Gluten Free Ice Cream Cake Recipe
This Gluten Free Ice Cream Cake Recipe offers a delicious and indulgent dessert that is perfect for those with gluten sensitivities. Made with layers of rich, creamy ice cream and a gluten-free cake base, this recipe ensures everyone can enjoy a slice of this frozen delight. It's easy to prepare and customize with your favorite ice cream flavors and toppings, making it an ideal treat for birthdays, celebrations, or any special occasion.
Ingredients
Gluten-Free Chocolate Cake:
- 1 cup all-purpose gluten-free flour I highly recommend Cup4Cup gluten-free flour
- 1 cup granulated sugar
- 6 tablespoons unsweetened baking cocoa
- 1 teaspoon baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- ½ cup milk or non-dairy milk
- ¼ cup vegetable canola, or coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup boiling water
Whipped Cream Topping:
- 2 cups cold heavy whipping cream 480 ml
- ¾ cup powdered sugar 100 grams
- 1 teaspoon vanilla extract
- Sprinkles for topping
Ice Cream Layer:
- 1.5 quarts vanilla ice cream or any preferred gluten-free flavor, softened for 20-30 minutes
- 1 package of Gluten-Free Oreo Cookies divided
Instructions
- Preheat the oven to 350 F, and line a 9-inch spring form pan with parchment paper.
- Whisk together the flour, sugar, cocoa powder, baking powder, and salt in a large mixing bowl. Add the milk or non-dairy milk and oil to the dry ingredients, along with eggs and vanilla extract. Beat together until well combined and smooth. Stir in boiling water and last until well combined (it will be thick)
- Pour batter into the prepared cake pan and smooth the top. Bake for about 30-40 minutes or until a toothpick comes out with moist crumbs. Cool completely on a wire rack.
- In a large mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form (tips stand straight up when you lift the beaters).
- Cut the cake into 3 even layers using a long serrated knife or cake leveller to give an even look. Place the top layer on a cake plate and spread 1/3 of the whipped cream on the cake. Place a layer of Oreo cookies on top. Follow another layer of whipped cream and cover the top with remaining Oreo cookies to seal.
- Freeze until solid, 3 hours or overnight (can be frozen for up to 3 months).
- When ready to serve, remove from freezer and allow to thaw for 10 minutes (you can skip this step if you are serving it right away).
- Remove the cake from the pan and carefully remove parchment paper on the underside of the cake. Slice with a knife or sharp serrated knife and run through a pizza cutter or pastry blender to make it even. Serve with extra whipped cream and strawberry garnish as desired.