This 4-Layer Gluten-Free Oreo Ice Cream Cake may look complicated to make, but it really isn’t. It does, however, require time enough to let the different layers freeze solid before assembling the cake.
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program. This affiliate advertising program is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Not only is a 4-Layer Gluten-Free Oreo Ice Cream Cake delicious, refreshing, and festive, but it also highlights the flavors of chocolate, vanilla, and Oreo cookies.
This recipe begins by making a gluten-free chocolate cake. I personally make a cake from scratch using the same recipe as the one in our Simple Strawberry Ice Cream Cake post. However, if you are pressed for time you can always use a store-bought gluten-free chocolate cake mix instead.
First, lightly grease two 9-inch round cake pans. Next, make your cake batter and pour half of the batter into one pan and the other half of the batter into the other pan. Bake for 30 – 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely.
Remove the cakes from the pans and place each cake onto two large round plates lined with waxed paper. Cover with plastic food wrap. Place the cakes in the freezer for 4 – 6 hours or until they are frozen solid.
Oreo Ice Cream Layers
Next, chop gluten-free Oreo cookies into small chunks and set them aside. Place softened vanilla ice cream in a large mixing bowl. Stir in cookie chunks. Spoon the ice cream mixture into two 9-inch round baking pans lined with waxed paper. Using the back of a big spoon, pat the ice cream until it is packed well into each pan; smooth the top. Place pans in the freezer for 4 -6 hours or until ice cream is frozen solid.
If you are an Oreo lover you may also enjoy a creamy and simple Oreo milkshake!
To assemble the cake, remove both the cakes and the pans of ice cream from the freezer. Working quickly, remove the waxed paper from one cake and place it onto a 12-inch round serving platter or cake stand. You can also assemble this cake on a cake carrier. (I usually use a cake carrier because I make a 4-Layer Gluten-Free Oreo Ice Cream Cake several days in advance. Once assembled, I simply place the thing in my freezer.)
Next, place an ice cream layer on top of the cake layer and repeat the process for the other two layers. Don’t worry about any gaps because the whipped topping will fill gaps in nicely.
“Icing” the Cake
Cover the top and sides of the 4-Layer Gluten-Free Oreo Ice Cream Cake with whipped topping. Smooth the whipped topping with a spatula filling in any gaps between the layers of cake and ice cream.
Finally, garnish the top of the Gluten-Free Oreo Ice Cream Cake with more chopped Oreo cookies. Place the cake back into the freezer for another 4 – 6 hours, or overnight.
How to Make a 4-Layer Gluten-Free Oreo Ice Cream Cake
A delicious, refreshing, and festive gluten-free dessert that highlights the flavors of chocolate, vanilla, and Oreo cookies.
- CAKE LAYER:
- 2 cups all-purpose flour (GF Option: use gluten-free flour blend + 2 teaspoons xanthan gum unless flour already contains it)
- 1 cup granulated sugar
- 1/4 cup unsweetened baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
- ICE CREAM LAYER:
- 1 package (13.29 ounces) gluten-free Oreo cookies, chopped and divided
- 1-gallon gluten-free vanilla ice cream, softened
- 1 tub (16 ounces) gluten-free whipped topping
- Preheat oven to 350 degrees F. Lightly grease bottom and sides of two 9-inch round cake pans. Set aside.
- In a large mixing bowl, mix flour, sugar, cocoa, baking soda, and salt. Add eggs, oil, vinegar, vanilla, and water; stir until well blended. Divide the batter between two 9-inch baking pans. Bake 30 - 35 minutes or until a cake tester inserted in the center comes out clean. Cool completely. Remove cakes from pans; place each cake onto a 12-inch round plate lined with waxed paper. Cover with plastic food wrap and place cakes in freezer for 4 - 6 hours or until frozen solid.
- Chop Oreo cookies into small chunks; set aside. Place softened ice cream in a large mixing bowl. Stir in half of the cookie chunks. Line two 9-inch round baking pans with waxed paper. Spoon ice cream mixture into pans. Using the back of a big spoon, pat the ice cream until it is packed well into each pan; smooth top. Place pans in freezer for 4 to 6 hours or until frozen solid.
- To assemble, remove cakes and ice cream from the freezer. Moving quickly, remove the waxed paper from one cake and place it onto a round serving platter or cake stand. Place an ice cream layer on top of cake; remove the waxed paper. Repeat the process for the other two layers.
- Cover top and sides of cake with whipped topping. Garnish with remaining chopped Oreo cookies. Freeze cake 4 to 6 hours, or overnight.
- Slice to serve. Freeze leftovers.
To save time, feel free to use a store-bought gluten-free chocolate cake mix.
What’s your favorite Oreo cookie dessert?
More great ideas:
Leave a Reply