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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 2 votes
close up of a slice of ice cream cake covered in chocolate sauce
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:
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.

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