Gluten Free Ice Cream Cake Recipe

Gluten Free Ice Cream Cake Recipe

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!

gluten free ice cream cake slice on polka dots

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.

gluten free ice cream cake in pan on polka dots

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


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?

  • Author:
  • Prep Time: 90 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: serves 10



  • 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 Ah!laska® organic syrup to plain milk)
  • 2 eggs or substitute
  • 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 (optional)


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!

Gluten Free Ice Cream Cake Slice

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Unlike most ice cream cake recipes, this beautiful gluten free ice cream cake only took a couple of hours from start to delicious frozen finish!

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23 thoughts on “Gluten Free Ice Cream Cake Recipe

  1. Pingback: Gluten Free Mistakes - gfJules

    • 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!!!

    • 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!

    • Oooh Audrey, this could be lovely with a 6″ springform – think of the TOWER of cake and ice cream you could build!

    • 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!

  2. 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 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!!!

    • 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)