This is hands-down the easiest gluten-free ice cream cake recipe you’ll ever find. Three ingredients, one pan, and deliciousness awaits!

If you need an easy, delicious treat for a birthday or dinner party, look no further. This gluten-free ice cream cake is hands down the easiest cake to make and it’s a hit every single time. And not only is it delicious and easy, the options for flavors are pretty much endless! Need dairy-free? You can do that, too! No worries.

The easiest gluten-free ice cream cake! #glutenfree #dessert #icecream

The Easiest Gluten-Free Ice Cream Cake

Ice cream. For the pictures I used a simple vanilla ice cream from Aldi. I love that the ingredients are just milk, eggs, sugar, and a little gum. No weird additives. In the past I’ve made caramel ice cream cakes, mint chocolate chip ice cream cakes, layered ice cream cakes….

The possibilities are really only as limited as your ice cream choices. And yes, you can use dairy-free ice cream! Even homemade ice cream! Please do note for homemade ice cream it is best to pour the ice cream into the pan as you’re making it. The texture isn’t the best if you make your ice cream ahead of time and then thaw it to make the cake. But do whatever you want! I’m sure it will still taste delicious!

Cookies. I usually use oreo sandwich style cookies for my ice cream cake crust. This recipe takes about 24 cookies – or about 10 ounces of cookie. Glutino chocolate or vanilla creme cookies, Simple Mills cashew creme sandwich cookies (good for grain/dairy/egg-free option!), 365 Whole Foods Market chocolate sandwich cremes, or even name brand gluten-free Oreos will work. I have also used homemade chocolate chip cookies, but because they are a softer texture they freeze firmer than sandwich style cookies.

Butter. Butter mixed with the cookies makes the crust stay together well. For dairy-free you could use ghee or coconut oil. They will both work fine, though coconut oil firms up a lot more than butter, so beware your crust will be more shattery when you cut it. (Is shattery not a word? Oh well.) 

“Baking” dish. Now, the best dishes to make ice cream cakes in are ones with removable bottoms. Think springform pans or those cake pans with the removable bottom. I usually use the cake pan, because the sides are a little higher than a springform pan. However, if you use a springform you can just leave out a little ice cream, or fill it to the very tippy top, and it will still work just fine.

easy gluten-free ice cream cake


The options for topping your gluten-free ice cream cake are really quite endless. I’ve done chocolate chips, slivered almonds, caramel sauce, whipped cream, more cookie crumbles, and actual chocolate frosting, gummy bears, marshmallows…. Really, whatever you’d put on ice cream, you can put on an ice cream cake! Just remember, some toppings are better added to the cake after it’s set up. Frozen whipped cream is not the best, and frozen gummy bears are hard to eat! 😂

Chocolate chips. I like to use my homemade honey-sweetened chocolate chunks, but Enjoy Life chocolate mega chunks are good too, and you can even just use shavings from your favorite chocolate bar.

Whipped cream. I always make my own homemade coconut whipped cream, cause most of the stuff in the store has so much sugar in it! But you do whatever you like.

Sauces. I usually have my chocolate drizzle from this recipe on hand for ice cream cakes, and I’ve also used my easy blender caramel sauce. Pro(ish) tip! If you want caramel ice cream for your cake, but don’t want to buy store-bought caramel cause of the nasty ingredients, make your own caramel sauce with my recipe linked above and stir it into your clean vanilla ice cream! So yummy! Scroll to the bottom of the post for a picture…

slice of gluten-free ice cream cake

Homemade ice cream options.

Easy gluten-free ice cream cake recipe from

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The Easiest Gluten-Free Ice Cream Cake

Free from gluten, with grain, dairy and egg-free options.


See notes above on options for ice creams and cookies.

  • 1-1.75 quart container ice cream
  • 1-10 ounce package of gluten-free sandwich cookies
  • 1/2 stick of melted butter (1/4 cup)


Remove ice cream from the freezer to let it soften.

In a small saucepan, melt butter.

In a food processor, crush cookies. Add in melted butter until a chunky dough is formed.

Press cookie crust dough into the bottom of a 7-inch cake pan with a removable bottom.

Scoop the ice cream on top of the crust, smoothing the top when done.

Place ice cream cake back into the freezer to set up again.

To serve, slide a knife around the perimeter of the cake and carefully remove cake by removing the bottom of the pan.

Slice and serve.


It will take about 15 minutes to prepare this gluten-free ice cream cake, and then about 1/2 longer (at least) to firm it up in the freezer.

Raias Recipes -

caramel ice cream cake

This variation was made with some homemade gluten-free cookies for the crust, topped with a layer of homemade caramel ice cream and then a layer of plain vanilla. Sprinkled with cinnamon and slivered almonds and topped with homemade whipped cream.