Okay, so picture this: Is it a sweltering summer evening, everyone’s hot and bothered, and the thought of turning on the lights makes you sweaty? What is the best way to send shivers down your spine? What is this beauty?Gluten-free ice cream cake.. It’s like a giant ice cream sandwich met layered cake and had baby. Is it easier than making a traditional layer cake? If you love Oreo ice cream cake, just imagine that, but completely gluten-free and dare I say it, gluten free? Is it even tas What’s your secret weapon for a good birthday party?
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What is gluten free ice cream cake?
What exactly is this?Gluten-free ice cream cake.What is magic? Think of it as a decadent, layered dessert featuring ice cream filling sandwiched between. Two layers of gluten-free goodness. Is this a no bake cake? I don’t want to deal with the fuss of baking. The ‘cake’ part is usually made from crushed gluten-free cookies, a crispy rice cereal treat base, and whipped cream. It’s good to eat, but it can be hard to make. Gluten-free brownies? I’m using cookies in this version, making it super simple. Is it layered with softened ice cream, refrozen, and often drizzled with a delicious sauce or topped with caramel? With sprinkles. Is it really customizable and forgiving – which is exactly what I need in a dessert these days?
Why you’ll love this recipe?
Where do I start?Gluten-free ice cream cake. has a permanent spot in my dessert rotation, and for good reason!
- Flavor Explosion:What is better, gluten-free cookies and creamy ice cream? What are some of the best ice cream flavors? I’ve done everything from classic vanilla to decadent chocolate fudge brownie.
- Seriously Simple: What isI’m not kidding when I say this is easy. No baking required! Just crush, layer, freeze, and devour. I want something sweet but don’t want to spend hours in the bathroom. This is perfect for those moments.
- Budget FriendlyWhat are some of the best ingredients in your pantry? Gluten-free cookies, ice cream (on sale, of course! What do you need to make a chocolate sauce?
- Totally VersatileWhat is the fun part? You can change the toppings, the cookies, etc. I’ve even added layers of fresh fruit before. The possibilities are endless. What I love about this recipe is that it’s a blank canvas for your creativity.
If you’re a fan of my no bake cheesecake bars, you are going to love this recipe.Gluten-free ice cream cake.. It has a similar easy-breezy vibe but with an icy twist. What is a crowd pleaser recipe for this delicious cake?
How do I make gluten-free ice cream cake?
Quick Overview
Making this Gluten-free ice cream cake.Is as simple as crushing cookies, softening ice cream, layering it all together, and freezing it? How do you spread ice cream evenly? How do I make my website perfect every time? What is the best thing about this method is how forgiving it is. Even if it gets a little melty, you just pop it back in the freezer!
Ingredients
For the Cookie Crust:
- Gluten-free chocolate sandwich cookies (like Oreos), crushed. I usually use a food processor for this, but I use zip-top bags and rolling pins just fine.
- 6 tablespoons unsalted butter, melted. Make sure it’s cooled slightly so it doesn’t melt the ice cream later.
For the Ice Cream Filling:
- 1 1/2 quarts (6 cups) of your favorite ice cream, softened. Let it sit out at room temperature for about 15-20 minutes, or until it’s easily spreadable. I love chocolate chip cookie dough ice cream recipe!
For the optional toppings:
- Hot fudge sauce, for drizzling (gluten-free, of course)!
- Sprinkles, for extra fun!
- Whipped cream, for serving.
- Chopped nuts, for added crunch.
How can I learn to
Step 1: Prepare the Crust
How do you make gluten-free chocolate sandwich cookies? Mix well until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch springform pan. I always line the bottom of the pan with parchment paper for easy removal later. Pop it in the freezer while you make ice cream.
Step 2: Soften the Ice Cream
Is it safe to take ice cream out of the freezer? You want it to be easily spreadable but not completely melted. I always err on the side of slightly frozen – it’s easier to work with that way.
Step 3: Layer the Ice Cream
Spread the softened ice cream evenly over the cookie crust in the springform pan. Use an offset spatula or the back of a spoon to create an even layer.
Step 4: Freeze!
Cover the pan with plastic wrap and freeze for at least 4 hours, or preferably overnight. This is crucial for a firm, sliceable cake.
Step 5: Decorate (Optional)
Once the cake is frozen, remove it from the springform pan. Drizzle with hot fudge sauce and sprinkle with sprinkles (if using). I also love to add a dollop of whipped cream and some chopped nuts before serving.
Step 6: Slice and Serve
To slice, run a large knife under hot water and dry it off. Cut into slices and serve immediately. What are some of your best moments?Gluten-free ice cream cake.!
What to Serve It With
This gluten-free ice cream cake is pretty amazing on its own, but here are a few ideas to elevate your dessert experience:
For a Birthday Party: Top with candles and sing “Happy Birthday”! Serve with a side of fresh berries for a pop of color and flavor.
For a Summer BBQ: Pair it with grilled fruit skewers for a refreshing and festive dessert. A light sparkling wine would also be a great addition.
For a Cozy Night In: Serve with a warm mug of hot chocolate and a good movie. It’s the perfect comfort food combination!
Just Because: Honestly, this cake is good any time, anywhere! Grab a fork and dig in!
My family loves adding a layer of whipped cream just before serving. It makes it extra decadent!
Top Tips for Perfecting Your Gluten-Free Ice Cream Cake
Okay, so I’ve made this gluten-free ice cream cake more times than I can count, and I’ve learned a few things along the way. Here are my top tips for making it absolutely perfect:
Cookie Choice: While I love using gluten-free chocolate sandwich cookies, you can really use any gluten-free cookie you like! Gluten-free graham crackers or even gluten-free shortbread would be delicious.
Ice Cream Softening: This is key! You want the ice cream to be soft enough to spread easily, but not so melted that it turns into a soupy mess. I always start checking it after about 15 minutes.
Freezing Time: Don’t rush the freezing process! The longer the cake freezes, the firmer it will be and the easier it will be to slice. I recommend freezing it overnight for best results.
Easy Removal: Lining the bottom of the springform pan with parchment paper is a lifesaver! It makes removing the cake so much easier.
Hot Knife Trick: Running your knife under hot water before slicing makes all the difference! It helps to create clean, even slices.
Customize the Toppings: Get creative with your toppings! Hot fudge sauce, caramel sauce, sprinkles, chopped nuts, whipped cream, fresh fruit… the possibilities are endless! I tested this once with chopped peanut butter cups, and it was divine!
Ice Cream Flavors: Don’t be afraid to experiment with different ice cream flavors. Some of my favorites include chocolate chip cookie dough, mint chocolate chip, and cookies and cream. One of my favorite tips is to swirl in a little peanut butter into the ice cream for a fun twist.
Storing and Reheating Tips
If you happen to have any leftovers (which is rare in my house!), here’s how to store them:
Refrigerator Storage: This cake is best stored in the freezer, but you can keep it in the refrigerator for a few hours if you need to soften it slightly before serving. Just be aware that it will melt quickly.
Freezer Instructions: Wrap the cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 weeks. I usually pre-slice mine and then wrap each slice individually for easy grabbing!
Thawing: To thaw, remove the cake from the freezer and let it sit at room temperature for about 10-15 minutes before slicing and serving.
Don’t refreeze. Once thawed, the texture won’t be quite the same if you refreeze it.
Frequently Asked Questions
Final Thoughts
Seriously, this gluten-free ice cream cake is a lifesaver on hot days or when you just need a little something sweet. It’s easy to make, customizable, and always a crowd-pleaser. I promise, once you try it, you’ll be making it again and again! If you enjoyed this recipe, be sure to check out my other gluten-free desserts – I have a ton of easy and delicious options. Happy baking (or, in this case, freezing)! And don’t forget to let me know how yours turns out in the comments below. I love seeing your creations and hearing about your flavor combinations!
How to Whip Up a 4-Ingredient Gluten-Free Ice Cream Cake!
Ingredients
Main Ingredients
- 18 ounces gluten-free brownie mix prepared according to package instructions
- 2 pints vanilla ice cream softened slightly
- 8 ounces bittersweet chocolate chips 60-70% cacao
- 1 cup chopped pecans or any preferred nuts
Instructions
Preparation Steps
- Prepare the gluten-free brownies according to package instructions and let them cool completely.
- In a springform pan, lay a layer of brownie, spreading the softened vanilla ice cream evenly on top.
- Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Pour half over the ice cream layer.
- Add a crunchy layer by scattering the chopped pecans over the melted chocolate.
- Top with a second batch of brownie layer, spread the remaining ice cream, and drizzle with the remaining chocolate.
- Freeze the assembled cake for at least 4 hours or until firm. Slice and serve.
