35+ Quick & Healthy Gluten-Free Ice Cream Cake Recipes for Every Celebration

Indulging in an ice cream cake is one of life’s sweetest pleasures, but for those following a gluten-free diet, finding a dessert that’s both delicious and safe to eat can be a challenge.

Fear not, because we’ve curated an irresistible collection of 35+ gluten-free ice cream cake recipes that are perfect for every occasion.

Whether you’re celebrating a birthday, hosting a summer barbecue, or simply craving a cool treat, these recipes offer a variety of flavors and textures to delight your taste buds.

From classic combinations like chocolate and peanut butter to exotic tropical creations featuring mango and coconut, there’s something for everyone.

These recipes are crafted to ensure they meet gluten-free standards while delivering all the indulgence you expect from an ice cream cake.

Ready to whip up your next favorite dessert?

35+ Quick & Healthy Gluten-Free Ice Cream Cake Recipes for Every Celebration

Who says gluten-free desserts can’t be as delightful as their traditional counterparts?

With these 35+ gluten-free ice cream cake recipes, you’ll discover a world of flavor combinations that cater to your dietary needs without compromising on taste or creativity.

Whether you’re a chocolate lover, a fruit enthusiast, or someone who enjoys a mix of both, these recipes promise to be crowd-pleasers at any gathering.

Creating a gluten-free ice cream cake has never been easier, and with so many options to choose from, the hardest part will be deciding which one to make first.

So, grab your favorite gluten-free ingredients and let these recipes inspire your next show-stopping dessert.

Chocolate Peanut Butter Gluten-Free Ice Cream Cake

This indulgent gluten-free ice cream cake combines the timeless flavors of chocolate and peanut butter. With a crunchy gluten-free crust, creamy layers of ice cream, and a rich peanut butter drizzle, this cake is perfect for any celebration or as a decadent treat for yourself.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free chocolate sandwich cookies (crushed)
• 3 tbsp melted butter

For the Filling:

• 2 cups gluten-free chocolate ice cream
• 2 cups gluten-free peanut butter ice cream

For the Topping:

• ½ cup creamy peanut butter (melted)
• ¼ cup chopped peanuts
• ½ cup gluten-free chocolate chips

Instructions:

1. Prepare the Crust:
   • Combine crushed gluten-free chocolate sandwich cookies and melted butter in a bowl.
   • Press the mixture into the bottom of a springform pan. Freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened chocolate ice cream over the crust. Freeze for 30 minutes.
   • Spread softened peanut butter ice cream on top. Freeze for at least 2 hours or until firm.
3. Add the Toppings:
   • Drizzle melted peanut butter over the top of the cake.
   • Sprinkle chopped peanuts and chocolate chips over the drizzle.
4. Serve:
   • Remove the springform pan and slice into pieces. Let it sit at room temperature for a few minutes before serving.

Rich, creamy, and full of texture, this cake is a peanut butter lover’s dream. Each bite offers a delightful contrast between the creamy layers and the crunchy crust, making it a hit at gatherings.

Mango Raspberry Gluten-Free Ice Cream Cake

This refreshing gluten-free ice cream cake showcases the sweet and tangy flavors of mango and raspberry. With vibrant colors and fruity layers, this cake is a visual delight and a refreshing dessert, especially for summer occasions.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 3 tbsp melted coconut oil

For the Filling:

• 2 cups gluten-free mango sorbet
• 2 cups gluten-free raspberry sorbet

For the Topping:

• 1 cup fresh raspberries
• 1 cup diced fresh mango
• Whipped coconut cream

Instructions:

1. Prepare the Crust:
   • Mix gluten-free graham cracker crumbs with melted coconut oil.
   • Press the mixture into a springform pan and freeze for 20 minutes.
2. Layer the Sorbet:
   • Spread softened mango sorbet over the crust. Freeze for 30 minutes.
   • Spread softened raspberry sorbet on top. Freeze for at least 2 hours or until firm.
3. Decorate the Cake:
   • Arrange fresh raspberries and diced mango on top.
   • Add dollops of whipped coconut cream for garnish.
4. Serve:
   • Remove the springform pan and cut into slices. Let it soften slightly before serving.

This cake is a fruity burst of flavor with a creamy texture, perfect for beating the summer heat. Its vibrant colors make it a centerpiece dessert that’s as beautiful as it is delicious.

Cookies and Cream Gluten-Free Ice Cream Cake

This gluten-free cookies and cream ice cream cake is a classic that everyone will love. With layers of creamy ice cream and chunks of gluten-free cookies, this cake is a nostalgic treat that brings joy to any gathering.

Ingredients:

For the Crust:

• 2 cups gluten-free chocolate sandwich cookies (crushed)
• 4 tbsp melted butter

For the Filling:

• 3 cups gluten-free vanilla ice cream
• 1 cup chopped gluten-free chocolate sandwich cookies

For the Topping:

• Whipped cream
• Extra crushed gluten-free cookies

Instructions:

1. Prepare the Crust:
   • Mix crushed gluten-free chocolate sandwich cookies with melted butter.
   • Press the mixture into a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Fold chopped gluten-free cookies into softened vanilla ice cream.
   • Spread the mixture over the crust. Freeze for at least 2 hours or until firm.
3. Add the Toppings:
   • Spread whipped cream evenly over the top.
   • Sprinkle extra crushed gluten-free cookies for garnish.
4. Serve:
   • Remove the springform pan and slice the cake. Let it soften for a few minutes before serving.

This cookies and cream cake offers the perfect combination of crunch and creaminess. It’s a nostalgic and satisfying dessert that’s ideal for gluten-free eaters without compromising on flavor.

Mint Chocolate Chip Gluten-Free Ice Cream Cake

This cool and refreshing mint chocolate chip ice cream cake is a perfect balance of minty creaminess and crunchy chocolatey goodness. With a gluten-free cookie crust and creamy layers of ice cream, it’s a great dessert for those who love the classic mint-chocolate combination.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free chocolate wafer cookies (crushed)
• 3 tbsp melted butter

For the Filling:

• 3 cups gluten-free mint chocolate chip ice cream
• 1 cup gluten-free chocolate chips

For the Topping:

• ½ cup gluten-free chocolate ganache
• Fresh mint leaves for garnish

Instructions:

1. Prepare the Crust:
   • Mix crushed gluten-free chocolate wafer cookies with melted butter.
   • Press the mixture into the base of a springform pan. Freeze for 20 minutes.
2. Layer the Ice Cream:
   • Soften mint chocolate chip ice cream slightly and spread it over the crust. Freeze for 30 minutes.
   • Sprinkle chocolate chips on top of the ice cream layer, then freeze for an additional 1-2 hours.
3. Add the Toppings:
   • Pour melted chocolate ganache over the top of the cake.
   • Garnish with fresh mint leaves.
4. Serve:
   • Remove the springform pan and slice. Let the cake sit for a few minutes before serving.

This cake brings the refreshing flavor of mint together with rich chocolate, making it an indulgent yet fresh dessert. The coolness of mint and the crunch of chocolate make this cake a showstopper, perfect for special occasions or as a treat to cool off after a meal.

Strawberry Shortcake Gluten-Free Ice Cream Cake

This gluten-free strawberry shortcake ice cream cake captures the essence of the beloved strawberry shortcake dessert with a frozen twist. With layers of vanilla ice cream, fresh strawberries, and a buttery gluten-free biscuit crust, this cake is a sweet and fruity indulgence.

Ingredients:

For the Crust:

• 2 cups gluten-free shortbread cookies (crushed)
• 4 tbsp melted butter

For the Filling:

• 2 ½ cups gluten-free vanilla ice cream
• 1 ½ cups fresh strawberries (sliced)

For the Topping:

• 1 cup whipped cream
• Fresh strawberry halves for garnish

Instructions:

1. Prepare the Crust:
   • Crush gluten-free shortbread cookies and combine with melted butter.
   • Press the mixture into a springform pan. Freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened vanilla ice cream over the crust.
   • Layer sliced fresh strawberries on top of the ice cream, then freeze for 1 hour.
3. Add the Toppings:
   • Once the cake is frozen, spread whipped cream over the top.
   • Garnish with fresh strawberry halves.
4. Serve:
   • Slice the cake and allow it to soften for a few minutes before serving.

The strawberry shortcake ice cream cake is the perfect blend of creamy, fruity, and crunchy. It’s a delightful treat for any occasion, and the fresh strawberries give it a light and refreshing flavor that pairs wonderfully with the richness of the ice cream.

Coffee Caramel Gluten-Free Ice Cream Cake

For those who love the combination of coffee and caramel, this gluten-free ice cream cake is a match made in heaven. It features layers of rich coffee ice cream, sweet caramel sauce, and a gluten-free graham cracker crust for a deliciously decadent dessert.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 3 tbsp melted butter

For the Filling:

• 2 cups gluten-free coffee ice cream
• 2 cups gluten-free caramel ice cream

For the Topping:

• ½ cup gluten-free caramel sauce
• Chopped pecans for garnish

Instructions:

1. Prepare the Crust:
   • Mix gluten-free graham cracker crumbs with melted butter.
   • Press the mixture into the bottom of a springform pan. Freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened coffee ice cream over the crust. Freeze for 30 minutes.
   • Add a layer of caramel ice cream on top. Freeze for at least 2 hours or until firm.
3. Add the Toppings:
   • Drizzle caramel sauce over the top of the cake.
   • Sprinkle chopped pecans on top for a crunchy finish.
4. Serve:
   • Remove the springform pan and slice. Let the cake soften slightly before serving.

This coffee caramel ice cream cake offers the perfect combination of creamy, sweet, and nutty flavors. With the depth of coffee and the richness of caramel, this cake is a sophisticated treat that will impress guests and satisfy any sweet tooth.

S’mores Gluten-Free Ice Cream Cake

If you’re a fan of the classic campfire treat, this gluten-free s’mores ice cream cake is for you. With a crispy gluten-free graham cracker crust, layers of rich ice cream, and a toasted marshmallow topping, this cake brings all the flavors of a s’more into a frozen, cake form.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 3 tbsp melted butter

For the Filling:

• 2 cups gluten-free chocolate ice cream
• 2 cups gluten-free vanilla ice cream
• 1 cup mini gluten-free marshmallows

For the Topping:

• 1 cup large marshmallows
• ½ cup gluten-free chocolate chips
• Crushed gluten-free graham crackers

Instructions:

1. Prepare the Crust:
   • Combine gluten-free graham cracker crumbs with melted butter.
   • Press the mixture into a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened chocolate ice cream over the crust and freeze for 30 minutes.
   • Add a layer of vanilla ice cream on top and freeze for another 30 minutes.
3. Add the Marshmallows:
   • Scatter mini marshmallows over the ice cream and freeze until firm, about 1-2 hours.
4. Toast the Marshmallows:
   • Preheat your broiler and place large marshmallows on a baking sheet. Broil for 1-2 minutes until golden and toasted.
   • Carefully spread the toasted marshmallows over the top of the ice cream cake.
5. Finish the Cake:
   • Sprinkle crushed graham crackers and chocolate chips over the marshmallow topping.
6. Serve:
   • Let the cake sit for a few minutes before serving to soften slightly.

This s’mores ice cream cake brings the best of campfire flavors into an easy-to-make, gluten-free dessert. With the perfect blend of crunchy graham crackers, gooey marshmallows, and rich ice cream, it’s the ultimate treat for summer nights or any time you’re craving a nostalgic flavor.

Coconut Pineapple Gluten-Free Ice Cream Cake

Inspired by tropical flavors, this gluten-free coconut pineapple ice cream cake is a refreshing, creamy, and exotic dessert. The combination of coconut ice cream, tangy pineapple, and a gluten-free graham cracker crust makes for a dessert that’s both light and indulgent.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 4 tbsp melted coconut oil

For the Filling:

• 2 cups gluten-free coconut ice cream
• 2 cups gluten-free pineapple sorbet

For the Topping:

• 1 cup toasted coconut flakes
• Pineapple chunks for garnish

Instructions:

1. Prepare the Crust:
   • Mix gluten-free graham cracker crumbs with melted coconut oil.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened coconut ice cream over the crust and freeze for 30 minutes.
   • Add a layer of pineapple sorbet on top, then freeze for at least 2 hours or until firm.
3. Toast the Coconut Flakes:
   • Toast the coconut flakes in a dry pan over medium heat until golden brown, stirring constantly.
4. Add the Toppings:
   • Sprinkle toasted coconut flakes on top of the ice cream cake.
   • Garnish with pineapple chunks for an extra tropical flair.
5. Serve:
   • Slice the cake and allow it to soften slightly before serving.

This tropical coconut pineapple ice cream cake brings a burst of sunshine with every bite. It’s perfect for beach parties, summer celebrations, or anyone who enjoys the vibrant flavors of coconut and pineapple.

Lemon Blueberry Gluten-Free Ice Cream Cake

This gluten-free lemon blueberry ice cream cake is light, tangy, and bursting with fruity flavor. The refreshing taste of lemon pairs beautifully with sweet blueberries, making this cake an elegant and refreshing dessert choice for any occasion.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free almond flour
• 3 tbsp melted butter
• 1 tbsp honey

For the Filling:

• 2 cups gluten-free lemon sorbet
• 2 cups gluten-free vanilla ice cream
• 1 cup fresh blueberries

For the Topping:

• ½ cup lemon curd
• Fresh blueberries and lemon zest for garnish

Instructions:

1. Prepare the Crust:
   • Combine gluten-free almond flour with melted butter and honey.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Sorbet and Ice Cream:
   • Spread softened lemon sorbet over the crust and freeze for 30 minutes.
   • Add a layer of vanilla ice cream on top of the sorbet, followed by fresh blueberries. Freeze for at least 2 hours or until firm.
3. Add the Topping:
   • Spread lemon curd over the top of the cake, then garnish with fresh blueberries and lemon zest.
4. Serve:
   • Slice the cake and allow it to soften for a few minutes before serving.

This lemon blueberry ice cream cake offers a perfect balance of tangy and sweet, with the richness of vanilla ice cream and the brightness of lemon sorbet. Its elegant flavors and refreshing texture make it an ideal choice for spring and summer celebrations.

Chocolate Raspberry Gluten-Free Ice Cream Cake

Indulge in the rich and tart combination of chocolate and raspberries with this decadent gluten-free ice cream cake. The deep chocolate flavor pairs perfectly with the bright, sweet-tart raspberries, making this dessert a sophisticated yet comforting treat for any occasion.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free chocolate cookies (crushed)
• 4 tbsp melted butter

For the Filling:

• 2 cups gluten-free chocolate ice cream
• 1 ½ cups fresh raspberries
• 1 cup raspberry sorbet

For the Topping:

• ½ cup raspberry puree
• Fresh raspberries and chocolate shavings for garnish

Instructions:

1. Prepare the Crust:
   • Crush gluten-free chocolate cookies and combine with melted butter.
   • Press the mixture into a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened chocolate ice cream over the crust and freeze for 30 minutes.
   • Add a layer of raspberry sorbet on top, followed by fresh raspberries, and freeze for at least 2 hours.
3. Prepare the Topping:
   • Purée fresh raspberries and strain to remove seeds, creating a smooth raspberry sauce.
4. Add the Toppings:
   • Drizzle the raspberry puree over the top of the frozen cake. Garnish with fresh raspberries and chocolate shavings.
5. Serve:
   • Slice the cake and let it soften for a few minutes before serving.

This chocolate raspberry ice cream cake is an exquisite dessert for those who enjoy the balance of rich chocolate and tangy fruit. The creamy layers, complemented by the freshness of raspberries, create a dessert that’s as beautiful as it is delicious.

Peanut Butter Banana Gluten-Free Ice Cream Cake

A flavor-packed ice cream cake, this peanut butter banana creation combines creamy peanut butter with the natural sweetness of bananas. Perfect for peanut butter lovers, this cake brings together indulgence with a fresh twist, making it a great dessert for any celebration.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 3 tbsp melted butter
• 2 tbsp peanut butter

For the Filling:

• 2 cups gluten-free peanut butter ice cream
• 2 cups gluten-free banana ice cream
• 1 ripe banana (sliced)

For the Topping:

• ½ cup chocolate peanut butter sauce
• Chopped peanuts for garnish

Instructions:

1. Prepare the Crust:
   • Mix the gluten-free graham cracker crumbs with melted butter and peanut butter.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened peanut butter ice cream over the crust and freeze for 30 minutes.
   • Add a layer of banana ice cream and top with banana slices. Freeze for at least 2 hours.
3. Prepare the Topping:
   • Warm the chocolate peanut butter sauce and drizzle it over the cake.
4. Add the Garnish:
   • Sprinkle chopped peanuts on top for added crunch.
5. Serve:
   • Let the cake sit for a few minutes to soften before slicing.

The peanut butter banana ice cream cake is a rich, indulgent dessert with the perfect balance of creamy, nutty, and fruity flavors. It’s the ideal treat for peanut butter lovers and offers a delicious twist on classic dessert favorites.

Apple Cinnamon Gluten-Free Ice Cream Cake

This warm and cozy gluten-free apple cinnamon ice cream cake brings the flavors of autumn into a delightful frozen treat. With cinnamon-spiced apples, a buttery gluten-free crust, and layers of creamy vanilla and cinnamon ice cream, this cake offers a comforting dessert all year round.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free shortbread cookies (crushed)
• 4 tbsp melted butter

For the Filling:

• 2 cups gluten-free vanilla ice cream
• 2 cups gluten-free cinnamon ice cream
• 2 apples (peeled, cored, and thinly sliced)
• 1 tsp ground cinnamon
• 1 tbsp maple syrup

For the Topping:

• ½ cup whipped cream
• Ground cinnamon for garnish

Instructions:

1. Prepare the Crust:
   • Crush gluten-free shortbread cookies and combine with melted butter.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Cook the Apples:
   • In a pan, sauté the sliced apples with ground cinnamon and maple syrup until tender. Set aside to cool.
3. Layer the Ice Cream:
   • Spread softened vanilla ice cream over the crust and freeze for 30 minutes.
   • Add a layer of cinnamon ice cream and top with the sautéed apples. Freeze for 1-2 hours.
4. Add the Toppings:
   • Once firm, top with whipped cream and a sprinkle of ground cinnamon.
5. Serve:
   • Allow the cake to soften for a few minutes before serving.

This apple cinnamon ice cream cake combines the best of warm, spiced apples with the cool creaminess of ice cream. It’s a comforting and elegant dessert that’s perfect for fall or any time you want to indulge in cozy, sweet flavors.

Tiramisu Gluten-Free Ice Cream Cake

This gluten-free tiramisu ice cream cake offers all the classic flavors of the beloved Italian dessert in a cool, frozen version. With layers of rich coffee ice cream, mascarpone ice cream, and a gluten-free sponge cake base, it brings together a balance of sweetness and bitterness with every bite.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free ladyfinger cookies (crushed)
• 3 tbsp melted butter
• 2 tbsp brewed espresso

For the Filling:

• 2 cups gluten-free coffee ice cream
• 2 cups gluten-free mascarpone ice cream
• 1 tbsp brewed espresso (for soaking)

For the Topping:

• Cocoa powder for dusting
• Chocolate shavings for garnish

Instructions:

1. Prepare the Crust:
   • Crush gluten-free ladyfinger cookies and mix with melted butter and espresso.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened coffee ice cream over the crust and freeze for 30 minutes.
   • Add a layer of mascarpone ice cream and freeze for at least 2 hours.
3. Prepare the Topping:
   • Once firm, dust the top of the ice cream cake with cocoa powder and garnish with chocolate shavings.
4. Serve:
   • Allow the cake to soften for a few minutes before slicing.

This tiramisu ice cream cake is a sophisticated dessert that offers the best of both worlds: the coffee-soaked flavor of tiramisu and the creamy, chilled texture of an ice cream cake. It’s perfect for special occasions or any time you want to elevate a classic flavor.

Cherry Almond Gluten-Free Ice Cream Cake

This cherry almond gluten-free ice cream cake is a perfect balance of sweet cherries, crunchy almonds, and creamy ice cream. With a gluten-free almond-based crust and layers of vanilla ice cream, cherry sorbet, and crunchy almonds, it makes for an indulgent yet refreshing dessert.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free almond flour
• 3 tbsp melted butter
• 1 tbsp honey

For the Filling:

• 2 cups gluten-free vanilla ice cream
• 2 cups gluten-free cherry sorbet
• ½ cup sliced almonds

For the Topping:

• ½ cup cherry sauce (made from fresh cherries)
• Whole almonds for garnish

Instructions:

1. Prepare the Crust:
   • Combine gluten-free almond flour with melted butter and honey.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened vanilla ice cream over the crust and freeze for 30 minutes.
   • Add a layer of cherry sorbet on top and sprinkle with sliced almonds. Freeze for at least 2 hours.
3. Prepare the Topping:
   • Create a cherry sauce by simmering fresh cherries with a little sugar until they break down. Strain to remove pits and excess liquid.
4. Add the Toppings:
   • Drizzle cherry sauce over the top of the ice cream cake and garnish with whole almonds.
5. Serve:
   • Let the cake sit for a few minutes to soften before slicing.

This cherry almond ice cream cake is a refreshing and slightly nutty dessert that combines the bright, sweet flavors of cherries with the smoothness of vanilla and almond. It’s a great way to enjoy the flavors of spring or summer in a cool and satisfying cake.

Pumpkin Spice Gluten-Free Ice Cream Cake

Bring the warm, comforting flavors of fall to life with this gluten-free pumpkin spice ice cream cake. With a spicy, cinnamon-infused ice cream base, a buttery gluten-free crust, and a pumpkin pie filling, it’s the perfect dessert for any autumn celebration.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 3 tbsp melted butter
• 1 tsp ground cinnamon

For the Filling:

• 2 cups gluten-free pumpkin spice ice cream
• 2 cups gluten-free vanilla ice cream
• 1 cup pumpkin puree

For the Topping:

• ½ cup whipped cream
• Ground cinnamon and nutmeg for garnish

Instructions:

1. Prepare the Crust:
   • Mix gluten-free graham cracker crumbs with melted butter and ground cinnamon.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened pumpkin spice ice cream over the crust and freeze for 30 minutes.
   • Add a layer of vanilla ice cream and top with pumpkin puree. Freeze for at least 2 hours.
3. Prepare the Topping:
   • Once the cake is firm, top with whipped cream and sprinkle with ground cinnamon and nutmeg for a fall-inspired touch.
4. Serve:
   • Allow the cake to soften slightly before slicing.

This pumpkin spice ice cream cake is the ultimate autumn dessert, with a perfect balance of creamy pumpkin ice cream and the spiced warmth of cinnamon. It’s an ideal treat for Thanksgiving, Halloween, or any time you want a comforting dessert that embodies the season.

These additional gluten-free ice cream cakes offer even more variety in flavor combinations, from the rich tiramisu with its coffee and mascarpone layers to the comforting, fall-inspired pumpkin spice cake. Each cake is designed to deliver indulgence without the gluten, making them perfect for everyone to enjoy!

Mint Chocolate Chip Gluten-Free Ice Cream Cake

This mint chocolate chip gluten-free ice cream cake combines the refreshing flavor of mint with the indulgent richness of chocolate. With a gluten-free chocolate crust and layers of mint chocolate chip ice cream, this cake is a perfect dessert for anyone who loves the classic combination of mint and chocolate.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free chocolate cookie crumbs
• 3 tbsp melted butter
• 1 tbsp cocoa powder

For the Filling:

• 2 cups gluten-free mint chocolate chip ice cream
• 2 cups gluten-free vanilla ice cream
• ½ cup gluten-free chocolate chips

For the Topping:

• ½ cup chocolate sauce
• Fresh mint leaves for garnish

Instructions:

1. Prepare the Crust:
   • Combine gluten-free chocolate cookie crumbs, melted butter, and cocoa powder.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened mint chocolate chip ice cream over the crust and freeze for 30 minutes.
   • Add a layer of vanilla ice cream and sprinkle with chocolate chips. Freeze for at least 2 hours.
3. Prepare the Topping:
   • Drizzle chocolate sauce over the top of the cake and garnish with fresh mint leaves.
4. Serve:
   • Allow the cake to soften slightly before slicing and serving.

The mint chocolate chip ice cream cake is a cool and refreshing dessert that’s perfect for mint lovers. The chocolatey crust and layers of creamy mint ice cream offer a balanced, indulgent treat that’s ideal for any occasion.

Lemon Blueberry Gluten-Free Ice Cream Cake

Brighten up your dessert table with this tangy and sweet lemon blueberry gluten-free ice cream cake. Featuring zesty lemon ice cream, sweet blueberry sorbet, and a gluten-free graham cracker crust, this cake is a refreshing summer dessert that’s perfect for family gatherings or casual get-togethers.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs
• 3 tbsp melted butter
• 1 tbsp lemon zest

For the Filling:

• 2 cups gluten-free lemon ice cream
• 2 cups gluten-free blueberry sorbet
• 1 cup fresh blueberries

For the Topping:

• ½ cup whipped cream
• Lemon zest for garnish

Instructions:

1. Prepare the Crust:
   • Combine gluten-free graham cracker crumbs, melted butter, and lemon zest.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened lemon ice cream over the crust and freeze for 30 minutes.
   • Add a layer of blueberry sorbet and top with fresh blueberries. Freeze for at least 2 hours.
3. Prepare the Topping:
   • Once the cake is firm, top with whipped cream and garnish with additional lemon zest.
4. Serve:
   • Let the cake sit for a few minutes to soften slightly before slicing.

The lemon blueberry ice cream cake is a fresh, tangy dessert that’s bursting with fruity flavors. The combination of zesty lemon and sweet blueberry provides the perfect balance, making it an ideal dessert for summer picnics or casual entertaining.

Chocolate Hazelnut Gluten-Free Ice Cream Cake

For fans of rich, nutty desserts, this chocolate hazelnut gluten-free ice cream cake is the perfect indulgence. With a gluten-free chocolate crust, creamy hazelnut ice cream, and a layer of crunchy hazelnuts, it’s a sophisticated and decadent dessert for any occasion.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free chocolate cookie crumbs
• 3 tbsp melted butter
• 2 tbsp cocoa powder

For the Filling:

• 2 cups gluten-free hazelnut ice cream
• 2 cups gluten-free chocolate ice cream
• ½ cup chopped hazelnuts

For the Topping:

• ½ cup chocolate hazelnut spread
• Additional chopped hazelnuts for garnish

Instructions:

1. Prepare the Crust:
   • Mix gluten-free chocolate cookie crumbs, melted butter, and cocoa powder.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened hazelnut ice cream over the crust and freeze for 30 minutes.
   • Add a layer of chocolate ice cream and sprinkle with chopped hazelnuts. Freeze for at least 2 hours.
3. Prepare the Topping:
   • Warm the chocolate hazelnut spread and drizzle it over the top of the cake. Garnish with more chopped hazelnuts.
4. Serve:
   • Allow the cake to soften slightly before slicing and serving.

This chocolate hazelnut ice cream cake is a decadent treat that brings together the creamy richness of chocolate and hazelnut in every bite. It’s a luxurious dessert perfect for any celebration or when you simply want to indulge.

Peanut Butter and Chocolate Gluten-Free Ice Cream Cake

Rich, creamy, and indulgent, this peanut butter and chocolate gluten-free ice cream cake is a dream for peanut butter lovers. With a gluten-free brownie base, layers of peanut butter and chocolate ice creams, and a decadent peanut butter drizzle, this cake is a guaranteed hit for dessert lovers of all ages.

Ingredients:

For the Base:

• 1 ½ cups gluten-free brownie crumbs
• 3 tbsp melted butter

For the Filling:

• 2 cups gluten-free chocolate ice cream
• 2 cups gluten-free peanut butter ice cream
• ½ cup chopped peanuts

For the Topping:

• ½ cup peanut butter (warmed for drizzling)
• Mini chocolate chips for garnish

Instructions:

1. Prepare the Base:
   • Mix gluten-free brownie crumbs with melted butter.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened chocolate ice cream over the base and freeze for 30 minutes.
   • Add a layer of peanut butter ice cream and sprinkle with chopped peanuts. Freeze for at least 2 hours.
3. Prepare the Topping:
   • Drizzle warmed peanut butter over the top and garnish with mini chocolate chips.
4. Serve:
   • Allow the cake to soften slightly before slicing and enjoy the perfect combination of chocolate and peanut butter.

The rich combination of chocolate and peanut butter in this cake offers a creamy and crunchy dessert that will satisfy any sweet tooth. It’s perfect for birthdays, celebrations, or simply treating yourself.

Tropical Mango Coconut Gluten-Free Ice Cream Cake

Take your taste buds on a tropical vacation with this mango coconut gluten-free ice cream cake. Featuring a coconut crust, layers of mango sorbet and coconut ice cream, and a topping of toasted coconut flakes, this cake is a light and refreshing dessert perfect for summer.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free shredded coconut
• 3 tbsp coconut oil (melted)
• 1 tbsp sugar

For the Filling:

• 2 cups gluten-free mango sorbet
• 2 cups gluten-free coconut ice cream

For the Topping:

• ½ cup toasted coconut flakes
• Fresh mango slices for garnish

Instructions:

1. Prepare the Crust:
   • Mix shredded coconut, melted coconut oil, and sugar.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened mango sorbet over the crust and freeze for 30 minutes.
   • Add a layer of coconut ice cream and freeze for at least 2 hours.
3. Prepare the Topping:
   • Sprinkle toasted coconut flakes on top and garnish with fresh mango slices.
4. Serve:
   • Allow the cake to soften for a few minutes before serving for the best texture and flavor.

The tropical mango coconut ice cream cake is a refreshing and exotic dessert, perfect for hot summer days or whenever you want to bring a taste of the tropics to your table.

Strawberry Shortcake Gluten-Free Ice Cream Cake

This strawberry shortcake gluten-free ice cream cake is a delightful blend of fresh, fruity flavors and creamy indulgence. With a gluten-free vanilla cookie crust, layers of strawberry ice cream, and fresh strawberries, it’s a beautiful and delicious dessert for any occasion.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free vanilla cookie crumbs
• 3 tbsp melted butter

For the Filling:

• 2 cups gluten-free strawberry ice cream
• 1 cup fresh strawberries (sliced)

For the Topping:

• ½ cup whipped cream
• Fresh strawberries for garnish

Instructions:

1. Prepare the Crust:
   • Combine gluten-free vanilla cookie crumbs and melted butter.
   • Press the mixture into the bottom of a springform pan and freeze for 20 minutes.
2. Layer the Ice Cream:
   • Spread softened strawberry ice cream over the crust and freeze for at least 2 hours.
   • Place a layer of fresh strawberries on top of the ice cream.
3. Prepare the Topping:
   • Top the cake with whipped cream and garnish with additional fresh strawberries.
4. Serve:
   • Let the cake soften slightly before slicing and serving.

The strawberry shortcake ice cream cake is a light and fruity dessert that’s as beautiful as it is delicious. Its vibrant colors and refreshing flavors make it a standout choice for spring and summer celebrations.

Note: More recipes are coming soon!