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gluten free oreo ice cream cake with whipped cream and hot fudge

Gluten Free Oreo Ice Cream Cake

This homemade gluten-free Oreo ice cream cake features layers of rich chocolate and vanilla ice cream, a gooey hot fudge center, and a fluffy whipped cream topping. Made with gluten-free Oreo cookies and perfect for any celebration, it’s an indulgent, crowd-pleasing dessert that’s easy to prepare and sure to impress!
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Prep Time 12 hours
Servings: 10 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Cake Bottom Crust
  • 1 Package Gluten Free Oreos withhold 6 for toppings
  • 4 tbsp Butter melted
Ice Cream Layers
  • 1 Half Gallon Vanilla Ice Cream softened
  • 1 Half Gallon Chocolate Ice Cream softened
Hot Fudge
  • 1 Cup Heavy Whipping Cream
  • 1/2 Cup Semi-Sweet Chocolate Chips
  • 1/4 Cup Sugar
  • 1 tsp Vanilla Extract
Whipped Cream
  • 2 Cups Heavy Whipping Cream
  • 1/4-1/2 Cup Powdered Sugar adjust in that ratio as needed
  • 2 tsps Vanilla Extract

Equipment

  • 1 9-inch Spring Form Pan

Method
 

Prep the Oreo Crust
  1. Start by crushing the gluten-free Oreos into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.
  2. Combine the crumbs with melted butter and press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Freeze for 15–20 minutes to allow the crust to set.
Hot Fudge Layer
  1. In a saucepan over medium heat, combine the heavy cream, sugar, and chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
  2. Remove from heat and add the vanilla extract.
  3. Allow the hot fudge to cool slightly before pouring a generous layer over the chilled Oreo crust.
  4. Return to the freezer and let it firm up for about 20 minutes.
Chocolate Ice Cream Layer
  1. Slightly soften the chocolate ice cream, then spread it evenly over the hot fudge layer.
  2. Return the cake to the freezer for at least 30 minutes or until firm.
Vanilla Ice Cream Layer
  1. Slightly soften the gluten-free vanilla ice cream and carefully spread it over the chocolate ice cream layer.
  2. Freeze the cake for 4–6 hours or overnight for best results.
Homemade Whipped Cream
  1. While the cake is freezing, prepare the homemade whipped cream. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Store in fridge until ready to use the next day. This will allow it to get stiffer and be easier to work with.
Frost the Ice Cream Cake
  1. Once the ice cream layers are fully set, remove the cake from the freezer. Frost the top and sides of the cake with your homemade whipped cream.
  2. For extra flair, decorate with crumbled gluten-free Oreos and a drizzle of any leftover hot fudge.
  3. Return the cake to the freezer for at least an hour to let everything set.