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Meaningful Eats

Gluten-Free Ice Cream Cake

16 servings
You won't believe how EASY it is to make a homemade gluten-free ice cream cake! Use your favorite ice cream flavors and make it all summer long.
With a fudgy cookie-crunch filling, it's just like the ice cream cake you ate growing up. Nobody will guess it's gluten-free!
I recommend making this cake a day in advance so it has time to set in the freezer overnight.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 45 minutes
Chill Time 4 hours
Total Time 4 hours 45 minutes

Ingredients

Cookie Crunchies

  • 1 cup gluten-free oreo crumbs 130 grams (about 12 crushed oreos)
  • 2 tablespoons butter melted

Chocolate Fudge

  • 1 cup semi-sweet chocolate chips 170 grams
  • ¼ cup light corn syrup 85 grams
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/2 cup heavy whipping cream 120 ml

Ice Cream Layers

  • 1.5 quart container vanilla ice cream
  • 1.5 quart container chocolate ice cream

Whipped Cream Topping

  • 2 cups cold heavy whipping cream 480 ml
  • 3/4 cup powdered sugar 100 grams
  • 1 teaspoon vanilla extract
  • Sprinkles for topping

Instructions

Make the Cookie Crunchies

  • TIP: Now is a good time to set out the chocolate ice cream (not the vanilla) so it can soften for 20 minutes before making the cake layers.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a small bowl, mix together the gluten-free oreo crumbs and melted butter until well combined. Spread the crumbs evenly onto the prepared baking sheet. Bake for 8-10 minutes, then cool completely to room temperature. Break up any big clumps into smaller ones and set aside.

Make the Chocolate Fudge

  • Add the chocolate chips, corn syrup, butter, vanilla and salt to a medium sized bowl.
  • Microwave the heavy whipping cream for 45 seconds to 1 minute until just starting to boil. Pour the hot cream over the chocolate chips mixture. Let sit for 2-3 minutes, then whisk until smooth. Set aside at room temperature.

Make the Ice Cream Cake

  • Line a 8x3 cake pan with a generous layer of plastic wrap to cover the bottom and sides of the pan. (You can also use an 8-inch springform pan.)
  • Spread the softened chocolate ice cream into an even layer. (If you want a thicker chocolate layer use the whole carton. If you want even layers of chocolate and vanilla ice cream use ⅔ of the container.) Freeze for 30 minutes. Set out the vanilla ice cream to soften while the chocolate ice cream layer freezes.
  • Remove the cake from the freezer. Spread the chocolate fudge in an even layer over the chocolate ice cream. Sprinkle the cookie crumbs over the fudge. Freeze for 10 minutes to set the fudge layer.
  • Spread the softened vanilla ice cream into an even layer (you may not use all the ice cream) over the cookie crumbs. Freeze for 2-3 hours until firm.

Make the Whipped Cream Topping

  • In a large mixing bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Using a hand mixer, whip on high speed until stiff peaks form.
  • Take the cake out of the freezer. Use the plastic wrap to lift the frozen cake out of the pan, and place on a serving platter.
  • Frost the cake with the whipped cream and decorate as desired. The whipped cream can also be piped on top of the cake decoration. Top with sprinkles.
  • Freeze the cake until ready to serve (at least 4 hours, preferably overnight!) . The cake will keep covered for up to 3 days in the freezer. Let sit at room temperature for 10 minutes before slicing. Enjoy!

Notes

RECIPE NOTES
  • I highly recommend using a deeper than standard 8x3 cake pan to make this gluten-free cake!
  • You can use parchment paper instead plastic wrap to remove the cake from the pan, or use a springform pan instead.
  • Feel free to swap out chocolate ice cream or vanilla ice cream for other ice cream flavors. This cake would taste great with strawberry ice cream, mint ice cream, etc. Choose your favorite ice cream brand and you can't go wrong!
  • Don't have time to make the chocolate fudge layer? Take a shortcut and buy hot fudge sauce at the store.
  • Dip a sharp knife in hot water to it easier to cut and serve the cake.

Nutrition

Calories: 148kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 60mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 181IU | Vitamin C: 0.04mg | Calcium: 13mg | Iron: 1mg