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A slice of gluten-free ice cream cake on a white plate, showing layers of brownie, chocolate ice cream, and vanilla ice cream, topped with piped whipped cream and colorful sprinkles.

Gluten Free Ice Cream Cake

lilya Miller
This easy homemade gluten-free ice cream cake brings back the joy of childhood birthday parties—without the gluten! With creamy layers, cookie crunch, rich fudge, and fluffy whipped topping, it’s the perfect dessert for birthdays, BBQs, or anytime you crave a nostalgic frozen treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 7 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 148 kcal

Ingredients
  

Cookie Crunch Layer

  • 1 cup crushed gluten-free chocolate sandwich cookies (e.g., GF Oreos)
  • 2 tbsp melted butter

Chocolate Fudge Layer

  • 1 cup chocolate chips
  • 1 tbsp butter
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 0.25 cup corn syrup
  • 0.5 cup heavy cream heated until boiling

Ice Cream Layers

  • 3 cups gluten-free chocolate ice cream softened
  • 3 cups gluten-free vanilla ice cream softened

Whipped Cream Topping

  • 2 cups cold heavy cream
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  • Mix crushed cookies with melted butter and spread on the baking sheet. Bake 8–10 minutes until crisp. Cool completely.
  • In a heatproof bowl, combine chocolate chips, butter, salt, vanilla, and corn syrup.
  • Heat heavy cream until boiling, pour over the chocolate mixture, let sit 2–3 minutes, then whisk until smooth. Set aside.
  • Line an 8-inch springform pan with plastic wrap. Spread softened chocolate ice cream evenly and freeze 30 minutes.
  • Pour the fudge over the chocolate ice cream, spread evenly, and sprinkle cooled cookie crunch over it. Freeze 10 minutes.
  • Spread softened vanilla ice cream as the top layer. Freeze 2–3 hours until firm.
  • Beat cold cream, powdered sugar, and vanilla until stiff peaks form.
  • Remove cake from pan, spread whipped cream over top and sides. Decorate with sprinkles or cookie crumbles if desired.
  • Freeze until ready to serve. Let sit 10 minutes at room temp before slicing with a hot knife for clean cuts.

Notes

Use dairy-free substitutes like CocoWhip and non-dairy ice cream for a vegan-friendly version. Try variations like strawberry crunch or cookies and cream to personalize your cake.

Nutrition Facts (per serving)

  • 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
 
Keyword Gluten-Free Dessert, Gluten-Free Ice Cream Cake, Ice Cream Cake, No-Bake Cake, Summer Dessert