Gluten Free Ice Cream Cake
This Gluten-Free Ice Cream Cake is a decadent, customizable dessert that features layers of soft, fluffy gluten-free cake, rich ice cream, and delicious toppings. Whether you choose to top it with whipped cream, fresh fruit, or crushed cookies, this cake is guaranteed to be a hit for any celebration. It’s easy to make, freezer-friendly, and perfect for those following a gluten-free diet.
Equipment
- 1 9-inch round cake pan (for baking the cake)
- 1 Electric mixer or hand whisk (for mixing the cake batter)
- 1 9x9-inch baking dish or springform pan (for assembling the ice cream cake)
- 1 Large spoon or spatula (for spreading the ice cream)
- 1 Sharp knife (for slicing)
- Plastic wrap or aluminum foil (for covering the cake while freezing)
Ingredients
For the Cake:
- 1 box gluten-free cake mix 15 oz
- 3 large eggs
- 1/2 cup milk dairy or non-dairy
- 1/4 cup unsalted butter or dairy-free substitute
- 1 tsp vanilla extract
For the Ice Cream Layers:
- 4 cups gluten-free ice cream any flavor, softened
For the Topping (optional):
- 1/2 cup whipped cream dairy or non-dairy
- 1/2 cup gluten-free cookie crumbs like gluten-free Oreos or graham crackers
- 1/4 cup fresh fruit berries or bananas for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan with gluten-free flour, or line it with parchment paper.
Prepare the cake:
- In a large mixing bowl, combine the gluten-free cake mix, eggs, milk, butter, and vanilla extract. Use an electric mixer or hand whisk to beat the mixture until smooth, following the instructions on the cake mix box for consistency.
Bake the cake:
- Pour the cake batter into the prepared pan and bake according to the package instructions (typically 25-30 minutes) or until a toothpick inserted into the center comes out clean.
Cool the cake:
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Assemble the ice cream cake:
- Once the cake is completely cooled, place it in a 9x9-inch baking dish or springform pan. Spread a layer of softened ice cream over the cake, smoothing it out with a spatula. You can layer multiple flavors of ice cream if you prefer.
Freeze the cake:
- Cover the assembled cake with plastic wrap or foil and freeze for at least 4 hours, or preferably overnight, to set the ice cream.
Add the toppings:
- After the cake has frozen and the ice cream is firm, top it with whipped cream, gluten-free cookie crumbs, and fresh fruit if desired.
Serve:
- Allow the cake to sit at room temperature for about 5-10 minutes before slicing for easier cutting.
Notes
- Ice Cream Softening: Before spreading the ice cream, ensure it’s slightly softened (leave it out at room temperature for 10 minutes). This will make it easier to spread evenly.
- Flavor Variations: You can use any flavor of gluten-free ice cream, from classic vanilla to chocolate, strawberry, or even mint chocolate chip. Get creative with your flavor combinations!
- Make It Vegan: For a dairy-free and vegan option, choose non-dairy ice cream and use dairy-free butter and milk in the cake.
- Decorating Tips: Feel free to decorate with extra toppings like crushed gluten-free cookies, fruit, or even a drizzle of chocolate or caramel sauce.