Ice Cream Cake Gluten Free

Instructions

1. Allow the ice cream to soften slightly at room temperature to make it easier to work with.

2. In a food processor, pulse the gluten-free chocolate cookies until they form fine crumbs. If you don't have a food processor, you can also place the cookies in a sturdy plastic bag and crush them using a rolling pin.

3. In a mixing bowl, combine the cookie crumbs with the melted butter, sugar, and vanilla extract. Mix well until the mixture resembles wet sand.

4. Take an 8-inch springform pan and line the bottom with parchment paper. Press the cookie crumb mixture into the bottom of the pan in an even layer to form the cake's crust.

5. Spoon one pint of the softened ice cream on top of the cookie crust and spread it out evenly with a spatula. You can use your favorite flavor for this layer.

6. Place the pan in the freezer and let the ice cream layer freeze for about 30 minutes or until it becomes firm.

7. Once the first ice cream layer is firm, repeat the process with the second pint of ice cream, spreading it evenly over the first layer in the pan.

8. Return the pan to the freezer and let the whole cake freeze for at least 4 hours or overnight to allow the layers to set completely.

9. When ready to serve, run a knife around the edge of the pan to help release the cake. Carefully remove the sides of the springform pan.

10. Garnish the top of the cake with whipped cream, fresh berries, or chocolate shavings if desired.