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Gluten Free Ice Cream Cake

No-Bake Gluten Free Ice Cream Cake Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 8 oz gluten free chocolate sandwich cookies (about 24 cookies)
  • 4 tbsp unsalted butter, melted
  • 1.5 qt vanilla ice cream
  • 1.5 qt chocolate ice cream
  • 1 cup gluten free hot fudge sauce, at room temperature
  • 1 cup heavy cream, cold
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 4 oz semi-sweet chocolate chips
  • 3 tbsp refined coconut oil

Method
 

  1. Pulse cookies into fine crumbs, mix with melted butter, and press into a 9 inch springform pan. Freeze for 10 minutes.
  2. Spread softened vanilla ice cream over the crust and freeze for 30 minutes.
  3. Spread room temperature fudge over the vanilla layer, then spread chocolate ice cream on top. Wrap and freeze at least 4 hours.
  4. Whip the cream with powdered sugar and vanilla until soft peaks form. Release the cake from the pan and spread the whipped cream over the top and sides. Freeze for 15 minutes.
  5. Melt chocolate chips with coconut oil until smooth, then cool slightly. Drizzle over the whipped cream, freeze for 5 minutes, and serve.

Notes

The total time does not include freezing. Give the cake at least 4 hours to set, but overnight gives you the cleanest slices. Let it sit at room temperature for 5 minutes before cutting, and use a knife dipped in hot water.