An easy recipe for a gluten-free ice cream cake. Creamy ice cream layered between a moist gluten-free cake topped with a whipped cream frosting. This gluten-free dessert recipe also has a dairy-free option.
Gluten-Free Ice Cream Cake
Making a gluten-free ice cream cake at home is easier than you think! This year my oldest son wanted a gluten-free Oreo ice cream cake for his birthday. It was a total hit with everyone at his party!
This gluten-free ice cream cake only takes a few simple ingredients and a little planning for freezing time. It is totally customizable as well.
I even have several options for the whipped cream frosting, and I also included a dairy-free option in the recipe.
You can use any flavor of gluten-free ice cream, crushed gluten-free cookies, or other favorite mix-ins. You could even switch up the flavor to the cake and make a vanilla cake from my Gluten-Free Birthday Cake recipe.
You can see just how easy it is to make a homemade gluten-free ice cream cake in the step-by-step recipe photos and the recipe video!
How To Make A Gluten-Free Ice Cream Cake
Cake Layers
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Preheat the oven to 350°F.
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Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray.
- To make your own buttermilk, add 1 tablespoon of white vinegar or lemon juice to milk or dairy-free milk and allow to sit for a few minutes.
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In a medium-sized bowl, add gluten-free flour with xanthan gum, salt, baking soda, gluten-free baking powder, cocoa powder, and cinnamon. Stir to combine the ingredients. (photo 1)
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In a large bowl, cream butter and sugar with a mixer. (photo 2)
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Add the eggs and pure vanilla extract to the butter mixture and mix until fully combined.
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Add the flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
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Add the cocoa powder mixture to the batter and mix until fully combined.
- Add the homemade buttermilk to the cake batter and mix until fully combined.
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Add the boiling water to the cake batter and mix until fully combined and smooth. (photo 3)
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Pour half of the batter in the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan. (photo 4)
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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.
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Check the center of the cake by inserting a toothpick to make sure it is done.
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Allow the cakes to cool for 15 minutes. I like to have mine cool on a baking rack. (photo 4 & 5)
- Remove the cakes from the pans and 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 adding 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. (photo 7)
- 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 in a food processor or place them in a plastic storage bag and crush them with a rolling pin.
- Make the whipped cream frosting (see the frosting instructions below).
- 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 the top with the crushed gluten-free cookies. (photo 8 & 9)
- Remove the frozen ice cream layer from the foil and place it on top of the first cake layer. (photo 10)
- Sprinkle the top of the ice cream layer with the crushed gluten-free cookies.
- Place the second cake layer on top of the ice cream layer. (photo 11)
- Cover the entire cake with the whipped cream frosting. (photo 12)
- 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 crushed gluten-free cookies.
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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.
How To Make Whipped Cream Frosting
This recipe is for a stabilized whipped cream frosting.
- Place your mixing bowl in the refrigerator or freezer for a few minutes.
- 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.
You can skip this step and use Cool Whip or Cocowhip for the dairy-free option.
Tips For Baking Gluten-Free Cakes
- Line the bottoms of the 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!
- Use gluten-free cooking spray to grease the cake pans. I like coconut oil cooking spray.
- Allow the cakes to cool in the pans for 15 minutes and then finish cooling on a cooling rack.
Gluten-Free Flour
This recipe was created with Pillsbury gluten-free flour. It is a cup-for-cup all-purpose gluten-free rice flour blend.
A cup for cup rice flour blend is one that is made up of rice flour, starches and already has xanthan gum. The xanthan gum helps to replace the elasticity and texture of gluten. It makes gluten-free baking so much easier!
Make sure not to add any extra xanthan gum to your flour if it already has it in it. If you do, you will get a gummy cake!
My preferred flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free cake recipe will not work with almond, coconut, or oat flour.
Pro Tip For Measuring Gluten-Free Flour
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. It is 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.
Please do not use a measuring cup to scoop the flour directly out of the bag or you could get more flour than the recipe needs.
Gluten-Free And Dairy-Free Ice Cream Cake
For the cake part of the dairy-free option, I used Smart Balance butter and unsweetened almond milk.
I used Aldis Earth Grown Almond Milk Ice Cream when making the dairy-free ice cream cake. Make sure to check your brand of dairy-free ice cream to ensure that is gluten-free.
Some of my favorite brands of dairy-free ice cream that also have gluten-free flavors are Ben & Jerry’s, So Delicious, and Aldis Earth Grown. Make sure to check the labels of dairy-free ice creams because not all the flavors are gluten-free.
I used gluten-free Oreos for the cookie crumble layer. Gluten-free Oreos are also dairy-free.
For the dairy-free whipped cream frosting, I used the So Delicious Cocowhip. The Cocowhip is softer than traditional whipped topping, so I only frosted the top of the dairy-free version of the cake.
I buy Cocowhip at Walmart in the freezer department where the other brands of whipped toppings are sold.
You can also make your own dairy-free whipped cream. This is a great recipe for Dairy-Free Whipped Cream from Go Dairy Free.
Just about everyone in my family is also dairy-free (including me). So I also try and have a dairy-free option to my recipes.
Easy Recipe For Gluten-Free Ice Cream Cake
If you have been missing the ice cream cake from your childhood, then look no further! This gluten-free ice cream cake will remind you of the ice cream cakes from Cold Stone Creamery and Baskin-Robbins.
The layers of this cake are easily made the night before serving. You can assemble and frost the cake right before you are ready to serve it.
More Gluten-Free Dessert Recipes For You To Try!
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Gluten-Free Ice Cream Cake {Dairy-Free Option}
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 like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
- 1 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup gluten-free cocoa powder
- 9 tablespoons unsalted butter, softened (½ cup plus one 1 tablespoon) (Dairy-free use Smart Balance butter.)
- 2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¾ cup boiling water
- 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
- ½ cup powdered sugar
- ¼ 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.
- Add the white vinegar (or lemon juice) to the 1 cup of 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. Scape 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. I like to have mine cool on a baking rack.
- Remove the cakes from the pans and 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 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.
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 the top with 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 the 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 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.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For the dairy-free cake option, I used Smart Balance butter and unsweetened almond milk.
- For the dairy-free ice cream, I used Aldis Earth Grown Almond Milk Ice Cream.
- For the dairy-free whipped topping, I used Cocowhip.
- I used gluten-free Oreos. They are also dairy-free.
- You can skip the whipped cream frosting step and use Cool Whip.
- I decorated the top using a Wilton 1M tip.
- Store leftovers in a freezer-safe container and place the cake back in the freezer.
- Mama says, "Check all of your labels!"
Ellen says
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.
Jessica Levin says
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!
Kathy roberts says
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