Who doesn’t love an Ice Cream Cake?

The problem with store-bought ice cream cakes is that they can be expensive, and often they are not gluten-free. When you make your own, which only takes 10 minutes, you can make it allergy-friendly and save a lot of money! I’ve made an ice cream cake for each of my children’s birthdays this year, which was so much easier and faster than a traditional cake.

To make this gluten-free, we used gluten-free Oreos!

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Homemade ice cream cake is easy to customize, just use your favorite flavor of ice cream. You could even use a homemade cookie crust of any flavor, or a dairy-free sherbet or coconut ice cream. Top with any kind of candy.

In the past, I have made this in a cake pan, but if you want to serve it on a cake stand, like in my pictures, then I suggest using a cheesecake pan with removable sides.

Ice Cream Cake Ingredients

• 1 package of Oreos, blended or crushed with a rolling pin
• 8 tablespoons of melted butter
• 1 pint any flavor of ice cream
• 8 ounces hot fudge, or caramel sauce
• 16 ounces cool whip
• any type of candy or sprinkles for the topping

Directions

1. Combine your crushed Oreos and butter together. Smash down on the bottom of a cake pan or springform pan.
2. Let the ice cream sit at room temperature for about 10 minutes before beginning. Once the ice cream is softened, spoon half of it on top of the Oreo crust. Gently smooth it out as best as possible.
3. Spread the hot fudge (slightly warmed, but not too hot, or it will melt your ice cream) or caramel sauce on top of the ice cream.
4. Spoon the other half of the ice cream on top of the hot fudge, and again smooth it out as best as possible.
5. Top with cool whip and more Oreos, or your favorite candy.
6. Freeze until ready to serve.

Check out all of our ice cream recipes here!