Chocolate Ice Cream Cake
A real death by chocolate ice cream cake! This gluten-free 5-layer chocolate ice cream cake is rich in flavor and texture that will satisfy any sweet tooth.
Ingredients
Gluten Free Chocolate Cake
Wet Ingredients
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs
- 1 cup milk
- 2 tbsp. vanilla extract
Dry Ingredients
- 2 & ½ cup gluten-free 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
Instructions
Bake Gluten-Free Chocolate Cake
- Pre-heat the oven to 350 degrees F.
- Sift together the gluten-free flour, almond flour, baking soda and powder, salt, and cocoa powder.
- In a bowl, cream your softened butter with the sugar.
- Once creamed, add the eggs, mixing well after each one.
- Add the vanilla extract.
- Once you’ve mixed your wet ingredients, slowly add half of your dry ingredients.
- 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.
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.
How to 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.