Easy Peasy Gluten Free Ice Cream Cake Recipe

Move over Dairy Queen because this gluten-free ice cream cake beats any recipe out there! Celebrate a birthday or special occasion with chocolate cake layered with gluten-free Oreos, hot fudge, and ice cream, all covered with fluffy whipped cream frosting. Includes easy step-by-step photos and dairy-free option.

Prep Time 30

Cook Time 30

Freezing 3

Total Time 4

Servings

Author Melissa Erdelac

Ingredients

Instructions

Ice Cream Layer

Line a 9-inch cake pan with two large pieces of foil, criss crossed. Press down to the shape of the pan, leaving overhang edges to pull it out of the pan.
In a large bowl, mix together the softened ice cream with 12 chopped or crushed Oreos. Spread evenly in the prepared pan and press a layer of plastic wrap on top. Freeze until solid, at least 3 hours or overnight.
1.5 quarts vanilla ice cream (or any preferred gluten-free flavor), 1 package Gluten-Free Oreo Cookies

Chocolate Cake

While the ice cream solidifies, prepare the cake layer. Preheat the oven to 350ºF. Prepare another 9-inch cake pan by spraying with cooking spray, lining bottom with cut-to-size parchment, and then spraying the parchment. Set aside.
In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.
1 cup all purpose gluten-free flour, 1 cup granulated sugar, 6 tablespoons unsweetened baking cocoa , 1 teaspoons baking powder, ¾ teaspoons baking soda, ½ teaspoon salt
Add milk, oil, eggs, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.
½ cup milk or non-dairy milk, ¼ cup vegetable, canola, or coconut oil, 1 large egg, 1 teaspoons vanilla extract, ½ cup boiling water
Spread the cake batter evenly in the prepared pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
Remove from the oven and cool in the pan for 5 minutes. Turn the cake onto a wire rack to cool completely before assembling.

Assembling

Place the cooled cake on a cake platter or stand. Tuck strips of waxed paper underneath the cake to keep the plate clean while layering.
Spread ¾ cup hot fudge on top of the cake. Chop or crush 12 more Oreo cookies and sprinkle on top of the sauce.
12 ounce (gluten-free) hot fudge
Remove the ice cream layer from the freezer and release from the pan. Place on top of the crushed cookies. Place the assembled cake bake in the freezer while the frosting is prepared.

Whipped Cream Frosting

In a mixing bowl place the heavy cream and powdered sugar. Beat until it holds shape and peaks form.
2 cups heavy cream, ¼ cup powdered sugar
Use an offset spatula to spread the whipped cream over the top and sides. If desired, reserve some to pipe a decorative edge on top.
Sprinkle more crushed Oreos on top and remaining hot fudge sauce, if desired. Place back in the freezer until ready to serve.
Let the cake sit for 30 minutes before slicing and serving. For a complete easy step-by-step guide, see this how to cut ice cream cake post. Cover and store leftovers in the freezer up to 1 week.

Notes

Dairy-Free Modifications

The cake recipe included is already dairy-free by simply using a non-dairy milk.

Replace the ice cream with your favorite dairy-free flavor and instead of using heavy cream for the frosting, use canned coconut milk. For the hot fudge, many store brands are dairy-free or use a homemade dairy-free recipe.

Recipe adapted from Preppy Kitchen

Nutrition