No-bake Nutella Chocolate Wafer Ice Cream Cake (gluten free)

Hi friends! As some of you might have notice via my Instagram, yesterday was my daughter’s 14th birthday (I can’t believe I have a 14 year old…that is just craziness). In any case, I also posted a photo of the cake I made her. It was an experiment that went awesomely right, so I thought that I would share my recipe with you here today. I hope you’ll enjoy it!

For one 6″ round ice cream cake you will need:

  • 6″ springform pan – I purchased mine at Hobby Lobby, but I believe they sell them at Michael’s and some grocery stores as well.
  • 2-3 pints of Haagen-Dazs vanilla ice cream (I used two, but three pints would be better)
  • 2 boxes of milk chocolate coated wafer cookies | I used gluten-free Glutino Milk Chocolate Coated Wafer Cookies but you can probably substitute a traditional variety if you prefer.
  • Nutella – approximately 1/2 cup
  • Sharp knife and cutting board
  • Spoons

Step 1: Place ice cream on the counter to soften for a few minutes (you don’t want it to be too soft or you’ll have a soupy mess on your hands).

Step 2: Make sure your pan is clipped into the closed position with the bottom tray in place and then set it on top of a plate to catch any dripping ice cream while you work. Arrange a single layer of wafer cookies along the bottom of your pan. Since the pan is round they won’t fit perfectly, but you can break off pieces from an additional cookie to fill in the gaps. Don’t worry about getting it perfect.

Step 3: You can scoop your ice cream with a spoon or for a faster and easier method: use a sharp knife to cut straight down through the center of your ice cream container. Next, cut 1/2 inch slices of ice cream from one side (they will be half-moon shaped). Arrange them into the pan on top of the cookie layer. Use a spoon to squish it into the cracks and smooth it in place. Base the amount of ice cream you use off the number of pints you will be using.

Step 4: Place a large dollop (around 1/4) of Nutella onto the center of the ice cream layer and use a spoon to spread it around so that it reaches approximately 1/2 inch from the outside edge. Remember…it doesn’t need to be perfect. Resist the urge to use too much Nutella, or the layer will be hard to bite through later on.

Step 5: Now repeat the layering steps above: cookies, ice cream, and Nutella, cookies, ice cream, Nutella….and then finish with a final layer of ice cream. Make sure that each new cookie layer is placed in the opposite direction of the layer beneath it. So if the first layer is layered horizontally, the next one should be vertical (this makes the cake sturdier). A bit of ice cream may be leaking out the bottom of the pan at this point, but that’s okay. Go ahead and place the whole thing (pan, plate, and cake) into the freezer and allow it to set. I let my set up overnight, but I’m sure you could leave it in for an hour or two and it would turn out great.

Remove from the freezer for several minutes before serving. Remove outer ring of springform pan. If the metal seam is frozen shut you can hold a warm dampened kitchen cloth on the seam to help it release. Transfer cake to a new plate or cake pedestal if desired (or pre-cut slices before serving…see note below). Enjoy!

Note: While incredibly delicious, this cake is a little bit tough to cut through in it’s frozen state. As soon as it hits your mouth it begins to soften, so you’re not going to break a tooth or anything like that. But before that it’s a bit hard. Because of this it might be best to serve pre-cut slices (not use a delicate cake plate) and use metal forks to eat it (not flimsy plastic ones).

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  1. Melinda / / Reply

    This looks and sounds delicious, and those candles are fabulous! Happy Birthday to your lovely daughter!

  2. Gaby / / Reply

    This looks soooo good! I've always loved nutella with ice cream, you're tempting me!

  3. Michelle / / Reply

    My sister and I always had ice cream cakes (usually from Baskin Robbins or Carvel) growing up, so I have a soft spot for ice cream cake. I've never actually made one myself, though! I will definitely be trying this out. Happy birthday to your daughter! She's very lucky to have such a thoughtful and caring mother!

  4. patricia / / Reply

    Thank you Ez for treating us to this delicious cake! I hope you and your daughter had a good birthday! and I will be trying this this weekend, when I get myself a springform pan!

  5. Alice K / / Reply

    OH MY this looks amazing! I wish I could have some right now.

    happy birthday to your daughter!


  6. tara / / Reply

    That looks so good!! Happy Birthday to your daughter! 14 is a fun age. I love ice cream cake so this is now on my recipe list.

    I love your suggestions – use real silverware. Ha. That made me crack up.

  7. Monica / / Reply

    oh my gooness, this cake is beautiful! I don't think I've seen wafers in a cake before, but I know I LOVE chocolate and ice cream – i'd eat this cake in a heartbeat.

  8. joody / / Reply

    another beautiful post! this is a great idea. love the pic of how you laid out the layering order. look forward to all your posts.

  9. Rena / / Reply

    Happy Birthday to your daughter!!! Today is mu daughters 13th birthday!!! We are really lucky!!

  10. Brenda's Wedding Blog / / Reply

    Happy Birthday to your daughter and I love the look of this cake. I was just curious though, do you think sunbutter might work in place of nutella? Our daughter has the nut allergy in addition to being gluten free so I would need a substitute.

  11. Katie O'Keefe / / Reply

    What?! This looks amazing! I would love to make this on a smaller scale for personalized cakes. Happy birthday to your daughter!

  12. indreams / / Reply

    omg ez, i love you. have i mentioned how (as a december baby) i always get made fun of for wanting an ice cream cake…and never actually receiving one?! well now i will take my revenge and just make one myself! mwahahah!

    …in other news, wish your lovely, awesome, caring, amazing, and beautiful daughter a happy (belated, sorry) birthady. :)

  13. Tania @ Tdesign / / Reply

    Yum! This looks incredible and is already making my mouth water! Can't wait to try this one out, isn't it great when you experiment and things just work? Congratulations on an amazing cake and a big Happy Birthday to your daughter too, I'm sure she was thrilled with this!

  14. Natalia M / / Reply

    Thank you for sharing this!!! It seams delicious!!!

  15. Pingback: no bake nutella chocolate wafer ice cream cake (gluten-free) | Well Cooked

  16. Ruth Earley / / Reply

    I think I am going to try this as cupcakes. That way I can freeze the extras for another time. I am the only gluten free person in my home so this may work out. I am thinking I should use a silicone cupcake “pan” though.

  17. Amanda Burns / / Reply

    I am so happy I found this! We made this for a dinner party last night and it was a hit with all of our non-gf friends. We did the first layer of ice cream with coffee flavored and the second layer with vanilla (our pan was 9″). I cannot wait to make this again!!

    • Ez
      Ez / / Reply

      Oh hooray! I’m so delighted to hear that you and your friends enjoyed the cake so much! Great idea to layer the ice cream flavors! I’m going to have to try that soon. xo Ez

  18. Pingback: Frozen Treats for Summer

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