Gluten-Free Ice Cream Cake

Makes 12 –14 servings


  • 3 packs Pillsbury Gluten Free Ready to Eat Muffins, chocolate chip (12 muffins total)
  • 1.5 qt. (or half gallon) gluten-free ice cream
  • 1 lb (16 oz) gluten-free whipped topping (thawed in refrigerator)
  • Mini chocolate chips or sprinkles, gluten free (optional, for decorating)


Take ice cream out of freezer to thaw for 5-10 minutes (until softened but not runny).

While ice cream is thawing, crumble 12 Pillsbury Gluten Free Muffins in large bowl. Mix 1 cup defrosted whipped topping into the muffins with fork until well blended.

Line the bottom and sides of an 8-or 10-inch spring form* pan with plastic wrap and lightly press muffin mixture evenly into the pan, pressing mixture into sides to create a level edge.

When ice cream is softened, scoop entire container into the pan. Spread evenly with a spatula or back of a large spoon, making a level outside edge.

Spread remaining whipped topping evenly over ice cream layer. Decorate with chocolate chips or sprinkles (optional).

Cover and freeze at least 5 hours, or overnight.

Remove from springform pan, peel away the plastic wrap, and place on serving plate.

*If you don’t have a springform pan, you can make the recipe in a square baking dish.

Recipe courtesy Uncle Wally’s.

Nutrition Analysis: 370 cal, 18 g fat, 50 mg chol, 210 mg sodium, 45 g carbs, 0 g fiber, 20 g sugar, 5 g protein.