Coconut-Funfetti Ice Cream Cake - cooking recipe

Ingredients

2 1/2 cups vanilla ice cream, softened (Haagen Dazs is GF)
1 egg
1/2 teaspoon coconut extract
1/2 tablespoon gluten-free vanilla extract
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca starch
1 teaspoon guar gum
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup nonpareils (Wilton and Cake Mate are GF) or 1/4 cup round candy sprinkles (Wilton and Cake Mate are GF)

Preparation

Preheat the oven to 350F and grease a 9x5\" loaf pan.
Beat the ice cream, egg and extracts until very creamy and soft.
Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
Fold in the nonpareils.
Spread in the pan and smooth the top.
Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
Cool completely in the pan before turning out.