Decadent Gluten-Free Ice Cream Cake

For the Cake

• 1 tablespoon white vinegar or lemon juice
• 1 cup milk, for dairy-free, use unsweetened almond milk.
• 2 cups all-purpose gluten-free flour with xanthan gum*, This recipe was developed with Pillsbury gluten-free flour. It is not suitable for almond, coconut, or oat flour.
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon gluten-free baking powder
• 3/4 cup gluten-free cocoa powder
• 1/2 teaspoon ground cinnamon
• 9 tablespoons unsalted butter, softened (1/2 cup plus 1 tablespoon), for dairy-free, use Smart Balance butter.
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup boiling water
• 1 quart (48-ounces) gluten-free ice cream**
• 1 package gluten-free chocolate cookies, I recommend gluten-free Oreos, which are also dairy-free.

For the Whipped Cream Frosting (optional, you can also use Cool Whip or a dairy-free alternative)

• 2 cups heavy whipping cream
• 1 tablespoon pure vanilla extract
• 1/2 cup powdered sugar
• 1/4 cup corn starch

For Dairy-Free Frosting (Alternative)

• 9 oz. Cocowhip, one 9-ounce container. Alternatively, use this recipe from Go Dairy Free, adding cornstarch to stabilize.

Preparing the Gluten-Free Chocolate Cake Layers

• Preheat your oven to 350°F (177°C) to ensure it’s ready for baking.
• Prepare two 9-inch cake pans by lining the bottoms with parchment paper. Lightly spray the pans and paper with a gluten-free cooking spray (coconut oil spray works wonderfully).
• To create homemade buttermilk, combine 1 tablespoon of white vinegar or lemon juice with 1 cup of milk in a separate bowl. Let this mixture sit for a few minutes while you prepare other ingredients; it will slightly curdle, which is normal.
• In a medium-sized bowl, whisk together the dry ingredients: 2 cups of gluten-free flour (with xanthan gum), 1 teaspoon of salt, 1 teaspoon of baking soda, ½ teaspoon of gluten-free baking powder, ¾ cup of cocoa powder, and ½ teaspoon of ground cinnamon. Ensure all ingredients are well combined.
• In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together 9 tablespoons of softened unsalted butter and 2 cups of granulated sugar until the mixture is light and fluffy. This usually takes 2-3 minutes.
• Add the 2 large eggs and 1 teaspoon of pure vanilla extract to the butter mixture. Continue mixing until these ingredients are fully incorporated and the mixture is smooth.
• Gradually add the prepared gluten-free flour mixture to the butter and sugar mixture. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
• Pour the homemade buttermilk into the cake batter and mix until fully combined.
• Carefully add ¾ cup of boiling water to the batter and mix until the batter is smooth and uniform. The batter will be thin, which is normal for this recipe.
• Evenly divide the cake batter between the two prepared 9-inch cake pans.
• Bake the cakes on the middle rack of your preheated oven for 30-35 minutes. Baking times can vary depending on your oven, so keep an eye on them. You’ll know they’re done when a toothpick inserted into the center comes out clean, and the edges of the cake begin to pull slightly away from the sides of the pan.
• Allow the baked cake layers to cool in their pans for 15 minutes before carefully removing them and transferring them to a wire rack to cool completely. This prevents them from breaking.
• Once completely cool, wrap each cake layer tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Freeze the cake layers overnight, or for a minimum of 6 hours, to ensure they are firm enough for assembly.

Preparing the Ice Cream Layer

• Remove the 1-quart (48-ounce) container of gluten-free ice cream from the freezer and let it soften at room temperature for about 5 minutes. It should be pliable but not melted.
• Line a clean 9-inch cake pan with aluminum foil or plastic wrap, ensuring there’s enough overhang to easily lift the ice cream layer out later. I prefer foil as it tends to stay in place better when pressing the ice cream.
• Spoon the softened gluten-free ice cream into the foil-lined cake pan. Use a spatula to smooth the top surface evenly.
• Cover the smoothed ice cream layer with another piece of foil or plastic wrap and return it to the freezer. Freeze overnight or for a minimum of 6 hours until it is completely firm.

Assembling Your Gluten-Free Ice Cream Cake

• Crush the gluten-free chocolate cookies. You can do this quickly in a food processor or by placing them in a sturdy plastic storage bag and crushing them with a rolling pin until they are fine crumbs.
• Prepare the homemade whipped cream frosting (instructions follow below) or have your dairy-free alternative ready.
• Place one of the frozen chocolate cake layers on your chosen cake platter or serving plate.
• Spread a thin, even layer of whipped cream frosting over the top of the first cake layer. Sprinkle generously with some of the crushed gluten-free cookies.
• Carefully remove the frozen ice cream layer from its foil lining and center it on top of the first cake layer. Gently press down to ensure it adheres.
• Sprinkle another layer of crushed gluten-free cookies evenly over the ice cream layer. This adds extra crunch and flavor.
• Place the second frozen cake layer directly on top of the ice cream and cookie layer.
• Generously cover the entire assembled cake with the remaining whipped cream frosting. If you are using dairy-free Cocowhip, remember it tends to be softer than stabilized whipped cream, so you might prefer to only frost the top for easier handling.
• For a decorative touch, use a star piping tip (like a Wilton 1M) to add rosettes or dollops of whipped cream around the top edge of the cake. Finish by scattering additional whole and crushed gluten-free cookies over the top for a festive presentation.
• Serve your stunning ice cream cake immediately, or return it to the freezer until you are ready to enjoy it.
• For effortless slicing, take the cake out of the freezer and let it sit in the refrigerator for about 30 minutes, or at room temperature for 15 minutes, before cutting. Use a sharp knife dipped in hot water and wiped clean between slices for the neatest cuts through the frozen layers.
• Store any leftover slices in a freezer-safe, airtight container and place them back in the freezer to maintain their delightful texture.

Making the Homemade Whipped Cream Frosting

• For the best results, place your mixing bowl (preferably metal) and whisk attachment in the refrigerator or freezer for at least 10-15 minutes to chill thoroughly.
• In the cold mixing bowl, pour in 2 cups of heavy whipping cream. Begin whipping on medium speed for about 15-30 seconds, or until the cream starts to look foamy.
• Add 1 tablespoon of pure vanilla extract, ½ cup of powdered sugar, and ¼ cup of cornstarch (the cornstarch helps stabilize the whipped cream, preventing it from weeping). Continue mixing at medium-high speed until stiff peaks form and the frosting is firm and holds its shape.
• Once prepared, refrigerate the whipped cream frosting immediately until you are ready to frost your cake.

**For a fantastic dairy-free option, I highly recommend Aldi’s Earth Grown Almond Milk Ice Cream. Other excellent brands that offer delicious gluten-free AND dairy-free ice cream flavors include Ben & Jerry’s and So Delicious. However, always be vigilant and double-check the labels, as not all flavors within these brands are guaranteed to be gluten-free or dairy-free. Brands frequently update ingredients, so it’s always best to verify!

***When opting for the dairy-free Cocowhip, please note that it is generally softer in consistency than traditional stabilized whipped topping. For this reason, for the dairy-free version of this cake, I typically only frost the top surface rather than attempting to cover the entire cake. This makes for easier handling and presentation.

Nutrition Facts (Approximate)