Gluten free ice cream cake – yes, I know! So, I can’t eat Dairy Queen cake and my Mom used to buy them for special occasions – mainly birthday’s. So much fun. Well, a special someone in my life celebrated a birthday and I know one of his favourites is Dairy Queen cake. So, I ventured out and made my own. Bonus – Bryce said it was better than Dairy Queen…I think it’s just been so long since either of us have had it, yet who knows.
- large container of Cool Whip
- pint of vanilla ice cream (the good kind, with vanilla beans)
- package of Glutino chocolate cookie sandwiches
- about 4 cups of Glutino pretzels
- 5 tablespoons of butter
First, get out your Cool Whip and ice cream – you’ll want them to start softening.
Next, blend up about 2 cups of pretzels and melt the butter. Mix and press into a lined 9 inch spring pan. I lined mine with plastic wrap and then parchment. Press the crust into the bottom evenly.
Cut about 4 cookies in half and save those and a handful of pretzels for the top. Blend the rest of the cookies and pretzels. In a large bowl, mix the ice cream and whipped topping with the pretzel and cookie goodness.
Fill the pan and top with more goodness. Freeze for at least 4 hours.
Look at that topping!
This ice cream cake cost me about $30 – Canadian. So, that’s not bad at all. Plus, the whipped topping creates a light and fluffy cake, not too dense and heavy. The pretzels add a nice saltiness, which balances out the sweetness nicely. Maybe it is better than Dairy Queen!
Overall, it’s a winner!
The only downside to this cake is that it’s big enough for 12 people. Which means with only 2 of us, that’s a lot of cake!
Happy it keeps well in the freezer – haha! Well, there you have it, a quick and easy (only 5 ingredients) gluten free ice cream cake.
Thanks for stopping by – and enjoy the long weekend ahead.