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil • 1 cup organic milk • 3 Natural Grocers Brand Organic Pasture-Raised Eggs • 1 teaspoon organic vanilla extract For the ice cream filling and topping: • 2 pints organic ice cream of your choice • 2 cups organic heavy whipping cream • ⅓–½ cup powdered sugar • 1 ½ teaspoons organic vanilla extract Optional add-ins and topping ideas: Natural Grocers Brand Bulk sliced or chopped nuts and/or Organic Fair Trade Semi-Sweet Chocolate Chips; crushed gluten-free graham crackers or crushed gluten-free cookies; naturally colored sprinkles and/or natural food coloring What’s better than cake and ice cream? Ice cream cake! And the sky’s the limit with this make-ahead celebratory treat. Create your perfect custom cake by starting with our Natural Grocers ® Brand Gluten-Free Vanilla Cake Mix, choose your favorite ice cream flavor, and get creative with your toppings. How about chocolate ice cream with crumbled gluten-free cookies on top? Or strawberry ice cream with slivered almonds and crumbled graham cracker topping or maybe all vanilla with naturally colored sprinkles and natural dye for a unicorn of a cake? Don’t let the time intimidate you—this cake is easy to put together and most of the time is hands-o ! For the cake: •

1. Prepare the cake according to the box directions, adding natural food color to one or both cakes if desired. Bake in two 8 or 9-inch round pans. 2. While the cakes bake, prepare a spot in your freezer to hold the completed cake. 3. When the cakes are baked, let them cool in the pans for 10 minutes, then transfer them to a cooling rack. Take the pints of ice cream out of the freezer. 4. Wipe one of the cake pans clean and allow it to cool completely before cutting a round piece of parchment to fit the bottom of the pan and two pieces of parchment ½-inch thick by 13-inches long. Once the pan is cool, lay the two long strips in an X and then place the round parchment over them. Alternatively, line the baking pan with plastic wrap that overhangs the sides by a couple inches. 5. When the ice cream has softened, put both pints in a large bowl and use a large spoon to mash it until it is uniformly soft and spreadable (it should not be runny). If using vanilla, add natural food coloring and/or sprinkles now if desired. Spread the ice cream into the prepared pan, making sure to spread it all the way to the edges. Transfer the ice cream to the freezer for at least one hour. Put the bowl and the beater you will use to whip the cream later in the freezer too. 6. Just before you are ready to put the cake together, whip the heavy cream with a handheld or stand mixer in the chilled bowl until soft peaks begin to form. Add the powdered sugar, to taste, and the vanilla extract and whip until sti peaks form. You can also add natural food coloring to some or all of the whipped cream if desired. Transfer to the refrigerator. 7. Place one of the cake rounds on a serving plate large enough to hold the cake. Remove the pan with the ice cream from the freezer and run a thin spatula around the edge to loosen it. Use the overhanging parchment to pull the ice cream up and out of the pan. Carefully flip the frozen

ice cream onto your hand then gently place it on top of the cake. Place the remaining cake on top of the ice cream and straighten it if necessary. Frost the cake with the whipped cream—you’ll need to work quickly to prevent the cake from melting. If at any point your cake seems to be softening, transfer the whole thing to the freezer for 20 minutes before proceeding. Use any leftover whipped cream to pipe decorations on top or dollop on top of slices just before serving. Sprinkle optional toppings over the top and freeze for at least 30 minutes before serving. 8. To serve, use a sharp chef’s knife to cut pieces and serve immediately. If the cake feels too hard to cut, allow it to sit at room temperature for a few minutes to soften slightly. Store any leftovers tightly wrapped in the freezer for up to one month.

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