When my son asked for a gluten free ice cream cake for his birthday, I thought I was going to find myself spending hours trying to create this new (to me) concoction.
Recipes I’d researched detailed hours-long processes of layering, then freezing, then waiting and layering and repeating the process until the final multi-layer cake was complete. As per my usual, I waited until the last possible minute to begin making this cake, so I didn’t have such a luxury of time on my side.
I think you’ll be as pleased as I was to discover that my beautiful gluten free ice cream cake only took a couple of hours from start to delicious frozen finish!
Just-in-time-birthday-cakes are becoming my specialty (of necessity!), so I’m happy to add this one to my growing recipe list!
I hope your family enjoys it as much as mine has!
Use whatever ice cream your birthday boy or girl (or grown up) prefers – dairy or non-dairy, whatever flavor you like! Maybe even try my new homemade gluten free vegan ice cream recipe?
I highly recommend using a springform pan like this one pictured. It makes the sides nice and even and makes removing the cake from the pan a breeze.
You’ll only need 1.5 quarts total – maybe you want to mix it up and use a different flavor for each layer? Creative possibilities abound with a recipe as easy and fun as this one!
Leave a comment and let me know what cake-ice cream combos you’ve tried. Inspire me!
Gluten Free Ice Cream Cake Recipe
Gluten Free Ice Cream Cake Recipe
When a beautiful gluten free ice cream cake only takes a couple of hours from start to delicious frozen finish, what's not to love?
Ingredients
Cake
- 1 ½ cups (202.5 gr) gfJules® Gluten Free All Purpose Flour
- 1 cup minus 1 Tbs. granulated cane sugar
- ¼ cup cocoa
- 2 tsp. baking powder
- 1/3 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1/3 cup vegetable oil or coconut oil (melted)
- ¾ cup chocolate milk, dairy or non-dairy (or add 3 Tbs. chocolate syrup like Herhey's Simply 5 Syrup to plain dairy or non-dairy milk)
- 2 eggs or substitute (like 6 Tbs. aquafaba)
- 1 Tbs. white vinegar
Other ingredients:
- 1.5 quarts ice cream or non-dairy alternative (I like So Delicious®)
- 1-2 cups crushed gluten free cookies (I used Glutino Lemon Wafer Cookies, optional)
Instructions
To Make the Cake:
Preheat oven to 350° F (static) or 325° F (convection).
Lightly oil a 9 or 10-inch round springform pan and set aside. The springform pan is what the cake will be prepared in, and it makes the cake “building” much easier, so I highly recommend it.
Whisk together dry ingredients in a bowl. In a large mixing bowl, beat all liquids together using a whisk attachment on an electric mixer or using a whisk by hand. Once mixed, slowly stir in the dry ingredients to integrate. Stir until the batter is completely smooth.
Pour batter into prepared pan and bake for approximately 35 minutes. Bake time will differ depending on the size and type of pan used, and whether it has a silver or dark finish, so check with a toothpick inserted into the center before removing the cake from the oven.
If the toothpick comes out with wet batter, the cake is not done baking; if it comes out clean or with a few crumbs, the cake is done baking. Remove to fully cool on a wire rack.
To Make the Ice Cream Cake:
Set 1.5 quarts of ice cream out to soften at room temperature. Gauge how warm your kitchen is to determine how long the ice cream will need to sit out. The goal is for the ice cream to be spreadable, but not to be melted.
Remove the cake from the springform pan and using a large knife, wire cake cutter or unwaxed dental floss, cut the cake in half horizontally so you are left with two thinner round cakes.
Return one cake to the bottom of the springform pan and close the latch on the pan. Spread ice cream on top of that layer, and if desired, crush gluten free cookies and sprinkle on top of the ice cream. I used Glutino® Lemon Wafers here.
Lay the second layer of cake on top and spread with a thinner layer of remaining ice cream. Place the pan in the freezer on top of a sheet of wax paper, in case of any melting. Freeze for at least one hour before frosting.
Use this linked frosting recipe to prepare white or chocolate frosting, then spread on top of the cake and return to the freezer until serving.
I know you’re going to LOVE this gluten free ice cream cake recipe!
Pin for later!
I used 3 pints of So Delicious Dairy Free Cashew Milk Vanilla Ice Cream, because its texture is creamier than their coconut milk. I used one container of their Coco Whipped Topping. I used a gluten free cookie (can’t remember the brand!) that had no palm oil in it. It was difficult to find one, but I avoid palm oil as a rule.
There was no compromise in taste or texture! It was devoured by all–gluten-free and gluten-laden eaters!
Oh WOW, Christine! This one takes the cake!!!! No wonder it was devoured! Thanks so much for sharing your yummy pic and also what you used to make this delightful gluten free ice cream cake creation!!!
~jules
How long will it stay good in the freezer for? Could I make it 3 or 4 days before?
Hi Lucy, it really all depends on how well it’s wrapped. If wrapped or covered tightly, it can last many days in the freezer, you just don’t want to let any air get to it or it will dry out. Enjoy the recipe!!!
~jules
I would love to try making an ice cream cake! Thanks for all the tips!
It was a lot easier than I thought it would be, Michelle! Hope you get to try it soon!
~jules
Look at all those amazing layers! Bakery shop perfect!
You are too kind, Steph! 😉
I misplaced my cake wire so I had to find some cookbooks that were the same thickness and make a jig to cut the cake as evenly as possible. It was pretty funny to watch!
~jules
That’s hysterical!! I can’t wait to try this cake. Going to make it before summer’s done!
So glad you’re going to try this recipe, Lori!
~jules
What an amazing looking cake, Jules. Love it ♥
I use my 6″ springform pan quite often too for similar cakes — it’s the perfect size 🙂
Oooh Audrey, this could be lovely with a 6″ springform – think of the TOWER of cake and ice cream you could build!
~jules
I love making ice cream cakes but haven’t tried your method of making them in the springform pan yet – I usually make 6 inch versions and don’t have a springform that small. I’ll definitely have to try your way soon!
I’d love to know what you think when you try it, Sharon!
~jules
Carvel Ice cream cake is the only thing my brother ever wants for his birthday!
Well, now you can make him one YOU can eat, Rebecca! 🙂
~jules
What size is your springform pan? It appears I need to invest in one!
Hi Jana,
Glad to hear you want to make this recipe! My springform is 9 1/2 inches (strange, I know!), so a 9 or 10-inch pan would work.
Can’t wait to hear how it turns out for you!
~jules
Anxious to try again, using your procedure. My first I left the cake (I used your box of cake mix) in the freezer too long and it was to hard to cut into the cake.
Hi Carol – I can’t wait to hear how it goes this time around!
~jules
I made this for my daughter in April! used homemade coconut milk base peanut butter ice cream-Yum!
Hi Jules! This recipe looks awesome. My husband has a summer birthday and has always enjoyed an ice cream cake as a birthday cake. However, he doesn’t like chocolate. Do you think this would be good with your yellow cake, using the same process listed here?
Hi Michelle, you could definitely make that recipe, but you may want to halve it or you’ll have A LOT of cake! The other (easy) thing to do is to use this recipe but omit the cocoa and cut the milk by 1/4 cup (and use plain milk, of course!). Can’t wait to see pics of your birthday masterpiece!!!
~jules
Hi Heather…. Is there any chance you are willing to share your recipe for the homemade coconut milk based peanut butter ice cream? That sounds DE-LISH!! =0)