Gluten Free Ice Cream Cake Recipe

Ingredients

Serves 12

Crust

• 1 cup crushed Annie's Saltine Classics
• 1 cup gluten-free graham cracker crumbs or chocolate gluten-free chocolate graham cracker crumbs
• 1/4 cup coconut oil (melted)
• 1/4 cup butter

Ice Cream Filling

• 1 package JELL-O instant vanilla pudding
• 1 package JELL-O instant chocolate pudding
• 1 cup skim milk
• 1 quart Breyer's Vanilla gluten-free ice cream
• Chopped nuts and chocolate syrup for garnish (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine saltine crumbs, graham cracker crumbs, coconut oil, and butter, then mix.
3. Pour crust mix into pan, pack down, and bake for 7 minutes.
4. Let crust cool until room temperature.
5. In a large bowl, blend half of the milk, chocolate pudding, and half of the ice cream together.
6. Pour mixture on top of cooled crust.
7. Cover and cool until thickened, about 3 hours.
8. In a large bowl, blend half of the milk, vanilla pudding, and half of the ice cream together.
9. Pour mixture on top of vanilla layer. (Don't worry if some of the chocolate mixes in with the vanilla; this will just enhance the look of the finished cake.)
10. Cover and freeze overnight.
11. Take the cake out of the freezer approximately 15 minutes before serving.
12. Cut cake slices and top with chocolate syrup and chopped nuts if desired.

Easy Variations

There are several ways you can vary and customize this simple recipe.

• To add variety, this cake can be topped with whipped cream, chocolate chips, or gluten-free sprinkles or candy pieces.
• Change the pudding flavors to match the cake to the occasion. For example, use pumpkin and French vanilla pudding flavors for a fall party, or strawberry and banana cream for a summer treat.
• Instead of nuts, add cherries and drizzle chocolate syrup over the top of the cake for a sweet, decorative finish.