Gluten free Oreo ice cream cake recipe

Move over Dairy Queen because this gluten-free ice cream cake beats any recipe out there! Celebrate a birthday or special occasion with chocolate cake layered with gluten-free Oreos, hot fudge, and ice cream, all covered with fluffy whipped cream frosting. An easy gluten-free dairy-free ice cream cake option is included.

Best gluten-free ice cream cake recipe

An ice cream cake is one of those nostalgic desserts I thought I would never be able to enjoy again. Who doesn’t remember the coveted Dairy Queen, Baskin Robbins, or even Cold Stone birthday cakes while guests drooled with anticipation?

But, like Ding Dong cake or gluten-free whoopie pies this cookies and cream gluten-free ice cream cake recipe means you no longer have to miss out on a classic, even for dairy-free folks!

A gooey layer of hot fudge sauce and gluten-free Oreos sits on a famously moist gluten-free chocolate cake. For the ice cream layer, mix together vanilla ice cream with chopped gluten-free Oreos to make an easy cookies and cream flavor. Then cover it all with a light whipped cream frosting.

If you are looking for the perfect celebratory compliment to this cake, try gluten-free cookie cake as well!

Is Dairy Queen Ice cream cake gluten-free?

Unlike homemade ice cream cakes or Baked Alaska, store bought creations do not include a cake layer. Popular ice cream cakes, like Dairy Queen or Carvel, instead use chocolate cookie crunchies and hot fudge between two layers of ice cream.

Therefore, Dairy Queen ice cream cakes are not gluten-free because the cookie crumbs contain wheat.

Ingredient Notes and substitutions

The ingredients in gluten-free ice cream cake are completely adaptable to a variety of flavors and combinations! Swap the chocolate cake for a gluten-free white cake or use any gluten-free or dairy-free ice cream if you would like to make something besides a gluten-free Oreo dessert.

• Ice Cream – I mixed vanilla ice cream with chopped gluten-free Oreos, but any gluten-free or dairy-free flavor may be used.
• Gluten-Free Cake – You will need one 9-inch cake layer, either homemade (recipe included below) or use a gluten-free cake mix.
• Hot fudge – Use a store-bought brand, homemade, or vegan sauce for a dairy-free cake.
• Gluten-Free Oreos – For a cookies and cream ice cream cake add a layer of chopped Oreos in the cake and sprinkle more on top. If you have any leftover, make these gluten-free Oreo balls!
• Heavy Cream – Used to make the homemade whipped cream frosting, but Cool Whip or dairy-free coconut whipped topping may also be used.

how to make gluten-free ice cream cake

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Ice cream layer

1. Begin by making the ice cream layer so it has time to freeze. Line a 9-inch cake pan or springform pan with foil and set aside.
2. Soften the ice cream for 30 minutes so it is spreadable. If making gluten-free Oreo ice cream, transfer the soft ice cream to a medium bowl and mix the chopped cookies in before spreading evenly in the prepared pan.
3. Press a layer of plastic wrap on top and place in the freezer until solid, at least 3 hours.

I halved this gluten-free chocolate cake recipe to make one 9-inch layer. Line the pan with parchment paper for easy removal.

If desired, use any gluten-free cake flavor or prepare a gluten-free cake mix, freezing one of the layers to enjoy later!

1. In a large mixing bowl combine the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda, and salt on low speed.
2. Add the wet ingredients – regular or dairy-free milk, oil, eggs, and vanilla extract to flour mixture. Mix on medium speed until well combined.
3. Reduce the speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.
4. Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes in a 350ºF oven, until a toothpick inserted in the center comes out clean.
5. Turn the cake onto wire rack to cool completely while the ice cream layer solidifies.

Whipped cream frosting and alternatives

For a homemade whipped cream frosting beat together heavy cream with powdered sugar until it holds shape and peaks form. If desired, set aside some of the frosting to pipe a decorative edge on top.

Below are some alternative frosting suggestions.

• Cool Whip – You will need a 12 ounce tub of frozen whipped topping, thawed.
• Chocolate Whipped Cream Frosting
• Fluffy Buttercream
• Coconut whipped topping (dairy-free), like TruWhip
• Coconut Whipped Cream Frosting (dairy-free)

how to assemble

1. Place the cooled cake on a cake platter or stand. Tuck strips of waxed paper underneath the cake to keep the plate clean while layering.
2. Spread a layer of hot fudge on top of the cake.
3. Chop Oreo cookies or place in a ziplock bag and crush with a rolling pin. Sprinkle of layer of cookies on top of the sauce.
4. Remove the ice cream layer from the freezer and release from the pan. Place on top of the crushed cookies.
5. Place the assembled cake bake in the freezer while the frosting is prepared. Once it is done, spread the whipped cream over the top and sides. If desired, save some to pipe on top.
6. Pipe the optional decorative edge and sprinkle more Oreos on top.

ice cream cake variations

If making a birthday ice cream cake or for a special celebration, honor your special guest with their preferred flavor! Choose their favorite ice cream or use one of suggested ice cream flavors below.

• Mint chocolate chip, peanut butter cup, or chocolate ice cream
• Instead of store bought hot fudge, make this quick and easy old fashioned hot fudge sauce.
• Omit the Oreos or use other gluten free cookies (homemade or purchased).
• Make a funfetti cake layer by adding gluten-free sprinkles to a gluten-free vanilla cake or mix.

gluten Free Dairy free Ice Cream Cake

It’s easy to turn this recipe into a dairy-free dessert as well! The cake recipe included is already dairy-free by simply using a non-dairy milk.

Replace the ice cream with your favorite dairy-free flavor and instead of using heavy cream for the frosting, use canned coconut milk. For the hot fudge, many store brands are dairy-free or use a homemade dairy-free recipe.

how to cut an ice cream cake

For a complete easy step-by-step guide, see this how to cut ice cream cake post!

Before serving the cake, it’s best to let it sit at room temperature for 30 minutes. Run a knife under hot water, wipe dry, and then slice. Repeat warming the knife with water as needed.

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Ice Cream Layer

• ▢ 1.5 quarts vanilla ice cream (or any preferred gluten-free flavor), softened for 20-30 minutes
• ▢ 1 package Gluten-Free Oreo Cookies, divided

Gluten-Free Chocolate Cake

• ▢ 1 cup all purpose gluten-free flour (I highly recommend Cup4Cup gluten free flour)
• ▢ 1 cups granulated sugar
• ▢ 6 tablespoons unsweetened baking cocoa
• ▢ 1 teaspoons baking powder
• ▢ ¾ teaspoons baking soda
• ▢ ½ teaspoon salt
• ▢ ½ cup milk or non-dairy milk
• ▢ ¼ cup vegetable, canola, or coconut oil
• ▢ 1 eggs
• ▢ 1 teaspoons vanilla extract
• ▢ ½ cup boiling water

Whipped Cream Frosting

• ▢ 2 cups heavy cream
• ▢ ¼ cup powdered sugar
• ▢ 12 ounce (gluten-free) hot fudge, divided

Ice Cream Layer

• Line a 9-inch cake pan with two large pieces of foil, criss crossed. Press down to the shape of the pan, leaving overhang edges to pull it out of the pan.

• In a large bowl, mix together the softened ice cream with 12 chopped or crushed Oreos. Spread evenly in the prepared pan and press a layer of plastic wrap on top. Freeze until solid, at least 3 hours or overnight.

Chocolate Cake

• While the ice cream solidifies, prepare the cake layer. Preheat the oven to 350ºF. Prepare another 9-inch cake pan by spraying with cooking spray, lining bottom with cut-to-size parchment, and then spraying the parchment. Set aside.

• In a large bowl add flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine or, using your paddle attachment on stand mixer, mix until combined.

• Add milk, oil, eggs, and vanilla to flour mixture. Mix on medium speed until well combined. Reduce speed to low and slowly add boiling water to the cake batter. Once the water is mixed in, increase to high speed and mix for 1 minute.

• Spread the cake batter evenly in the prepared pan. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

• Remove from the oven and cool in the pan for 5 minutes. Turn the cake onto a wire rack to cool completely before assembling.

Assembling

• Place the cooled cake on a cake platter or stand. Tuck strips of waxed paper underneath the cake to keep the plate clean while layering.

• Spread ¾ cup hot fudge on top of the cake. Chop or crush 12 more Oreo cookies and sprinkle on top of the sauce.

• Remove the ice cream layer from the freezer and release from the pan. Place on top of the crushed cookies. Place the assembled cake bake in the freezer while the frosting is prepared.

Whipped Cream Frosting

• In a mixing bowl place the heavy cream and powdered sugar. Beat until it holds shape and peaks form.

• Use an offset spatula to spread the whipped cream over the top and sides. If desired, reserve some to pipe a decorative edge on top.

• Sprinkle more crushed Oreos on top and remaining hot fudge sauce, if desired. Place back in the freezer until ready to serve.

• Let the cake sit for 30 minutes before slicing and serving. For a complete easy step-by-step guide, see this how to cut ice cream cake post. Cover and store leftovers in the freezer up to 1 week.

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 DAIRY FREE modifications

The cake recipe included is already dairy-free by simply using a non-dairy milk.

Replace the ice cream with your favorite dairy-free flavor and instead of using heavy cream for the frosting, use canned coconut milk. For the hot fudge, many store brands are dairy-free or use a homemade dairy-free recipe.

Choose another ice cream flavor or use one of suggested variations below.

• Mint chocolate chip, peanut butter cup, or chocolate ice cream
• Instead of store bought hot fudge, make this quick and easy old fashioned hot fudge sauce.
• Omit the Oreos or use other gluten free cookies (homemade or purchased).
• Make a funfetti cake layer by adding gluten-free sprinkles to a gluten-free vanilla cake or mix.

Recipe adapted from Preppy Kitchen

Calories: 780kcal | Carbohydrates: 102g | Protein: 11g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 526mg | Potassium: 535mg | Fiber: 5g | Sugar: 71g | Vitamin A: 1119IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 6mg

Course: Dessert, gluten free cake, gluten free dessert

Categories: 4th Of July Baking Cakes Dairy Free Desserts Freezer-Friendly Gluten Free Recipes Spring Summer

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