Gluten-Free Ice Cream Cake (Carvel Copycat)

Use our step-by-step tutorial to learn how to make a Gluten-Free Ice Cream Cake! Based on old-school carvel ice cream cake with cookie crumble! Personalize with YOUR favorite ice cream flavors.

Gluten-Free Ice Cream Cake

We have a new birthday tradition in our family and it involves a lot of ice cream. My older son is a huge ice cream lover and requested an ice cream cake this year for his birthday instead of a regular cake.

He was very specific about it and wanted three layers – strawberry, vanilla bean, and mint chocolate chip. My husband started talking about old school ice cream cake – like from Carvel and my son was immediately sold on the idea of crumbled cookies being involved.

What Is A Carvel Style Ice Cream Cake?

In case you aren’t familiar, Carvel is a chain ice cream shop that is pretty famous for their ice cream cakes. This isn’t just your traditional ice cream cake though, it’s an ice cream cake with a hidden layer of cookie crumbles inside that add that perfect crunch.

An old-school Carvel ice cream cake is usually two different flavors of soft-serve ice cream, separated by a middle layer of cookie crumbles and chocolate sauce. Super yummy but made with low-quality ingredients. Not anymore! I have cracked the code and now we can make gluten-free ice cream cake that is a Carvel copycat with whatever quality ingredients we want!

What Do You Need For a Carvel Style Ice Cream Cake?

First things first, you need cookies. Oreo style cookies. Since my son is gluten-free, I used gluten-free Oreo style cookies from Trader Joe’s. There are others out there but I can’t vouch for them as I haven’t tried them. If gluten isn’t an issue, Newman’s Own makes a great organic Oreo style cookie.

Chocolate Sauce is optional but really takes this over the top! Whole Foods has an organic 365 one that is very affordable. You can use whatever is leftover to drizzle over the top!

Next up, you need to make some homemade whipped cream. It’s easy and takes minutes. I include the instructions for that below in the recipe.

As for the ice cream, Carvel uses soft serve. I experimented with whipping the ice cream to get that softer texture before re-freezing. It does lighten up the final cake a bit and the texture is nice but overall, I do not think it is worth the extra effort, time and mess it takes so I say skip it and just use your favorite brand of ice-cream.

How To Make A Gluten-Free Ice Cream Cake

I did a bunch of research and played around with the recipe. The version I made for his birthday party was a big rectangle cake with three layers (as requested). It turned out really good but I made a few mistakes and really learned a lot about making the perfect ice cream cake along the way. At least making the perfect old school Carvel style ice cream cake.

I’m not going to lie, this recipe is one that’s going to take a bit of time and patience. It’s not one of those “just throw it together and call it a day” kind of cakes. You’re going to need to follow the steps carefully, but it will all be worth it in the end, I promise. It’s not that it’s hard, it’s just a bunch of little steps and takes some time!

• Begin by separating the cookies from the creamy insides and discard. (Picture 1)
• Place cookies in a gallon-size ziptop bag and seal and use a rolling pin to crush the cookies. (Pictures 2 and 3)

• Next, set your ice cream on the counter and allow to soften.
• While the ice cream is out, line two 9″ round cake pans with saran wrap and then parchment paper. (Picture 4)
• Dump the softened ice cream into each round cake pan. (Picture 5)
• Use a spatula to spread out until smooth and even. (Picture 6)
• Use the crushed cookies to top one of the cake layers, slightly pressing to make sure the cookies are not just sitting on top of the softened ice cream. Leave the other cake layer plain. (Picture 7)

• Immediately place both cake pans flat in the freezer and freeze until solid.
• When you are ready to assemble the cake, start by making whipped cream. Pull mixing bowl and beaters from freezer. Pour whipping cream, sugar, vanilla and salt into a chilled mixing bowl and beat the cream until firm peaks begin to form.
• Grab a cake plate or other serving plate and line with strips of parchment paper to make handling and decorating the cake easy (you can just pull these out from the bottom). (Picture 8)
• Lift the cookie-topped cake layer out of the cake pan. Set on the counter and gently peel off the parchment paper. This layer is the “bottom” of the cake and should be placed on the cake plate first with the cookie crumble facing up to the sky.
• If you are using the optional chocolate sauce, now is the time to give a generous drizzle over the center of the cake (or what is know as the cookie crumble part).
• Next, repeat with the plain layer. Gently flip this layer onto the cookie layer so that the cookies are now effectively in the middle of the cake and the flat bottom side is now on the top. (Picture 9 and 10)
   
• Grab the whipped cream and begin “frosting” the cake using either a spatula or an off-set spatula. (Pictures 11 and 12)
• Finally, finish by pressing the remaining cookie crumbles onto the sides of the cake. (Picture 13)
• Slide the parchment pieces out from underneath the cake and place into the freezer until ready to serve.
  When ready to serve, allow the cake to sit at room temperature for 10 to 15 minutes to make it easier to cut.
• Use a sharp knife to cut into 16 slices, serve immediately and Enjoy!

Other Carvel Ice Cream Cake Topping and Flavor Options

To make this recipe as traditional as possible, I used just vanilla and chocolate ice cream, but feel free to use any ice cream and topping combinations you would like.

I do not suggest using ice cream flavors with large chunks. It will be way too hard to make the ice cream into a nice smooth cake. I would stick to flavored but smooth options like strawberry, chocolate, vanilla, mint, caramel, etc…

You could also try to have fun with different flavor cookie crumbles such as peanut butter cookies, vanilla wafers, animal crackers, etc.

Tips and Tricks For The Best Gluten-Free Ice Cream Cake

• While this Ice Cream Cake is very easy to make, it does require some empty flat freezer space.
• It needs to be made the day before you plan to serve it to allow for the layers to set and then for the cake to set properly so make sure to plan ahead!
• SUGGESTION: Lower the temperature of your freezer to as low as possible to help set the layers and cake properly.

More Frozen Dessert Recipes To Enjoy

Dair-Free Peach Walnut Ice Cream With Honey

Skinny Vegan Cherry Ice Cream

Sugar-Free Magic Shell

Green Pina Colada Popsicles

Spiced Mango Popsicles With Ginger

Did you make this recipe? Please give it a star rating below!

Gluten-Free Ice Cream Cake

Prep Time: 2 hrs

Freezing Time: 1 d

Total Time: 1 d 2 hrs

 

Use our step-by-step tutorial to learn how to make a Gluten-Free Ice Cream Cake! Based on old-school carvel ice cream cake with cookie crumble! Personalize with YOUR favorite ice cream flavors.

Course: Dessert

Cuisine: American

Keyword: carvel ice cream cake, gluten free ice cream cake, how to make an ice cream cake, How To Make an Ice Cream Cake with Cookie Crumble

Servings: 16 servings

Calories: 673 kcal

Author: Alyssa Brantley

5 from 5 votes

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Ingredients

For The Cake:

• 4 quarts ice cream see NOTES, softened
• 2 packages gluten-free Oreo style cookies creamy middles discarded and cookies crushed
• 1/2 cup chocolate sauce OPTIONAL (not included in nutrition calculation)

For the Whipped Cream:

• 1 pint heavy whipping cream
• 1/4 cup organic sugar
• 1 teaspoon pure vanilla extract
• 1 pinch finely ground sea salt

Instructions

1. Begin by separating the cookies from the creamy insides and discard.
2. Place cookies in a gallon size ziploc bag and seal - leaving a nice pocket of air. Use a rolling pin to crush the cookies. You want them to be crushed but not powdery.
3. This is a good final consistency. NOTE: I do NOT recommend using a food processor to crush the cookies as they wind up becoming too powdery, which makes the ice cream layers separate.
4. Next, set your ice cream on the counter and allow to soften for 10 to 15 minutes. While the ice cream is out, line two 9" round cake pans with saran wrap and then parchment paper. The saran wrap is my secret weapon to make the cake release without having to use a springform pan. The saran creates a slippery layer between the cake pan and the parchment and the solid ice cream cake layer slides right out!
5. Dump 2 quarts of softened ice cream into each round cake pan. Use a spatula to spread out until smooth and even.
6. Use half of the crushed cookies to top one of the cake layers, slightly pressing to make sure the cookies are not just sitting on top of the softened ice cream. Leave the other cake layer plain. Reserve the other half of the cookies to decorate the outside.
7. Immediately place both cake pans flat in the freezer - do not set tilted - and freeze for 3 to 4 hours or until solid. This is also a great time to stick a large metal mixing bowl and the beaters from your hand mixer or stand mixer in the freezer. Leave them there until you are ready to make the homemade whipped cream.
8. When you are ready to assemble the cake, start by making whipped cream. Pull mixing bowl and beaters from freezer. Pour whipping cream, sugar, vanilla and salt into chilled mixing bowl. Start on low and quickly increase to a medium high mixing speed and continue to beat the cream until firm peaks begin to form, total time about 7 to 9 minutes. Set aside in the fridge for the next few minutes while you layer the cake.
9. Grab a cake plate or other serving plate. I like to place strips of parchment paper on the plate that I can later slide out and help keep the plate clean as I am decorating the cake. NOTE: the glass and vanilla in the picture are just to hold down the parchment until I am ready to put the cake on it.

10. Lift the cookie-topped cake layer out of the cake pan. Set on the counter and gently peel off the parchment paper. This layer is the "bottom" of the cake and should be placed on the cake plate first with the cookie crumble facing up to the sky.

    If you are using the optional chocolate sauce, now is the time to give the cookie crumble a generous drizzle.

11. Next, repeat with the plain layer. Gently flip this layer onto the cookie layer so that the cookies are now effectively in the middle of the cake and the flat bottom side is now on the top.
12. Grab the whipped cream and begin "frosting" the cake using either a spatula or an off-set spatula. I suggest working quickly so the layers do not melt too much and change shape.
13. Finally, finish by pressing the remaining cookie crumbles onto the sides of the cake. Slide the parchment pieces out from underneath the cake and place into the freezer (flat!) for 12 to 24 hours until ready to serve.

14. When ready to serve, allow the cake to sit at room temperature for 5 to 10 minutes to make it easier to cut. Use a sharp knife to cut into 16 slices, serve immediately and Enjoy!

NOTES:

• I used Tillamook Ice Cream and their large containers are 1.75 quarts. I had a third one not shown to make each layer a full 2 quarts.
• While this Ice Cream Cake is very easy to make, it does require some empty flat freezer space and needs to be made the day before you plan to serve it to allow for the layers to set and then for the cake to set properly so make sure to plan ahead!
• SUGGESTION: Lower the temperature of your freezer to as low as possible to help set the layers and cake properly.
• NUTRITION: Please note that the nutrition inforamtion is estimated based on the specific ingreidnets and amounts I used. This will VARY GREATLY depending on the brand and flavor of ice cream you use, the brand and count of gluten-free cookies, and if you use all of the whipped cream, cookies, etc. 

Nutrition Facts

Gluten-Free Ice Cream Cake

Amount Per Serving (1 slice)

Calories 673 Calories from Fat 387

% Daily Value*

Fat 43g66%

Saturated Fat 20g125%

Cholesterol 41mg14%

Sodium 47mg2%

Potassium 49mg1%

Carbohydrates 85g28%

Fiber 1g4%

Sugar 40g44%

Protein 11g22%

Vitamin A 435IU9%

Vitamin C 0.2mg0%

Calcium 24mg2%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Update Notes: This ice cream cake tutorial was originally posted in February 2017 and was updated in July 2019 with step-by-step instructions and photos as well as more helpful recipe information.