This stunning gluten-free ice cream cake combines creamy vanilla ice cream, lemon pound cake, and a quick homemade berry compote. So easy! A summer dessert that looks impressive, uses store-bought gluten-free cake mix and vanilla ice cream. This keeps the recipe quick and fuss-free, while the homemade berry compote adds a fresh, fruity layer that makes it feel extra special. The hardest part? Waiting for it to chill and set! Perfect for summer gatherings, birthdays, or whenever you want a beautiful dessert without spending hours in the kitchen.
How to Make the Cake
For the cake
Prepare your gluten-free lemon pound cake according to the package directions, but bake it in a parchment-lined 8×8-inch pan for about 25 minutes, or until the centre is baked through. I used a square pan spring form pan.
Once completely cooled, carefully slice the cake horizontally in half. You’ll only need the bottom layer for the ice cream cake. Wrap the remaining layer and save it for another dessert, or enjoy it on its own.
The thin layer of lemon pound cake makes the perfect base without overpowering the ice cream.
Make the blueberry mixture
Add blueberries and sugar to a small saucepan and cook until the berries become soft and juicy. Mash them with a fork or potato masher.
Mix cornstarch with a small amount of water to make a slurry, then stir it into the warm blueberries. Cook for another minute or two until thickened, while continually stirring.
This creates a concentrated blueberry mixture, that adds both flavour and that beautiful natural lavender colour, without adding too much liquid to the ice cream. Let it cool completely before adding it to the ice cream.
Turn the vanilla ice cream a beautiful lavender colour
Let your gluten-free vanilla ice cream soften just enough to work with.
I like using the Ninja Creami for this part, but a blender also works well. Add the ice cream and some of the cooled blueberry mixture to the Creami container, then spin until smooth and creamy. You can add more blueberry mixture if you want a deeper purple colour.
The result is a soft, creamy vanilla ice cream with a naturally beautiful pale lavender colour and subtle blueberry flavour.
Build the gluten free ice cream cake
Place the halved lemon cake base back into the lined 8×8-inch pan.
Spread the blueberry-vanilla ice cream over the cake while it is still soft from spinning. Smooth the top with a spatula, then cover and freeze until completely firm.
For the best texture and cleanest slices, I like to freeze the cake overnight.
Decorate before serving
Remove the cake from the freezer and let it sit for about 10 minutes before decorating and slicing.
Top with whipped cream, fresh blueberries and raspberries, and finish with a little lemon zest. The combination of the pale lavender ice cream, bright berries and lemon cake makes this such a pretty summer dessert.
Tips & Tricks
Don’t skip cooling the blueberry mixture. If it’s warm, it will melt the ice cream and make the cake difficult to assemble.
The cornstarch is important. It thickens the cooked blueberries so you get concentrated blueberry flavour and colour without making the ice cream watery.
Start with less blueberry mixture. You can always add more to the Creami if you want a stronger blueberry flavour or deeper lavender colour.
Use a good gluten-free lemon pound cake. A moist, tender cake with plenty of lemon flavour gives you the perfect contrast to the creamy ice cream.
Keep the cake layer thin. Using only half of the 8×8 cake keeps the dessert light and lets the blueberry ice cream be the star.
Freeze before decorating. The cake should be completely firm before adding the whipped cream and fresh berries.
For clean slices, run a sharp knife under hot water, wipe it dry and slice. Repeat between cuts.
Add the fresh berries just before serving. They stay plump and fresh this way, rather than becoming icy in the freezer.
Gluten Free Ice Cream Cake
Ingredients
For the blueberry jam
- 1 1/2 cups blueberries fresh or frozen
- 3 tbsp granulated sugar
- 1/2 tsp tapioca starch
- 1 tbsp water
For the cake layer
- 1 package lemon cake mix I used Only Goodness Lemon Pound Cake Mix
Instructions
- Line the bottom of an 8-inch square, or round spring form pan with parchment paper.
For the Jam
- To a medium saucepan add the berries and the sugar. Cook on medium to low heat for about 5 minutes or until soft, while occasionally stirring. Mash until quite smooth with a potato masher.
- In a cup, mix the cornstarch and water to make a paste. Add the paste into the berries and cook for another 5 minutes, while continually stirring.
- Cool completely. The jam should be thick, not runny which helps it combine well with the second half of the vanilla ice cream layer.
For the cake base
- Line an 8×8-inch baking pan with parchment paper.
- Prepare the gluten-free lemon pound cake according to the package directions.
- Spread the batter evenly into the pan and bake for 25 minutes, or until the centre is set and a toothpick inserted into the middle comes out clean.
- Once cooled, cut the cake horizontally in half, creating two layers.Use one layer as the base of the ice cream cake. Reserve the remaining layer for another use or wrap well and freeze.
Assemble the Ice Cream Cake
- Allow the vanilla ice cream to soften slightly. Add a portion of the ice cream to a Ninja Creami container or a blender, along with some of the cooled blueberry mixture. Save some of the jam mixture to add in-between the ice cream layers.
- Repeat with the remaining ice cream and more of the blueberry mixture until it is well combined.
- Place the bottom layer of lemon cake back into the lined 8×8-inch pan and spread half of the blueberry ice cream evenly over the cake, smoothing the top
- Add an even layer of the jam, then more of the lavender coloured ice cream.
- Cover the top of the cake and freeze for at least 4 hours, or until well frozen.
- Remove the cake from the freezer. Top with blueberries, strawberries or any fruit you prefer. Remove the cake from the pan Let sit 5 minutes.
- Slice and enjoy immediately.
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