Gluten-Free Ice Cream Cake
Published
This easy gluten-free ice cream cake reminds me of the ones from my childhood! Creamy vanilla ice cream is sandwiched between two layers of chocolate cake, which I decorate with homemade whipped cream frosting and crumbled cookies. This recipe is entirely gluten-free, and I’ve also included a dairy-free option! I love making this recipe for my kid’s birthdays, but I think it’s the perfect treat for the summertime, too!
Gluten-Free Ice Cream Cake Recipe
When my eldest son asked me for a gluten-free Oreo ice cream cake for his birthday one year, I knew I couldn’t turn to the usual store-bought options.
Instead, I used my tried and true gluten-free chocolate cake recipe as inspiration and added a layer of creamy vanilla ice cream to the middle. Once it was decorated with my whipped cream frosting (or Cocowhip for a dairy-free option) and gluten-free Oreos, I couldn’t tell the difference between this cake and the ones I used to have as a kid! This recipe is honestly so easy to make, and it’s always a hit with my family.
Ingredients
- White Vinegar or Lemon Juice & Milk: I mix the milk with either white vinegar or lemon juice to make homemade buttermilk. This helps create a moist cake and gives it a great texture. I use unsweetened almond milk as a dairy-free option.
- All-Purpose Gluten-Free Flour with Xanthan Gum: I like Pillsbury gluten-free flour for this recipe. Not all flours are created equal, and you may experience a different result if you use a different blend. Make sure your chosen flour includes xanthan gum, which helps hold the cake together.
- Baking Soda & Baking Powder: For helping the cake rise.
- Salt: A little salt helps to balance out the sweetness.
- Ground Cinnamon: I add some cinnamon to my batter for a hint of warmth and spice.
- Cocoa Powder: Use unsweetened cocoa powder for a rich, chocolatey flavor. I also recommend double-checking the label to make sure it’s gluten-free and dairy-free if needed.
- Unsalted Butter: Your butter should be softened so it creams with the sugar easily. Smart Balance butter is my favorite dairy-free option.
- Granulated Sugar: For sweetness and texture in the cake.
- Pure Vanilla Extract: Vanilla and chocolate are the perfect match, so don’t skimp on the quality of your vanilla extract!
- Eggs: I use large eggs in this recipe for gluten-free ice cream cake.
- Hot Water: Creates steam that helps the cake stay moist and blooms the cocoa powder to enhance the chocolate flavor.
- Gluten-Free Chocolate Cookies: I still remember the day I found out Oreo’s had come out with a gluten-free version of their cookies! These are my chosen cookies for decorating my cake. You can use any gluten-free chocolate cookie you like.
- Gluten-Free Ice Cream: Not all ice cream are gluten-free, so always check the label. Vanilla ice cream is my go-to for this cake. For dairy-free, I buy Aldis Earth Grown Almond Milk Ice Cream.
- Whipped Cream Frosting: My homemade frosting is made from heavy whipping cream, vanilla extract, powdered sugar, and cornstarch. You can also use Cool Whip as a store-bought option. Cocowhip is my preferred dairy-free alternative, and I buy it at Walmart.
Tips and Suggestions
- I created this recipe with Pillsbury gluten-free flour. It won’t work with almond, coconut, or oat flour.
- I recommend lining the bottoms of your cake pans with parchment paper. Trace the bottoms of the cake pans with a pencil and cut them out with scissors for the perfect fit!
- Always use gluten-free cooking spray to grease the cake pans. I like coconut oil cooking spray.
- I let my cakes cool in the pans for 15 minutes before removing them and placing them on wire racks to cool completely.
- I’ve found the best way to measure gluten-free flour is to use the “spoon & level” method. It’s always best to use a dry measuring cup to measure flour, not glass measuring cups used for liquid. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup.
- For the dairy-free option, I use Smart Balance butter, unsweetened almond milk, Aldi’s Earth Grown Almond Milk Ice Cream, and So Delicious Cocowhip. The Cocowhip is softer than traditional whipped topping, so I only frost the top of the dairy-free version of this cake.
- Some of my other favorite brands of dairy-free ice cream that also have gluten-free flavors are Ben & Jerry’s and So Delicious. Make sure to check the labels of dairy-free ice creams because not all the flavors are gluten-free.
- To get clean slices, I let the cake sit out at room temperature for about 15 minutes and use a sharp knife dipped in hot water to slice through the ice cream layer.
Is Dairy Queen Ice Cream Cake Gluten-Free?
The crunchy center usually used in Dairy Queen’s ice cream cakes contains wheat flour and isn’t gluten-free. However, I believe you can contact individual Dairy Queens to request a special-made gluten-free version. You have to give them plenty of notice, though! But as many members of my family (including myself) are also dairy-free, I much prefer making this cake from scratch, and it’s super easy!
Flavor Variations to Try
You can use any flavor of ice cream, crushed cookies, or cake you like. Recently, I made this recipe using our gluten-free vanilla cake, filled it with strawberry ice cream, and topped it with crushed gluten-free shortbread cookies! Mint chocolate chip ice cream would also go really well with the chocolate cake in this recipe.
You really can’t go wrong with any flavor combination of ice cream and cake; just don’t forget to check the labels!
Storage Instructions
Leftover gluten-free ice cream cake slices can be popped into a freezer-safe container and kept in the freezer for 1-2 months. If making this cake ahead of time, I’d prepare the cake and ice cream layers and store them (unfrosted), wrapped in plastic wrap, for up to 3 months before using. Frost the cake while it’s still frozen, slice, and serve!
More Gluten-Free Cake Recipes to Try!
- Gluten-Free Carrot Cake
- Gluten-Free Mini Cheesecakes
- Gluten-Free Birthday Cake
- Gluten-Free Strawberry Cake
Gluten-Free Ice Cream Cake Recipe
Ingredients
Cake
- 1 tablespoon white vinegar or lemon juice
- 1 cup milk, Dairy-free use unsweetened almond milk.
- 2 cups all-purpose gluten-free flour with xanthan gum*, I created this recipe with Pillsbury gluten-free flour. It won't work with almond, coconut, or oat flour.
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 3/4 cup gluten-free cocoa powder
- 1/2 teaspoon ground cinnamon
- 9 tablespoons unsalted butter, softened (1/2 cup plus one 1 tablespoon), Dairy-free use Smart Balance butter.
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup boiling water
- 1 quart (48-ounces) gluten-free ice cream**
- 1 package gluten-free chocolate cookies, I used gluten-free Oreos. They are also dairy-free.
Whipped Cream Frosting (you can also skip this step and use Cool Whip)
- 2 cups heavy whipping cream,
- 1 tablespoon pure vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup corn starch
Dairy-Free Frosting
- 1 9-ounce container Cocowhip***, Or use this recipe from Go Dairy Free. Add cornstarch to stabilize.
Instructions
- Preheat the oven to 350°F.
- Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. (I like coconut oil cooking spray.)
- Add the white vinegar (or lemon juice) to the milk to make the homemade buttermilk.
- In a medium-sized bowl, add the gluten-free flour with xanthan gum, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients.
- In a large bowl, cream the softened butter and granulated sugar with a mixer until fluffy.
- Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
- Add the gluten-free flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
- Add the homemade buttermilk to the cake batter and mix until fully combined.
- Add the boiling water to the batter and mix until fully combined.
- Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan.
- Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Allow the cakes to cool for 15 minutes. Remove them from the cake pans and allow to fully cool on a baking rack.
- Wrap the cakes in plastic wrap or foil and then place in a freezer bag. Freeze the cakes overnight or for a minimum of 6 hours.
Ice Cream Layer
- Take the gluten-free ice cream out of the freezer and allow it to soften for 5 minutes.
- Line a 9-inch cake pan with aluminum foil or plastic wrap. I like using foil because it does not lift up when you add gluten-free ice cream to the pan.
- Empty the entire container of softened, gluten-free ice cream into the cake pan and smooth it out with a spatula.
- Cover the smoothed top with foil or plastic wrap and freeze the ice cream overnight or for a minimum of 6 hours.
How To Assemble The Ice Cream Cake
- Crush the gluten-free cookies either in a food processor or place them in a plastic storage bag and crush them with a rolling pin.
- Make the whipped cream frosting.
- Place the first cake layer on top of the cake platter.
- Add a thin layer of whipped cream to the top of your cake layer and sprinkle with some of the crushed gluten-free cookies.
- Remove the frozen ice cream layer from the foil and place it on top of the first cake layer.
- Sprinkle the top of the ice cream layer with some crushed gluten-free cookies.
- Place the second cake layer on top of the ice cream layer.
- Cover the whole cake with the whipped cream frosting. If using the dairy-free Cocowhip, it will be softer than the stabilized whipped cream. When using the dairy-free Cocowhip, I just frosted the top of the cake.
- Using a star tip (Wilton 1M tip), add some dollops of whipped cream on top of the cake. Finish decorating with additional whole gluten-free cookies and remaining crushed gluten-free cookies.
- Serve immediately or place the cake back into the freezer until ready to serve.
- Just before serving, take the cake out of the freezer and move it to the refrigerator for 30 minutes or let sit at room temperature for 15 minutes for easy slicing.
- Store leftovers in a freezer-safe container and place the cake back in the freezer.
Whipped Cream Frosting
- Place your mixing bowl in the refrigerator or freezer for a few minutes to chill.
- In the cold mixing bowl, whip the heavy whipping cream on medium speed for 15-30 seconds or until it's foamy.
- Add the pure vanilla extract, powdered sugar, and cornstarch and continue mixing at medium speed until stiff peaks form and it becomes firm.
- Refrigerate until ready to frost the cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Ice Cream Cake Step-By-Step
Preheat the oven to 350°F. Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. Add 1 tablespoon white vinegar (or lemon juice) to the 1 cup of milk to make the homemade buttermilk.
In a medium-sized bowl, add 2 cups gluten-free flour with xanthan gum, 1 teaspoon salt, 1 teaspoon baking soda, 1/2 teaspoon gluten-free baking powder, 3/4 cup cocoa powder, and 1/2 teaspoon cinnamon. Stir to combine the ingredients.
In a large bowl, cream 9 tablespoons softened butter and 2 cups granulated sugar with a mixer until fluffy.
Add 2 large eggs and 1 teaspoon pure vanilla extract to the butter mixture and mix until fully combined.
Add the gluten-free flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
Add the homemade buttermilk to the cake batter and mix until fully combined. Add 3/4 cup boiling water to the batter and mix until fully combined.
Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan.
Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
Allow the cakes to cool for 15 minutes. Remove them from the cake pans and allow to fully cool on a baking rack.
Wrap the cakes in plastic wrap or foil and then place in a freezer bag. Freeze the cakes overnight or for a minimum of 6 hours.
Take 1-quart (48-ounces) gluten-free ice cream out of the freezer and allow it to soften for 5 minutes.
Line a 9-inch cake pan with aluminum foil or plastic wrap. I like using foil because it does not lift up when you add gluten-free ice cream to the pan.
Empty the entire 1-quart (48-ounces) container of softened, gluten-free ice cream into the cake pan and smooth it out with a spatula. Cover the smoothed top with foil or plastic wrap and freeze the ice cream overnight or for a minimum of 6 hours.
When you’re ready to assemble the cake: Crush 1 package gluten-free cookies either in a food processor or place them in a plastic storage bag and crush them with a rolling pin. Make the whipped cream frosting.
Place your mixing bowl in the refrigerator or freezer for a few minutes to chill. In the cold mixing bowl, whip 2 cups heavy whipping cream on medium speed for 15-30 seconds or until it’s foamy. Add 1 tablespoon pure vanilla extract, 1/2 cup powdered sugar, and 1/4 cup cornstarch and continue mixing at medium speed until stiff peaks form and it becomes firm.
Refrigerate until ready to frost the cake.
Place the first cake layer on top of the cake platter. Add a thin layer of whipped cream to the top of your cake layer and sprinkle with some of the crushed gluten-free cookies.
Remove the frozen ice cream layer from the foil and place it on top of the first cake layer. Sprinkle the top of the ice cream layer with some crushed gluten-free cookies.
Place the second cake layer on top of the ice cream layer. Cover the whole cake with the whipped cream frosting. If using the dairy-free Cocowhip, it will be softer than the stabilized whipped cream. When using the dairy-free Cocowhip, I just frosted the top of the cake.
Using a star tip (Wilton 1M tip), add some dollops of whipped cream on top of the cake. Finish decorating with additional whole gluten-free cookies and remaining crushed gluten-free cookies. Serve immediately or place the cake back into the freezer until ready to serve.
This recipe was delicious! I used store-purchased mint chocolate chip ice cream for the ice cream layer and it was a perfect compliment to the gluten free cake layers. The cake portions were a little on the dense side, but i’ve never made a gluten free cake that wasn’t. (I used King Arthur gluten measure-for-measure flour because Pillsbury was not available). Other than that i did not alter the cake recipe at all. The stabilized whipped cream icing held up beautifully even after being frozen for a couple of hours. I added the final dallops of icing on the top at the last minute due to space in the freezer and that made for a beautiful presentation (I just piped them directly from a ziplock bag with the corner snipped off. (So much easier than messing with a icing piper!) I’m made about a dozen gluten free cakes and this was the best tasting and looking.
So so so good. Perfect recipe. Icing was enough for a rustic, semi naked look. Probably would double it if I wanted a perfectly white cake. But OMG delicious!
Wonerful recipe, chocolate in cake was a treat for my birthday boy loved the step by step recipe and your article please do more made it easier for me