27+ Irresistible Gluten-Free Ice Cream Cake Recipes for Every Occasion

When it comes to indulging in a decadent dessert, few things can rival the allure of an ice cream cake.

But if you’re on a gluten-free diet, finding options that cater to your needs can be a challenge.

That’s why we’ve curated a list of 27+ gluten-free ice cream cake recipes to satisfy your sweet tooth without compromising your dietary requirements.

Whether you’re celebrating a birthday, hosting a summer barbecue, or simply treating yourself, these recipes offer a delightful variety of flavors, textures, and styles.

From fruity sorbet layers to rich chocolate and nutty creations, there’s something here for every occasion and palate.

So, let’s dive into the world of creamy, dreamy, gluten-free goodness!

27+ Irresistible Gluten-Free Ice Cream Cake Recipes for Every Occasion

Ice cream cakes are the ultimate crowd-pleaser, and with this collection of 27+ gluten-free ice cream cake recipes, you’ll never run out of inspiration.

These desserts are perfect for birthdays, special occasions, or simply savoring on a sunny day.

Whether you prefer classic flavors like chocolate and vanilla or adventurous combinations like raspberry almond or coffee crunch, this list has you covered.

Plus, the recipes are easy to customize, allowing you to get creative in the kitchen.

So grab your ingredients, let your freezer do the work, and enjoy the joy of gluten-free ice cream cakes that everyone will love!

Gluten-Free Chocolate Chip Ice Cream Cake

This indulgent gluten-free ice cream cake combines layers of chocolate chip cookie crumbs, rich vanilla ice cream, and decadent chocolate ganache. The cake is perfect for special occasions or as a refreshing dessert for a hot summer day. It’s easy to make, and the combination of creamy, crunchy, and chocolatey textures is sure to impress everyone!

Ingredients:

• 2 cups gluten-free chocolate chip cookies (crushed)
• 3 cups vanilla ice cream (softened)
• 1 cup chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 cup powdered sugar

Instructions:

1. Prepare the crust: In a food processor, pulse the gluten-free cookies until they form fine crumbs. Press the crumbs into the base of a 9-inch round cake pan to form a solid crust. Freeze for 10 minutes to set.
2. Layer the ice cream: Once the crust is set, spread the softened vanilla ice cream evenly over the cookie base. Smooth the top with a spatula. Return to the freezer for at least 2 hours to firm up.
3. Make the ganache: In a saucepan, heat the heavy cream and butter over medium heat. Once hot, pour it over the chocolate chips and whisk until smooth. Add powdered sugar and stir to combine. Let the ganache cool slightly before pouring over the ice cream layer.
4. Assemble the cake: Pour the chocolate ganache over the frozen ice cream layer. Spread it evenly and return to the freezer for another hour.
5. Serve: Remove the cake from the pan and let it sit for a few minutes before slicing. Enjoy your delightful gluten-free chocolate chip ice cream cake!

This chocolate chip ice cream cake is the perfect dessert for anyone craving a gluten-free treat that’s rich and decadent. The combination of the crunchy cookie crust, creamy ice cream, and silky chocolate ganache provides a satisfying mix of textures and flavors. It’s not only a gluten-free dessert but also a crowd-pleaser for any occasion, from birthdays to casual family gatherings. Make sure to keep a slice (or two) in the freezer for those sweet cravings!

Gluten-Free Strawberry Shortcake Ice Cream Cake

This gluten-free strawberry shortcake ice cream cake combines the fresh and fruity flavors of strawberries with the light texture of shortcake and a creamy ice cream filling. It’s the ideal summer dessert, refreshing and delicious, with no gluten in sight! You’ll love the layers of strawberries, whipped cream, and vanilla ice cream.

Ingredients:

• 2 cups gluten-free shortcake (crushed)
• 3 cups vanilla ice cream (softened)
• 1 1/2 cups fresh strawberries (sliced)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the crust: In a food processor, crush the gluten-free shortcakes until they form small crumbs. Press them into the bottom of a 9-inch round cake pan to form an even layer. Freeze for 15 minutes.
2. Layer the ice cream: Once the crust is firm, layer the softened vanilla ice cream over the shortcake crumbs. Smooth out the top with a spatula. Return to the freezer for 2 hours to firm up.
3. Make the whipped cream: Beat the heavy whipping cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
4. Assemble the cake: After the ice cream layer is firm, add a layer of fresh sliced strawberries over the ice cream. Then, spread the whipped cream over the top to create a smooth finish.
5. Freeze and serve: Place the cake back into the freezer for at least an hour before serving. Slice and enjoy!

This gluten-free strawberry shortcake ice cream cake is a delightful dessert that brings together the lightness of shortcake and the freshness of strawberries with the creamy texture of ice cream. Perfect for summer parties or any celebration, it’s a visually stunning dessert that tastes even better. The whipped cream topping and the fresh strawberries add a fresh twist, making it a crowd favorite, even among those who aren’t following a gluten-free diet!

Gluten-Free Mint Chocolate Chip Ice Cream Cake

This refreshing mint chocolate chip ice cream cake is perfect for those who love the classic mint and chocolate combination. With a crunchy gluten-free crust, creamy mint ice cream, and a rich chocolate ganache topping, this cake offers a cool, creamy, and chocolaty indulgence without any gluten. It’s a showstopper for any occasion.

Ingredients:

• 2 cups gluten-free chocolate wafer cookies (crushed)
• 3 cups mint chocolate chip ice cream (softened)
• 1 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon butter
• 1/4 cup powdered sugar

Instructions:

1. Make the crust: Crush the gluten-free chocolate wafer cookies in a food processor until fine crumbs form. Press the crumbs into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened mint chocolate chip ice cream evenly over the cookie crust. Smooth the top and freeze for 2 hours to firm up.
3. Prepare the ganache: Heat the heavy cream and butter in a saucepan over medium heat until it starts to simmer. Pour over the semi-sweet chocolate chips and whisk until the chocolate melts and the ganache becomes smooth. Add powdered sugar and mix well.
4. Assemble the cake: Pour the ganache over the frozen mint chocolate chip ice cream. Spread it evenly across the top and return to the freezer for at least an hour.
5. Serve: Once the ganache has set, remove the cake from the springform pan. Let it sit for a few minutes before slicing and serving.

The mint chocolate chip ice cream cake is a cool, refreshing dessert that provides a satisfying crunch, creaminess, and rich chocolate flavor. Its gluten-free base ensures that everyone can indulge in this delicious treat without any worries. The combination of minty ice cream and the indulgent chocolate ganache makes this cake a perfect choice for any party or family gathering, especially for those with a sweet tooth craving something both minty and chocolaty!

Gluten-Free Cookies and Cream Ice Cream Cake

This gluten-free cookies and cream ice cream cake features layers of creamy ice cream and crunchy chocolate cookies, offering a perfect balance of sweet and savory. The cake is indulgent yet light, and it’s a favorite for any celebration or gathering. The layers of crushed gluten-free chocolate cookies give this dessert an irresistible crunch and flavor that is both decadent and satisfying.

Ingredients:

• 2 cups gluten-free chocolate sandwich cookies (crushed)
• 3 cups cookies and cream ice cream (softened)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the crust: Crush the gluten-free chocolate sandwich cookies into fine crumbs using a food processor or by hand. Press the crumbs into the base of a 9-inch round cake pan, forming a solid crust. Freeze for 15 minutes to set.
2. Layer the ice cream: Once the crust is firm, evenly spread the softened cookies and cream ice cream over the cookie crumbs. Smooth the surface with a spatula. Return to the freezer for 2 hours to harden.
3. Make the whipped cream: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
4. Assemble the cake: After the ice cream layer has frozen, spread the whipped cream evenly over the top. Garnish with additional crushed cookies for extra texture and decoration.
5. Freeze and serve: Freeze the cake for another 30-60 minutes to firm up the whipped cream. Slice and enjoy!

The gluten-free cookies and cream ice cream cake is a dessert that combines the best of creamy, crunchy, and sweet all in one. The gluten-free chocolate cookie crust and the soft, indulgent cookies and cream ice cream create the perfect balance of flavors and textures. This cake is guaranteed to be a hit at any party or as a special treat for your family. It’s a wonderful option for anyone who needs a gluten-free dessert without sacrificing flavor!

Gluten-Free Lemon Blueberry Ice Cream Cake

This gluten-free lemon blueberry ice cream cake is a zesty and fruity treat, perfect for anyone who loves the combination of tangy lemon and sweet blueberries. It’s light, refreshing, and offers a delightful twist on the traditional ice cream cake. The cake has a bright lemon flavor with bursts of juicy blueberries and is the perfect dessert for a summer picnic or a special occasion.

Ingredients:

• 2 cups gluten-free graham cracker crumbs
• 3 cups lemon sorbet (softened)
• 1 cup blueberries (fresh or frozen)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon lemon zest

Instructions:

1. Prepare the crust: Crush the gluten-free graham crackers into fine crumbs and press them into the bottom of a 9-inch round cake pan. Freeze for 15 minutes to set.
2. Layer the sorbet: Spread the softened lemon sorbet evenly over the graham cracker crust. Gently scatter blueberries on top of the sorbet. Freeze for at least 2 hours until the ice cream layer is firm.
3. Make the whipped cream: Whip the heavy cream with powdered sugar and lemon zest until stiff peaks form.
4. Assemble the cake: After the ice cream layer is firm, spread the whipped cream evenly over the top and garnish with more fresh blueberries for a colorful finish.
5. Freeze and serve: Freeze the cake for an additional hour to firm up the whipped cream layer. Slice and serve this refreshing dessert!

This gluten-free lemon blueberry ice cream cake is the perfect way to celebrate sunny days and fresh flavors. The tartness of the lemon sorbet combined with the sweetness of the blueberries creates a light yet satisfying dessert. The graham cracker crust provides the perfect crunch, while the whipped cream adds a creamy, smooth texture. It’s a refreshing option that will stand out at any party or gathering, and it’s a great choice for anyone seeking a gluten-free dessert that’s both flavorful and beautiful!

Gluten-Free Peanut Butter Chocolate Ice Cream Cake

For those who crave the irresistible combination of peanut butter and chocolate, this gluten-free peanut butter chocolate ice cream cake is the ultimate dessert. With a crunchy gluten-free cookie crust, creamy peanut butter ice cream, and rich chocolate ganache, this cake brings all the indulgent flavors together for a memorable treat. It’s the perfect balance of sweet and salty, and sure to satisfy your dessert cravings.

Ingredients:

• 2 cups gluten-free chocolate cookies (crushed)
• 3 cups peanut butter ice cream (softened)
• 1 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1 tablespoon butter
• 2 tablespoons peanut butter

Instructions:

1. Make the crust: Crush the gluten-free chocolate cookies in a food processor or by hand. Press the crumbs into the bottom of a 9-inch springform pan to form a solid layer. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened peanut butter ice cream evenly over the cookie crust. Smooth the surface with a spatula. Return to the freezer for at least 2 hours to firm up.
3. Make the chocolate ganache: Heat the heavy cream and butter in a saucepan over medium heat. Once hot, pour it over the semi-sweet chocolate chips and stir until smooth. Add the peanut butter and mix until fully incorporated.
4. Assemble the cake: Pour the peanut butter chocolate ganache over the frozen ice cream layer. Spread it evenly and return the cake to the freezer for an additional hour.
5. Serve: Once the ganache is set, remove the cake from the springform pan and let it sit for a few minutes before slicing. Enjoy!

The peanut butter chocolate ice cream cake is a decadent treat that combines the rich flavors of chocolate and peanut butter, all while being completely gluten-free. The crunchy cookie crust, creamy peanut butter ice cream, and smooth ganache create the perfect balance of textures and flavors. This cake is perfect for anyone looking for an indulgent dessert that satisfies both sweet and salty cravings. It’s sure to impress guests at any celebration or special occasion, and it’s a fantastic option for those on a gluten-free diet.

Gluten-Free Chocolate Fudge Ice Cream Cake

This gluten-free chocolate fudge ice cream cake is the epitome of indulgence. With layers of rich chocolate ice cream, fudgy chocolate sauce, and a crunchy gluten-free cookie crust, this cake will satisfy even the most intense chocolate cravings. It’s a perfect dessert for chocolate lovers who also need a gluten-free option. The creamy chocolate ice cream and the rich fudge sauce make this cake a decadent treat for any occasion.

Ingredients:

• 2 cups gluten-free chocolate cookies (crushed)
• 3 cups chocolate ice cream (softened)
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1/4 cup powdered sugar

Instructions:

1. Prepare the crust: Crush the gluten-free chocolate cookies into fine crumbs. Press the crumbs into the bottom of a 9-inch round cake pan to form a solid base. Freeze for 15 minutes to firm up.
2. Layer the ice cream: Spread the softened chocolate ice cream evenly over the cookie crust, smoothing out the surface. Freeze for at least 2 hours to harden the ice cream layer.
3. Make the chocolate fudge: In a saucepan, melt the chocolate chips, heavy cream, and butter over medium heat until smooth. Stir in the powdered sugar and continue to mix until the fudge sauce is silky.
4. Assemble the cake: Pour the chocolate fudge sauce over the frozen ice cream layer. Spread it evenly, then return the cake to the freezer for an additional hour to set the fudge layer.
5. Serve: Once the fudge is firm, remove the cake from the pan and let it sit for a few minutes before slicing. Serve and enjoy!

This chocolate fudge ice cream cake is a rich and satisfying dessert that’s perfect for any celebration. The combination of a crunchy gluten-free cookie crust, smooth chocolate ice cream, and silky fudge sauce is simply irresistible. Whether you’re celebrating a birthday or hosting a casual family gathering, this dessert will be a standout. With no gluten to worry about, it’s a great choice for those who need to avoid gluten but don’t want to sacrifice on taste.

Gluten-Free Caramel Pecan Ice Cream Cake

This gluten-free caramel pecan ice cream cake is a dessert that’s both indulgent and comforting. It features layers of creamy vanilla ice cream, crunchy pecans, and sweet caramel sauce, all atop a gluten-free cookie crust. The rich flavors of caramel and toasted pecans create a delicious contrast to the cool, creamy ice cream. It’s the perfect dessert for those who enjoy a mix of sweet and salty in every bite.

Ingredients:

• 2 cups gluten-free graham cracker crumbs
• 3 cups vanilla ice cream (softened)
• 1 cup chopped pecans (toasted)
• 1/2 cup caramel sauce
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions:

1. Prepare the crust: Crush the gluten-free graham crackers and press the crumbs into the bottom of a 9-inch round cake pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Once the crust is firm, spread the softened vanilla ice cream evenly over the crust. Sprinkle the toasted pecans evenly on top of the ice cream. Freeze for 2 hours to set.
3. Make the whipped cream: Whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
4. Assemble the cake: After the ice cream layer has set, spread the whipped cream on top. Drizzle with caramel sauce and garnish with additional pecans.
5. Freeze and serve: Return the cake to the freezer for at least 30 minutes to firm up before slicing and serving.

This gluten-free caramel pecan ice cream cake is a delightful combination of creamy, crunchy, and sweet flavors. The caramel sauce and toasted pecans add depth to the smooth vanilla ice cream, making each bite irresistible. It’s the perfect dessert for those who enjoy a little indulgence with a touch of elegance. Whether for a special event or a casual treat, this ice cream cake will surely impress your guests.

Gluten-Free Raspberry Swirl Ice Cream Cake

For a refreshing and light dessert, the gluten-free raspberry swirl ice cream cake is an excellent choice. This cake features layers of tangy raspberry ice cream swirled with sweet vanilla ice cream, all resting on a gluten-free cookie crust. It’s a colorful and visually stunning dessert that combines fruity sweetness with creamy richness. Perfect for summer parties or any occasion, it’s a treat that everyone can enjoy, whether they’re gluten-free or not.

Ingredients:

• 2 cups gluten-free chocolate wafer cookies (crushed)
• 2 cups vanilla ice cream (softened)
• 2 cups raspberry sorbet (softened)
• 1/2 cup heavy cream
• 1 tablespoon honey

Instructions:

1. Make the crust: Crush the gluten-free chocolate wafer cookies and press the crumbs into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set.
2. Layer the ice cream: Spread the softened vanilla ice cream evenly over the cookie crust. Then, add the raspberry sorbet in spoonfuls and swirl it with the vanilla ice cream using a knife or spatula for a marbled effect. Freeze for at least 2 hours to firm up the layers.
3. Make the whipped cream: Whip the heavy cream with honey until soft peaks form.
4. Assemble the cake: After the ice cream is set, spread the whipped cream on top and garnish with fresh raspberries or additional raspberry swirl for a colorful finish.
5. Freeze and serve: Freeze the cake for an additional hour to set the whipped cream. Slice and enjoy!

The raspberry swirl ice cream cake offers a refreshing, fruity twist on the classic dessert. The combination of tangy raspberry sorbet and smooth vanilla ice cream provides a perfect balance of flavors, while the chocolate wafer crust adds a nice crunch. It’s the ideal dessert for those seeking a lighter, yet satisfying, option for warm weather celebrations. Whether for a summer birthday or a casual gathering, this cake is sure to delight with its vibrant colors and refreshing taste!

Gluten-Free Mint Chocolate Chip Ice Cream Cake

For those who love the refreshing taste of mint and chocolate, this gluten-free mint chocolate chip ice cream cake is a must-try. It features layers of cool mint ice cream, rich chocolate chips, and a crunchy gluten-free cookie crust. With its balance of creamy and minty flavors, this cake is the perfect choice for anyone looking for a refreshing yet indulgent dessert. Its bright green color and crunchy texture will also make it an eye-catching addition to any dessert table.

Ingredients:

• 2 cups gluten-free chocolate sandwich cookies (crushed)
• 3 cups mint chocolate chip ice cream (softened)
• 1 cup chocolate chips (mini)
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Make the crust: Crush the gluten-free chocolate sandwich cookies into fine crumbs and press them into the base of a 9-inch round cake pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened mint chocolate chip ice cream evenly over the cookie crust, pressing the surface down with a spatula. Sprinkle the mini chocolate chips over the ice cream. Freeze for at least 2 hours to harden.
3. Make the whipped cream: Whip the heavy cream and powdered sugar until stiff peaks form.
4. Assemble the cake: Spread the whipped cream evenly over the ice cream layer, then freeze for another hour to set the whipped cream.
5. Serve: Slice the cake and enjoy!

This mint chocolate chip ice cream cake is a refreshing and indulgent dessert that combines the best of mint and chocolate. The crunchy cookie crust, creamy ice cream, and smooth whipped cream make it a delightful treat for any occasion. Perfect for cooling off on a warm day or for a special celebration, it’s an ideal gluten-free option that will appeal to anyone, whether or not they follow a gluten-free diet.

Gluten-Free Tropical Paradise Ice Cream Cake

This gluten-free tropical paradise ice cream cake brings the flavors of the tropics to your dessert table. With layers of refreshing coconut and mango ice cream, this cake is a sweet escape to a warm, sunny beach. The cake’s tropical flavor profile, complemented by the smoothness of the coconut and the bright sweetness of mango, is balanced with a gluten-free graham cracker crust. It’s perfect for summer parties or anyone looking for a fresh, fruity dessert that’s naturally gluten-free.

Ingredients:

• 2 cups gluten-free graham cracker crumbs
• 3 cups coconut ice cream (softened)
• 3 cups mango sorbet (softened)
• 1/2 cup shredded coconut (toasted)
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Make the crust: Crush the gluten-free graham crackers into fine crumbs and press them into the bottom of a 9-inch round cake pan. Freeze for 10 minutes to firm up.
2. Layer the ice cream: Spread the softened coconut ice cream evenly over the graham cracker crust. Follow with a layer of mango sorbet. Use a spatula to smooth the surface. Freeze for 2-3 hours to allow the layers to set.
3. Make the whipped cream: Whip the heavy cream and powdered sugar until stiff peaks form.
4. Assemble the cake: Once the ice cream layers have firmed up, spread the whipped cream over the top. Sprinkle the toasted coconut over the whipped cream for added texture and flavor.
5. Freeze and serve: Return the cake to the freezer for an additional hour to set. Slice and serve!

This tropical paradise ice cream cake is a fun and refreshing way to enjoy gluten-free ice cream. The combination of coconut and mango flavors will transport you to a tropical getaway with every bite. It’s a perfect dessert for summer celebrations or for anyone looking to try something new. The gluten-free graham cracker crust adds the right amount of crunch, while the whipped cream and toasted coconut bring everything together in a delightful, indulgent way.

Gluten-Free Strawberry Shortcake Ice Cream Cake

This gluten-free strawberry shortcake ice cream cake combines the classic flavors of strawberry shortcake with the creamy delight of ice cream. The layers of strawberry ice cream and shortcake-flavored ice cream are separated by a crunchy gluten-free cookie crust, with fresh strawberries on top to add a burst of sweetness. This dessert is a great way to bring the flavors of summer into your home year-round, while also being a safe gluten-free option for those with dietary restrictions.

Ingredients:

• 2 cups gluten-free vanilla wafer cookies (crushed)
• 3 cups strawberry ice cream (softened)
• 3 cups shortcake-flavored ice cream (softened)
• 1 cup fresh strawberries (sliced)
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Make the crust: Crush the gluten-free vanilla wafer cookies and press the crumbs into the bottom of a 9-inch round cake pan. Freeze for 15 minutes to set.
2. Layer the ice cream: Spread the softened strawberry ice cream evenly over the cookie crust, followed by a layer of shortcake-flavored ice cream. Smooth the layers out with a spatula. Freeze for 2-3 hours to set.
3. Make the whipped cream: Whip the heavy cream and powdered sugar until stiff peaks form.
4. Assemble the cake: After the ice cream layers have set, spread the whipped cream on top and garnish with fresh sliced strawberries.
5. Freeze and serve: Return the cake to the freezer for at least 30 minutes to firm up the whipped cream before slicing and serving.

This strawberry shortcake ice cream cake is a delicious twist on the traditional strawberry shortcake, made gluten-free for all to enjoy. The combination of strawberry and shortcake ice creams creates a sweet and indulgent treat, while the fresh strawberries and whipped cream add the perfect finishing touches. Whether served for a special occasion or as an everyday treat, this cake is a delightful, refreshing dessert that everyone will love!

Gluten-Free S’mores Ice Cream Cake

For a campfire-inspired dessert with a gluten-free twist, this s’mores ice cream cake is the perfect treat. Combining layers of chocolate ice cream, toasted marshmallows, and a gluten-free graham cracker crust, this cake brings all the flavors of a classic s’more into an indulgent frozen dessert. It’s a delightful mix of gooey, creamy, and crunchy textures that will make any s’mores lover swoon. Ideal for gatherings or as a fun family treat, this cake can easily be made ahead of time and frozen for convenience.

Ingredients:

• 2 cups gluten-free graham cracker crumbs
• 3 cups chocolate ice cream (softened)
• 1 cup mini marshmallows
• 1/2 cup chocolate fudge sauce
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar

Instructions:

1. Make the crust: Crush the gluten-free graham crackers into fine crumbs and press them into the bottom of a 9-inch round cake pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened chocolate ice cream evenly over the crust, smoothing out the surface. Freeze for 2 hours to firm up.
3. Toast the marshmallows: Spread the mini marshmallows in an even layer on a baking sheet. Toast them under the broiler for about 1-2 minutes, or until golden brown. Let them cool.
4. Assemble the cake: After the ice cream layer is firm, top with the toasted marshmallows, then drizzle the chocolate fudge sauce over the top. Freeze for another hour.
5. Serve: Whip the heavy cream with powdered sugar until stiff peaks form and serve alongside the cake as a topping.

This gluten-free s’mores ice cream cake brings the nostalgic campfire treat to life in a frozen dessert form. With layers of creamy chocolate ice cream, crunchy graham cracker crust, and toasted marshmallows, it’s a decadent treat that will impress guests and satisfy your sweet tooth. Whether you’re making it for a special occasion or as a fun family dessert, this cake is sure to be a hit with everyone—gluten-free or not!

Gluten-Free Cookies and Cream Ice Cream Cake

Cookies and cream ice cream cake is a timeless favorite, and this gluten-free version will make sure no one misses out on the indulgence. Featuring layers of creamy vanilla ice cream and crushed gluten-free chocolate cookies, this dessert is a great way to enjoy a classic treat with a gluten-free twist. The crunch of the cookies combined with the creamy vanilla ice cream offers the perfect balance of textures, making it a crowd-pleasing dessert for any occasion.

Ingredients:

• 2 cups gluten-free chocolate sandwich cookies (crushed)
• 3 cups vanilla ice cream (softened)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 cup chocolate syrup

Instructions:

1. Make the crust: Crush the gluten-free chocolate sandwich cookies and press the crumbs into the bottom of a 9-inch round cake pan. Freeze for 15 minutes to set.
2. Layer the ice cream: Spread the softened vanilla ice cream evenly over the cookie crust. Top with the crushed cookies, pressing them lightly into the ice cream layer. Freeze for 2 hours to firm up the ice cream.
3. Make the whipped cream: Whip the heavy cream and powdered sugar until stiff peaks form.
4. Assemble the cake: Once the ice cream is firm, spread the whipped cream on top and drizzle with chocolate syrup. Freeze for another 30 minutes to set the whipped cream.
5. Serve: Slice and enjoy!

This gluten-free cookies and cream ice cream cake is the ultimate indulgence for those who love the classic combination of cookies and vanilla ice cream. The crunchy texture from the cookies combined with the smooth ice cream and whipped cream topping makes for an irresistible dessert. Whether for a birthday, a holiday gathering, or just a sweet treat, this cake is sure to be a favorite.

Gluten-Free Peanut Butter Cup Ice Cream Cake

This gluten-free peanut butter cup ice cream cake is a perfect treat for peanut butter lovers. With layers of creamy peanut butter ice cream, rich chocolate ice cream, and a gluten-free cookie crust, it’s a decadent dessert that balances salty and sweet perfectly. The addition of chopped peanut butter cups adds a satisfying crunch and an extra burst of peanut butter flavor. Whether you’re celebrating a special occasion or just craving something indulgent, this ice cream cake is sure to hit the spot.

Ingredients:

• 2 cups gluten-free chocolate sandwich cookies (crushed)
• 2 cups peanut butter ice cream (softened)
• 2 cups chocolate ice cream (softened)
• 1/2 cup chopped peanut butter cups
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar

Instructions:

1. Make the crust: Crush the gluten-free chocolate sandwich cookies and press the crumbs into the bottom of a 9-inch round cake pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened peanut butter ice cream evenly over the cookie crust, followed by a layer of chocolate ice cream. Freeze for 2 hours to set the ice cream.
3. Add the peanut butter cups: Once the ice cream has firmed up, sprinkle the chopped peanut butter cups on top.
4. Make the whipped cream: Whip the heavy cream and powdered sugar until stiff peaks form.
5. Serve: Spread the whipped cream on top of the peanut butter cups, then freeze for another 30 minutes to set before serving.

The peanut butter cup ice cream cake is a dream come true for anyone who loves the combination of chocolate and peanut butter. With layers of smooth peanut butter and chocolate ice cream, a crunchy cookie crust, and chunks of peanut butter cups, this dessert is truly indulgent. It’s the perfect gluten-free treat for any peanut butter fan, making it a hit at any celebration or gathering!

Gluten-Free Caramel Swirl Ice Cream Cake

This gluten-free caramel swirl ice cream cake is a sweet, rich dessert that combines the luxurious flavor of caramel with the creamy smoothness of vanilla ice cream. A gluten-free cookie crust provides a crunchy foundation, and the caramel ice cream swirls throughout the cake offer indulgent sweetness in every bite. Topped with a caramel drizzle and a dollop of whipped cream, this cake is a great choice for those who love the comforting flavors of caramel and vanilla together. It’s an elegant dessert for any occasion and will surely impress your guests.

Ingredients:

• 2 cups gluten-free chocolate cookies (crushed)
• 3 cups caramel ice cream (softened)
• 3 cups vanilla ice cream (softened)
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/4 cup caramel sauce

Instructions:

1. Make the crust: Crush the gluten-free chocolate cookies and press them into the bottom of a 9-inch round cake pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened vanilla ice cream evenly over the crust, followed by a layer of caramel ice cream. Use a spatula to swirl the caramel ice cream into the vanilla ice cream for a marbled effect. Freeze for 2 hours to set.
3. Make the whipped cream: Whip the heavy cream and powdered sugar until stiff peaks form.
4. Assemble the cake: After the ice cream has set, top the cake with whipped cream and drizzle the caramel sauce over the top.
5. Freeze and serve: Return the cake to the freezer for 30 minutes to firm up before slicing and serving.

This caramel swirl ice cream cake is an indulgent treat that perfectly balances the sweet richness of caramel and the creamy smoothness of vanilla ice cream. The gluten-free cookie crust adds just the right amount of crunch, while the caramel drizzle and whipped cream on top elevate the dessert to new heights of deliciousness. Whether it’s a special celebration or a casual family dessert, this cake will be the star of the table!

Gluten-Free Banana Foster Ice Cream Cake

This gluten-free banana foster ice cream cake combines the tropical sweetness of bananas with a rich, buttery rum sauce, all layered between creamy vanilla ice cream and a crunchy gluten-free graham cracker crust. It’s a delicious take on the classic Banana Foster dessert but in ice cream cake form. The decadent caramelized bananas and the subtle flavors of rum make this a luxurious and indulgent treat. Ideal for celebrations or as a showstopper dessert for dinner parties, this cake is a unique and delicious option for any gluten-free dessert lover.

Ingredients:

• 2 cups gluten-free graham cracker crumbs
• 3 cups vanilla ice cream (softened)
• 2 ripe bananas (sliced)
• 1/2 cup dark rum (optional)
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar

Instructions:

1. Make the crust: Crush the gluten-free graham crackers and press them into the bottom of a 9-inch round cake pan. Freeze for 10 minutes to set.
2. Prepare the banana foster topping: In a skillet over medium heat, combine the brown sugar and heavy cream. Stir until the sugar dissolves and the sauce thickens. Add the sliced bananas and cook for 2 minutes. If desired, add the dark rum, cooking for another minute, then remove from heat. Let the banana mixture cool.
3. Layer the ice cream: Spread the softened vanilla ice cream evenly over the crust and freeze for 1 hour.
4. Assemble the cake: Once the ice cream is firm, top with the cooled banana foster mixture. Freeze for an additional 2 hours to set.
5. Whip the cream: Whip the heavy cream with powdered sugar until stiff peaks form.
6. Serve: Spread whipped cream over the top and serve.

The Banana Foster Ice Cream Cake is a luxurious, decadent dessert that combines the flavors of rich caramelized bananas, dark rum, and smooth vanilla ice cream in one delicious creation. The crunchy gluten-free graham cracker crust and the sweet whipped cream topping add texture and balance to this indulgent treat. Perfect for a special occasion or any time you want to impress your guests, this cake offers a stunning and unique take on a beloved dessert.

Gluten-Free Chocolate Hazelnut Ice Cream Cake

If you’re a fan of the combination of rich chocolate and toasted nuts, this gluten-free chocolate hazelnut ice cream cake is a must-try. The cake features layers of decadent chocolate ice cream, smooth hazelnut ice cream, and a crunchy gluten-free cookie crust. The hazelnut flavor is further enhanced by chopped hazelnuts sprinkled throughout the cake. Finished with a drizzle of chocolate ganache and a sprinkle of extra hazelnuts, this cake is a luxurious treat for anyone with a sweet tooth. It’s perfect for special events or whenever you crave a rich, nutty dessert.

Ingredients:

• 2 cups gluten-free chocolate cookies (crushed)
• 2 cups chocolate ice cream (softened)
• 2 cups hazelnut ice cream (softened)
• 1/2 cup hazelnuts (chopped)
• 1/2 cup chocolate ganache

Instructions:

1. Make the crust: Crush the gluten-free chocolate cookies and press them into the bottom of a 9-inch round cake pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened chocolate ice cream evenly over the crust, followed by a layer of hazelnut ice cream. Sprinkle the chopped hazelnuts on top of the hazelnut ice cream. Freeze for 2 hours to set.
3. Make the chocolate ganache: Heat the chocolate ganache in a saucepan over low heat until melted and smooth.
4. Assemble the cake: Once the ice cream is firm, drizzle the melted chocolate ganache over the top. Freeze the cake for an additional 30 minutes to allow the ganache to firm up.
5. Serve: Slice and serve immediately.

This chocolate hazelnut ice cream cake is a rich, indulgent dessert that brings together the flavors of creamy chocolate and crunchy hazelnuts in a decadent ice cream form. The combination of the gluten-free chocolate crust, smooth ice cream, and luscious chocolate ganache creates a perfect balance of textures and flavors. It’s a fantastic choice for anyone with a sweet tooth or those looking for a special dessert to impress guests at your next gathering.

Gluten-Free Mint Chocolate Chip Ice Cream Cake

Refreshing and indulgent, this gluten-free mint chocolate chip ice cream cake is perfect for lovers of minty desserts. With layers of creamy mint chocolate chip ice cream and a gluten-free brownie crust, this cake strikes the ideal balance of cool mint and rich chocolate flavors. Topped with a drizzle of dark chocolate and garnished with fresh mint leaves, this cake is a visually stunning and palate-pleasing treat for any occasion.

Ingredients:

• 2 cups gluten-free brownie mix (prepared and cooled)
• 3 cups mint chocolate chip ice cream (softened)
• 1/2 cup dark chocolate chips (melted)
• Fresh mint leaves for garnish

Instructions:

1. Prepare the crust: Bake the gluten-free brownie mix in a 9-inch round cake pan according to package instructions. Let it cool completely.
2. Layer the ice cream: Spread the softened mint chocolate chip ice cream over the cooled brownie base. Smooth the top with a spatula. Freeze for at least 2 hours to set.
3. Drizzle with chocolate: Melt the dark chocolate chips and drizzle over the top of the frozen cake.
4. Garnish and serve: Garnish with fresh mint leaves before serving.

This gluten-free mint chocolate chip ice cream cake is a delightful fusion of cool and rich flavors. The brownie base adds a chewy texture, while the chocolate drizzle enhances the overall decadence. Whether served at a summer gathering or as a refreshing dessert after dinner, this cake is sure to be a crowd-pleaser!

Gluten-Free Raspberry Almond Ice Cream Cake

This gluten-free raspberry almond ice cream cake offers a perfect harmony of fruity and nutty flavors. Layers of tart raspberry sorbet and creamy almond ice cream are set on a crunchy gluten-free almond cookie crust. Garnished with fresh raspberries and a dusting of powdered sugar, this elegant dessert is both refreshing and satisfying. Ideal for spring or summer occasions, it’s a light yet indulgent treat for everyone to enjoy.

Ingredients:

• 2 cups gluten-free almond cookies (crushed)
• 3 cups almond ice cream (softened)
• 3 cups raspberry sorbet (softened)
• Fresh raspberries for garnish
• Powdered sugar for dusting

Instructions:

1. Prepare the crust: Crush the gluten-free almond cookies and press them into the bottom of a 9-inch springform pan. Freeze for 10 minutes to set.
2. Layer the ice cream: Spread the softened almond ice cream over the crust, followed by the raspberry sorbet. Smooth the top with a spatula. Freeze for at least 3 hours to firm up.
3. Garnish and serve: Once set, garnish the cake with fresh raspberries and a light dusting of powdered sugar before slicing.

The raspberry almond ice cream cake is a sophisticated gluten-free dessert that pairs the tartness of raspberries with the creamy nuttiness of almond ice cream. With its vibrant colors and refreshing taste, this cake is as beautiful as it is delicious, making it a perfect centerpiece for any celebration.

Gluten-Free Coffee Crunch Ice Cream Cake

Calling all coffee lovers! This gluten-free coffee crunch ice cream cake is a caffeinated dream. It features layers of coffee ice cream and vanilla ice cream on a crunchy gluten-free chocolate cookie crust. Topped with homemade coffee-flavored whipped cream and sprinkled with crunchy toffee bits, this cake is an irresistible treat for those who enjoy coffee-flavored desserts. It’s perfect for birthdays, dinner parties, or simply indulging your coffee cravings.

Ingredients:

• 2 cups gluten-free chocolate cookies (crushed)
• 2 cups coffee ice cream (softened)
• 2 cups vanilla ice cream (softened)
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon coffee extract
• 1/4 cup toffee bits

Instructions:

1. Prepare the crust: Crush the gluten-free chocolate cookies and press them into the bottom of a 9-inch springform pan. Freeze for 10 minutes.
2. Layer the ice cream: Spread the coffee ice cream evenly over the crust, followed by a layer of vanilla ice cream. Freeze for 3 hours to set.
3. Make the whipped cream: Whip the heavy cream, powdered sugar, and coffee extract until stiff peaks form.
4. Assemble and garnish: Spread the coffee-flavored whipped cream over the top of the cake and sprinkle with toffee bits.
5. Serve: Freeze for another 30 minutes before slicing and serving.

The gluten-free coffee crunch ice cream cake is the ultimate dessert for coffee enthusiasts. With its rich layers of coffee and vanilla ice cream, paired with the crunch of toffee bits and a smooth whipped topping, this cake delivers an explosion of flavors and textures. It’s a decadent way to end any meal and a guaranteed crowd favorite!

Note: More recipes are coming soon!