Gluten Free Ice Cream Cake
A homemade gluten free ice cream cake with cookie crust, creamy layers, and rich chocolate topping. Perfect for birthdays and celebrations.
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Servings: 12
Calories: 380kcal
Cost: $15–20
Equipment
- 1 9-inch springform pan Removable bottom
- 1 Food processor Or rolling pin for cookies
- 1 Offset spatula For smooth ice cream layers
- Several Mixing bowls Various sizes
- 1 set Measuring cups/spoons
- As needed Plastic wrap or foil For covering cake
- 1 Sharp knife For slicing
- 1 Piping bag & tips For decorating
Ingredients
Crust
- 2 cups Gluten-free chocolate sandwich cookies Crushed for crust
- 6 tablespoon Butter (or dairy-free alt.) Melted
Ice Cream Layers
- 2 cups Vanilla ice cream Softened
- 2 cups Chocolate ice cream Softened
- 2 cups Strawberry ice cream Softened
Ganache & Toppings
- 1 cup Heavy cream (or coconut cream) For ganache
- 1 cup Chocolate chips
- 2 tablespoon Powdered sugar
- 1 teaspoon Vanilla extract
- Sprinkles, whipped cream, berries, GF cookie crumbles Decoration
- 0.5 cup Hot fudge sauce Topping
Instructions
- Crush cookies, mix with butter, press into pan, freeze 15 mins.
- Soften ice cream, spread evenly over crust, freeze 30 mins.
- Add second ice cream flavor, smooth surface, freeze 30 mins.
- Add third flavor (optional), freeze until firm.
- Melt chocolate chips with cream, pour over top layer.
- Add whipped cream, sprinkles, berries, or cookie crumbles.
- Cover cake, freeze at least 4 hrs or overnight.
- Let sit 10 mins, slice with hot knife, enjoy.
Notes
To easily slice, dip your knife in hot water before each cut. Feel free to swap ice cream flavors and toppings to suit your taste or dietary needs.
Nutrition
Serving: 150g | Calories: 380kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 280mg | Fiber: 2g | Sugar: 35g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2mg