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Gluten free ice cream cake with cookie crust and whipped topping

Gluten Free Ice Cream Cake Recipe for Summer Birthdays & Memories

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  • Author: ina Garten
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours (freezing time included)
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

Description

This gluten free ice cream cake is layered with crushed cookie crust, chocolate and vanilla ice cream, a fudgy center, and whipped topping—perfect for birthdays and summer celebrations.


Ingredients

Scale

2 cups gluten free chocolate sandwich cookies (crushed)

2 tbsp melted coconut oil or dairy-free butter

3 cups gluten free chocolate ice cream (softened)

1/2 cup dairy free chocolate fudge (optional)

3 cups gluten free vanilla ice cream (softened)

2 cups dairy free whipped topping

1/4 cup gluten free rainbow sprinkles


Instructions

1. Line a 9-inch springform pan with parchment paper.

2. Mix crushed cookies with coconut oil and press into the bottom of the pan.

3. Freeze crust for 10 minutes until firm.

4. Spread softened chocolate ice cream over the crust. Freeze 30 minutes.

5. Drizzle with fudge and sprinkle with more cookie crumbs (optional). Freeze 15 minutes.

6. Add softened vanilla ice cream on top and smooth the surface. Freeze until firm (2 hours or overnight).

7. Top with whipped topping and sprinkles.

8. Freeze again for 30 minutes before serving.

9. Release from pan, slice, and serve cold.


Notes

Use a gluten free cake mix to make a brownie or cake base for variation.

You can replace fudge layer with a swirl of dairy-free chocolate spread.

Let ice cream soften slightly before spreading for smooth layers.


Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg