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When my son asked for a gluten free ice cream cake for his birthday this year, 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 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 seem to be my specialty, 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!
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?
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!
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