Gluten Free Mint Cookie Ice Cream Cake
Sooo worth the wait!
I first made this cake earlier this year for my husband, David’s, birthday. Believe it or not, he’s not a big “baked goods” kind of guy… But ice cream cake? He’s in. I wanted to make something a little special since most everything was still closed from the stay-at-home order here in Denver & we weren’t able to go out and celebrate like we normally would.
I shared maybe ONE picture 7 got a million questions about it on social media! It was honestly the simplest recipe I had ever put together — a little more technical in assembly than my usual blog shares & I honestly had never thought I’d share it.
But I figured this week, with David & I’s two year wedding anniversary this weekend, it was the perfect time to share one of our favorite desserts made into a fancy (ish) cake you can make on your own!
Full disclosure about this recipe — it’s not healthified! Just like I practice & preach balance in your food choices to have a truly healthy relationship with food, I did not try to lighten this up at all! It’s a celebration cake after all! Enjoying the cake feeling happy & satisfied with the food you eat, is just as important for your overall health as eating nutritious meals. I’ll leave some tips below the recipe to give you some ideas I would try to adjust this recipe if needed — but honestly, it’s so dang good as is, you’re going to love it!
This ice cream cake is…
gluten-free
refreshing
satisfying
full-flavor
full of joy
& impressive AF to whip up at home!
Gluten Free Mint Cookie Ice Cream Cake
Prep Time: 4+ hours
Servings: 10 slices
INGREDIENTS
1 tub Tillamook Mint Chocolate Chip ice cream
1 pack Glutino Vanilla Creme Cookies
1/4 c dark chocolate chips
1 tsp. coconut oil
INSTRUCTIONS
Set out ice cream to soften for about 20 minutes.
Line a springform pan with plastic wrap or other non-stick liner.
Scoop half of the tub of ice cream into the springform pan & smooth into an even layer with a spatula. *Return the remaining ice cream in the tub to the freezer until needed for the second layer.
Place in the freezer for 30 minutes.
While the bottom layer is freezing, crush up the gluten-free vanilla creme cookies in a bag (I used a Stasher bag) into crumbly pieces.
Remove the pan from the freezer & sprinkle an even layer of cookies crumbles over the ice cream layer. *Save 5-6 cookies worth for decorating the top of the cake.
Return the cake to the freezer for another 1 hour+.
When ready to add the top layer to the cake, again, take out the ice cream to soften for about 20 minutes.
Scoop the remaining ice cream into the pan & even spread over the cookie layer with a spatula.
Allow the cake to completely freeze. *Freeze for at least 1 hour.
When ready to finish the cake before serving, remove from freezer & remove the outer portion of the spring pan by releasing the spring & carefully removing the piece.
Carefully remove the non-stick wrap from the cake & place the cake on a serving vessel of your choice.
With the remaining cookies, sprinkle the crumbles around the top edge of the cake, or however you care to decorate your cake.
In a microwave safe bowl, heat the chocolate chips & coconut oil in 30 second increments until completely melted.
Drizzle chocolate over the cookie crumbles topping the cake, or again in whatever fashion you wish to decorate your cake. *You may need to move cake into the freezer during these final preparation steps to avoid melting as much as possible.
Place cake back into the freezer to keep cold & avoid melting until ready to serve.
NUTRITION INFO (1 SLICE)
Calories: 345, Fat: 20g, Carbohydrates: 41g, Fiber: 2.7g, Sugar: 22.4g, Added Sugar: 20g, Protein: 5g
Make it vegan
Sub in a dairy-free ice cream & cookie pairing you love!
Make it low-sugar
Try a light ice cream such as Halo Top or Enlightened.
xx,
mallory