GF Ice Cream Cake

GF Ice Cream Cake

One vanilla or whatever flavor you choose gluten-free cake mix plus the ingredients needed to prepare
1/2 cup hot fudge sauce, I used Hershey Simply 5
24 gluten-free Oreo cookies, crumbled well
2 pints of ice cream
2 cups of heavy cream
2 tablespoons white sugar
2 teaspoons of vanilla extract

Preheat oven to the temperature on the cake mix.

Lightly spray a 9-inch springform pan with cooking spray, or use butter to coat the sides and bottom.

Prepare the cake mix and bake according to the instructions.

While it is baking, you can take the Oreos and crush them–I used a large Ziploc bag and a rolling pin to smash until they resembled crumbles.

Once the cake is cooled, spread the hot fudge sauce on top, keeping it sort of in the middle, and then add the Oreos and spread to cover the top of that prepared cake.

You can add more sauce if necessary or more Oreos if you want a thicker cookie crumble layer.

Take your ice cream and allow it to sit on the counter for 5 to 10 minutes to soften and then spread it on top of the cookie crumble layer. Even out the top and put the entire springform pan in the freezer so the ice cream can set.

While the ice cream is setting, take a cold bowl and cold mixer and whip the heavy cream with the sugar and vanilla until peaks form. Spread this on top of the ice cream and add sprinkles or whatever decorations you choose! 

Serves 16