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Gluten Free Ice Cream Cake

Gluten Free Ice Cream Cake

5 from 1 vote
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Prep Time 40 minutes
Freeze Time 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Servings 10 -12, or so

Equipment

  • 9 inch Springform Pan
  • Icing Piping Bags & Tips (optional)

Ingredients
  

Ice Cream Layers

  • 2 pints chocolate ice cream
  • 2 pints vanilla ice cream

Fudge Cookie Center

  • ⅓ cup coconut cream
  • 1 cup chocolate chips
  • ¼ cup coconut sugar
  • 1 tbsp vanilla extract
  • pinch salt 
  • 1 bag Tate’s Gluten Free Chocolate Chip Cookies, crushed  (These are the best because they are crunchy, delicious and keep their shape without getting mushy. If you'd like to top the cake with cookies, you'll need an additional bag of Tate's.)

Icing

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Preparation

  • Note: The best tip I can give you is to freeze the cake between each step to prevent excess melting and to also make sure the cake is completely frozen before serving.
  • The day before, place your springform pan in the freezer.
  • Allow your chocolate ice cream to sit on the counter for a little bit until soft, but not melted.

Fudge Cookie Center

  • While you wait, prep the fudge cookie center. Combine the coconut cream, chocolate chips, coconut sugar, vanilla extract and salt in a pot on the stove over medium heat, mixing as it melts. Once thick and completely combined, remove from the heat.
  • Crush up the chocolate chip cookies, then mix into the homemade fudge sauce.

Chocolate Ice Cream Layer

  • Add the chocolate ice cream to the bottom of the springform pan and spread it out into an even layer. Place in the freezer for 10 minutes minimum.
  • Remove the vanilla ice cream from the freezer.

Fudge Cookie Center Layer

  • Remove the pan from the freezer and top the chocolate ice cream with the fudge cookie mixture. Spread it into an even layer, then place it in the freezer for 10 minutes minimum.

Vanilla Ice Cream Layer

  • Remove the pan from the freezer and top the fudge cookie center with the vanilla ice cream. Spread it into an even layer, then place it in the freezer for 10 minutes minimum.

Icing

  • Combine the heavy cream, powdered sugar and vanilla extract in a mixing bowl and mix until thick and fluffy.
  • Once your cake is frozen, remove it from the springform pan and place it onto a cake stand or plate (aka whatever you plan to serve it on).
  • Frost the cake with the icing in an even layer, and if you've like, add the remaining icing to a piping bag (or a sandwich bag with the corner cut off) and decorate to your liking.
  • Place the cake back in the freezer until the icing is frozen.
  • Keep in the freezer until ready to be enjoyed!