Chocolate Ice Cream Cake

This Gluten-Free 5-Layer Chocolate Ice Cream Cake is loaded with decadent layers of chocolate. It is the perfect way to celebrate any occasion. It is seriously a death by chocolate ice cream cake.

Every year for my birthday, I would always ask for a chocolate ice cream cake to celebrate (and my grandmother’s 7up pound cake). However, after becoming gluten-free a few years ago, I quickly realized that I couldn’t enjoy one of my favorite past times. While many ice creams are gluten-free, the chocolate cookies and crumbles that often accompany ice cream cakes are not.

Why You’ll Love this chocolate ice cream cake

Each of the 5 layers is filled with chocolate amazingness that will satisfy any sweet tooth. Each layer also has a different texture which will only had to your tantalize your taste buds further. This cake is perfect for:

• Birthdays or a special occasion, including any day that ends in “y”.
• You can opt out of the baked chocolate cake and just use ice cream so that no traditional cake baking is required.  
• It is seriously impressive.
• It’s the perfect summer dessert, but honestly, enjoy it year-round.

Ingredients You’ll Need

Gluten Free Chocolate Cake

Wet Ingredients

• 1 cup butter, softened – You can always substitute this for vegan butter. If you do so, vegan butters take longer to soften, so make sure you plan ahead!
• 2 cups granulated sugar – I love to use Domino sugar when I bake, but you can use whatever brand you like.
• 4 eggs – try to use large eggs
• 1 cup milk – I used vanilla flavored almond milk, but use whatever milk you want!
• 2 tbsp. vanilla extract

Dry Ingredients

• 2 & ½ cup gluten-free flour – My go-to gluten-free is from Bob’s Red Mill. I like to use the 1:1 replacement flour.
• ½ cup almond flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup cocoa powder

Other

• 1 cup chocolate chips, optional

Chocolate ice cream cake

• Gluten-free chocolate cake
• Gluten-free Oreos
• Chocolate ice cream
• Chocolate magic shell
• Reese’s peanut butter ice cream topping
• Whipped cream

How to Bake Gluten-Free Chocolate Cake

Pre-heat the oven to 350 degrees F.

It is important to start out with room temperature butter. While you are waiting for the butter to soften, you can prepare your dry ingredients using a large bowl and sifter. Sift together the gluten-free flour, almond flour, baking soda and powder, salt, and cocoa powder. 

In a bowl, cream your butter with the sugar.

Once creamed, add the eggs, mixing well after each one.

Then, add the vanilla extract.

Once you’ve mixed your wet ingredients, slowly add half of your dry ingredients while the mixer does the hard work. If you need to stop to scrape the sides as you go, feel free to pause.

Next, add the milk and then the second half of the dry ingredients. Lastly, as an optional step, fold in the chocolate chips.

Bake the cake in either a tall 9-inch springform cake pan or two short 9-inch cake pans for 45-50 minutes.

How to make Ice cream layers

Allow the chocolate ice cream to soften, but not melt. Fold the chocolate chips into the ice cream.

Line a cake pan with plastic wrap. Add the ice cream to the pan and place it back into the freezer to allow it to reset. You can do these steps while the gluten-free chocolate cake is baking.

Assemble a chocolate ice cream cake

Bake the gluten-free chocolate cake according to the instructions I’ve outlined. Allow the cake to cool completely.

If you use two 9-inch cake pans, level out the cake to prepare it for layering. If you use a tall 9-inch springform pan, cut the cake in half.

On a cake board, place one of the gluten-free chocolate cakes and wrap a cake collar around it to allow for layering. If you’re feeling brave enough, feel free to do this without the collar.

In a Ziploc bag, add about 20 gluten-free Oreo cookies and crush them. A rolling pin will make this job easier! In a medium-sized bowl, add the gluten-free Oreo cookies, chocolate magic shell, and the Reese’s peanut butter ice cream topping. Mix well.

Layer half of the gluten-free Oreo mixture on top of the gluten-free chocolate cake.

Add the chocolate ice cream on top as the next layer.

Add another layer of the gluten-free Oreo mixture on top of the chocolate ice cream and then the second half of the gluten-free chocolate cake.

Place the cake in the freezer for 30 minutes to allow it to set.

Frost the cake with whipped cream and decorate it to your liking with the whipped cream and crumbled gluten-free Oreos to your liking.

Place back into the freezer for the cake to set for about 3 hours.

Storage Instructions

To store a homemade chocolate ice cream cake, cover it tightly with plastic wrap or aluminum foil and place it in the freezer. Make sure it’s stored in a flat position so that the ice cream and cake layers don’t shift. It should keep well for up to a week in the freezer.

Expert Tips and Tricks

• Before serving, allow the ice cream cake to thaw a little. You can put the chocolate ice cream cake in the refrigerator for 30 minutes before it’s time to serve.
• Run your knife under hot water before slicing, this will allow for a smoother cut.
• Get creative with the cake and ice cream flavors!

Do ice cream cakes always have cake in them?

No, baking the gluten-free chocolate cake is totally optional! If you would like just ice cream, then follow the steps to form the number of layers you want for your cake.

I hope you enjoy this chocolate ice cream cake as much as I did! If you try it, be sure to leave me a comment/rating below. I’d love to hear from you!

Want more chocolate treats?