Go Back
Easy Gluten Free Ice Cream Cake from Knowgluten.me

Easy Gluten Free Hot Fudge Caramel Brownie Ice Cream Cake

Author Jodi Stewart


  • 2 Betty Crocker Gluten Free Brownie Mix
  • 1 Stick 1/2 cup butter
  • 4 Eggs
  • 1 cup of your favorite gluten free Hot Fudge Topping
  • 1 cup of your favorite gluten free Caramel Topping try this easy recipe to make your own
  • About 1 liter gluten free vanilla ice cream I like Breyers
  • 1 container Cool Whip
  • Sprinkles or mini chocolate chips for decoration I use Tollhouse chocolate chips


  1. Line your brownie pan with parchment paper or foil.
  2. Make Brownie Mixes according to directions, set aside to cool in pan. (One brownie will be your base, you’ll use half of the other brownie in your topping. The other half is for the chef to snack on)
  3. Take ice cream out of the freezer and let soften for about 10 minutes.
  4. Break up half of your “topping” brownie into 1/2″ chunks.
  5. While the first brownie is still in the pan, add your toppings in these layers: Base brownie, then caramel sauce, ice cream, hot fudge sauce, brownie chunks, cool whip and sprinkles.
  6. Place cake in freezer to firm, at least two hours (over night is better).
  7. To serve, lift cake out of pan by parchment paper or foil. (the bottom might stick to the foil, but it won’t be any problem when you’re cutting slices)