The problem with store-bought ice cream cakes is that they can be expensive, and often they are not gluten-free. When you make your own, which only takes 10 minutes, you can make it allergy-friendly and save a lot of money! I’ve made an ice cream cake for each of my children’s birthdays this year, which was so much easier and faster than a traditional cake.
To make this gluten-free, we used gluten-free Oreos!
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Homemade ice cream cake is easy to customize, just use your favorite flavor of ice cream. You could even use a homemade cookie crust of any flavor, or a dairy-free sherbet or coconut ice cream. Top with any kind of candy.
In the past, I have made this in a cake pan, but if you want to serve it on a cake stand, like in my pictures, then I suggest using a cheesecake pan with removable sides.
Ice Cream Cake Ingredients
- 1 package of Oreos, blended or crushed with a rolling pin
- 8 tablespoons of melted butter
- 1 pint any flavor of ice cream
- 8 ounces hot fudge, or caramel sauce
- 16 ounces cool whip
- any type of candy or sprinkles for the topping
Directions
- Combine your crushed Oreos and butter together. Smash down on the bottom of a cake pan or springform pan.
- Let the ice cream sit at room temperature for about 10 minutes before beginning. Once the ice cream is softened, spoon half of it on top of the Oreo crust. Gently smooth it out as best as possible.
- Spread the hot fudge (slightly warmed, but not too hot, or it will melt your ice cream) or caramel sauce on top of the ice cream.
- Spoon the other half of the ice cream on top of the hot fudge, and again smooth it out as best as possible.
- Top with cool whip and more Oreos, or your favorite candy.
- Freeze until ready to serve.
Homemade Ice Cream Cake Prep Time: 10 minutes Total Time: 10 minutes PrintIngredients
Instructions
- Combine your crushed Oreos and butter together. Smash down on the bottom of a cake pan or springform pan.
- Let the ice cream sit at room temperature for about 10 minutes before beginning. Once the ice cream is softened, spoon half of it on top of the Oreo crust. Gently smooth it out as best as possible.
- Spread the hot fudge (slightly warmed, but not too hot, or it will melt your ice cream) or caramel sauce on top of the ice cream.
- Spoon the other half of the ice cream on top of the hot fudge, and again smooth it out as best as possible.
- Top with cool whip and more Oreos, or your favorite candy.
- Freeze until ready to serve.
Notes
To make this gluten-free, we used gluten-free Oreos.
Use your favorite flavor of ice cream. You could even use a homemade cookie crust of any flavor, or a dairy-free sherbet or coconut ice cream.
A long time ago — like the late ’70s, early ’80s — a very sweet mom started the grand tradition of making her little girl a special dessert on her birthday, and on those days when the little girl came home pissed off because Jason Adair couldn’t stop screaming, “April’s a Fool! April’s a Fool!” Her mom called this “choco ice cream dessert” and the little girl called this freaking delicious.
Then one day — somewhere in the 2011 range — the little girl discovered she could no longer eat the greatest dessert of all time, thanks to a nasty case of the sprue. (Isn’t that a funny word for celiac? Yes, it is.) You see, the crust of this fab choco ice cream dessert is made of Oreos. And Oreos could kill a celiac. Or anyone else, for that matter. Seriously, that’s like all lard in between two chocolate cookies.
But the little girl was all grown up and willing to take a risk on lard, if only she could find a gluten-free Oreo alternative. And holy crap, she did.
Choco Ice Cream Dessert
Prep time: 1 – 2 hours Cook time: 0 Yield: 8 big pieces
Ingredients
30 gluten-free Oreo-esque cookies
1/4 cup butter (but my mom’s recipe says “oleo” — awesome)
1/2 gallon vanilla ice cream
2 pieces semi-sweet chocolate
1 can (14 oz) condensed milk
2/3 cup sugar
1 teaspoon vanilla
One small carton of Cool Whip, or whipped cream
1/2 cup almond slivers or chopped pecans
1. Crush faux-Oreos and mix with melted butter. Press into 13 x 9 x 3 baking dish, or round 5 quart dish.
2. Cover with softened ice cream, and put into freezer.
3. While it’s freezing, make the chocolate sauce by slowly melting butter, sugar, and chocolate. Gradually add milk and cook, stirring, until mixture thickens. Add vanilla and remove from heat. Cool the sauce, then pour over frozen ice cream. Return to freezer until set.
4. Spread Cool Whip or whipped cream over the chocolate sauce, and sprinkle with your nut choice. Freeze.