For this decadent, old-fashioned ice cream cake, layers of pound cake get sandwiched with vanilla ice cream, raspberry sauce and hot fudge. To simplify this recipe, go ahead and use store-bought gluten-free pound cake.
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
Hot Fudge Raspberry Ripple Ice Cream Sundae Cake
For the pound cake:
- 1½ cups Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 sticks unsalted butter or dairy-free buttery sticks (at room temperature)
- 1 cup sugar 4 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
For the raspberry sauce:
- One half-pint raspberries
- 2 tablespoons sugar
- ¼ cup seedless raspberry jam
For the hot fudge:
- ½ cup chopped semi-sweet chocolate (3 ounces)
- 1 tablespoon unsalted butter
- ¼ cup boiling water
- 1 tablespoon tapioca syrup
- ½ cup sugar
- 1 teaspoon pure vanilla extract
- 2 pints vanilla ice cream or dairy-free vanilla ice cream (softened)
- Whipped cream (regular or dairy-free, for topping)
- Maraschino cherries (drained, for topping)
- Make the pound cake: In a small bowl, whisk together the flour, baking powder and salt.
- Preheat the oven to 325º and grease a 9-by-5-inch loaf pan. In a large bowl and using a handheld electric mixer, beat together the butter and sugar on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium-low and gradually beat in the eggs and 2 teaspoons vanilla until combined. Reduce the speed to low and gradually add in the flour mixture until just combined. Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 minutes. Let cool completely on a rack, then cut into eight 1-inch thick slices.
- Make the raspberry sauce: In a small saucepan, combine the raspberries, sugar and 1 tablespoon water; bring to a boil over medium heat. Reduce the heat to low and simmer for about 8 minutes. Transfer to a food processor, add the jam and process until smooth; using a sieve, strain. Refrigerate, covered, until cold.
- Make the hot fudge: In a medium saucepan over low heat, melt together the chocolate, butter and boiling water; whisk until smooth. Whisk in the corn syrup and sugar. Increase the heat to medium and bring to a boil, stirring occasionally; let boil for 6 minutes. Stir in the vanilla and 1/8 teaspoon salt.
- To assemble, line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides. Place a single layer of tightly packed cake slices, trimming as needed to fill in the gaps, to cover the bottom. Working quickly, spread 1 pint of the softened ice cream evenly over the pound cake. Cover the ice cream with about ½ cup raspberry sauce. Place the cake in the freezer to chill, about 30 minutes. Remove the cake from the freezer and spread the remaining 1 pint ice cream over the frozen raspberry sauce layer. Top with another single layer of tightly packed pound cake slices. The cake will be slightly higher than the pan. Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.
- To serve, loosen the ice cream cake from the pan, open the plastic wrap and invert the pan over a flat serving platter. Remove the plastic wrap. Top with whipped cream, then drizzle over hot fudge, letting it drizzle down the sides. Top with cherries, then slice and serve.