Easy Gluten-Free Ice Cream Cake

Gluten-Free Ice Cream Cake from Design, Dining + Diapers

What a better way to end Food Allergy Awareness Week than with a delicious dessert?! On Monday, I shared my story on discovering my food allergies, which explains why I am so passionate about gluten-free and allergy friendly foods. I can only hope that by sharing these recipes it helps at least one of you on your journey to being healthy! And if you are currently GF or are interested in trying it out, I am giving away a $25 bundle of my favorite gluten-free products, you can enter here.

Today, I am sharing an easy recipe that is perfect for the warm summer months ahead. There is nothing better than a cool gluten-free ice cream cake to top off a day spent playing in the sun and BBQing!

This recipe is gluten-free, soy-free and egg-free (if you use egg replacer when making the brownies). Apologies too all of you who are dairy-free and nut-free!

Easy Gluten-Free Ice Cream Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • Bob's Red Mill Gluten-Free Brownie Mix
  • 16 oz Can of Hershey's Chocolate Syrup
  • 1.5 Gallons of Vanilla Ice Cream or Frozen Yogurt (I use Dreyer's Slow Churned Vanilla Frozen Yogurt)
  • 1 Package of Chopped Nuts for Topping
  1. Bake the brownies (according to the package) in a springform cake pan. Since the brownies will be frozen, I leave mine a little undercooked so they stay on the softer side when served.
  2. Pour 10 oz (or more) of the chocolate sauce on top of the brownies and spread evenly.
  3. Allow the ice cream or frozen yogurt to soften and then spread evenly with a spatula so the top is even with the rim of the pan.
  4. Sprinkle nuts on top (optional).
  5. Cover and place in freezer (for best results freeze overnight).
  6. When ready to serve, remove the sides of the pan.
  7. Warning: The chocolate does not freeze so it will ooze out of the sides creating a pretty (but messy) cake. I suggest placing an extra plate underneath to soak up the sauce. Yum!
  8. In the rare event that there is leftover cake, simply replace the sides of the springform and place back in freezer.

Hope you all have a fabulous weekend!


Taryn is the owner/editor of Design, Dining and Diapers, a lifestyle blog that focuses on DIY home decor, design, seasonal crafts, easy recipes and just being a mom! She is all about making things for less by upcycling thrift store finds and using what’s on hand. Taryn lives in the greater Seattle area with her husband, 3 year old daughter and 1 year old son.

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  1. says

    Hi Taryn, This looks absolutely beautiful! I will be pinning immediately!

    Did you make it to Ruffles and Rust? I got super sick and lost my voice… a not-so-hot mess! I went early did take some pix and of course buy things that I couldn’t resist… but didn’t even make it 2 hours! Anyway, if you are ever up for it, I would love to meet for coffee… between Flamingo Toes and 504 Main I think we have a lot in common. Hope you have a beautiful weekend! Yay for the sun! xo Malia

  2. says

    I have a friend with celiacs disease and it is hard to fine good gluten free desserts. I am definitely going to try this and I am pinning it. Thank you!

  3. Jenny says

    That looks so delicious! Stopping by from the Networking Blog Hop…I am your newest follower! I would love if you would check out my blog and if you like what you see please follow back :)

  4. Carolyn {my simple messterpiece} says

    YUM! I’m visiting from Just a Party with My Peeps link party, and I’m so glad I found you. I’m allergic to gluten too. Thanks for sharing this recipe; I can’t wait to try it!

  5. says

    I am starting a Gluten-Free Share Page on OneCreativeMommy.com. Today was my first post. I would love it if you visited and linked up some of your great ideas. I don’t mind if they are free or if they are items to buy. We’re all looking for ideas! I hope to see you there.

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