Katana’s Gluten-Free Ice Cream Cake


A good friend baked a gluten-free cake (with chocolate and vanilla ice cream on top!) for her daughter’s birthday celebration and it was a great hit with all of her non-GF dieter guests.  Though the below recipe was made with regular ice cream, you can always opt to make your own gluten-free version. If you whip out your ice cream maker, here are some of my homemade ice cream tips.



2 cups fine millet flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
½ cup butter
½ cup clover honey
1 TB of organic sugar
2 tsp vanilla
3 egg yolks
½ cup vanilla yogurt
½ cup water
6 egg whites
Flavor(s) of ice cream of your choice


1. Preheat oven to 350 F.

2. Oil and flour a 9 x 13 cake pan.

3. Mix 2 C fine millet flour with 1/2 teaspoon salt, 1-1/2 teaspoon baking powder and
1/2 teaspoon baking soda.

4. In separate bowl cream 1/2 C butter with 1/2 C clover honey and 2 teaspoons vanilla.

5. Add 3 egg yolks, one at a time. Beat well.

6. In separate bowl, add 1/2 C yogurt to 1/2 C water. Mix.

7. Mix 1/3 of the dry ingredients into the honey-butter-vanilla-egg mix and beat well.

8. Add 1/3 of the yogurt-water mix and beat well.

9. Alternate, adding dry, then wet, beating well after each addition. Add more flour if necessary to make the batter thick.

10. Beat 6 egg whites until stiff.

11. Fold the batter into the egg whites carefully.

12. Spoon the batter into the oiled and floured cake pan.

13. Bake 30-35 minutes. Might need to bake for 40 minutes, depending on your oven’s strength. Insert a toothpick to check done-ness – when it comes out clean, then it’s done.

14. Cool 5 minutes before turning the cake out onto a cooling rack.

15. Once cooled, spread your flavor of ice cream all over the top, and add sprinkles, chocolate syrup, etc.

16. Freeze for about 8 hours afterwards and enjoy!

Rosie Newman


Tina Turbin


From our home to yours, Tina Turbin
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.

About Us

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

10 thoughts on “Katana’s Gluten-Free Ice Cream Cake

  1. This is a stunning cake, with beautiful coloring, and it just makes me want to eat it all up! I forgot about ice cream cakes as an option for birthday cakes after my daughters became gluten-free…I just didn’t even think about it. So thanks so much for sparking my imagination. I look forward to trying out this recipe. Sam

  2. Sounds like a great recipe and your homemade ice cream tips were also very helpful, thank you! we started making our own ice cream this year and we’ve been trying out all sorts of stuff to make it better. I’m very excited about using coconut milk!

  3. Wow this was pretty cool. I never had any clue as to how to make an ice cream cake. I thought it was just ice cream frozen in a cake shape? I guess that shows you how much ice cream cake I’ve had in my life–not much at all!

  4. Wow ice cream cake!!! I have never actually seen a gluten free recipe for this before. Thank you SO much! I’ll definitely be passing this on!

  5. You can also make mini gluten-free ice cream cakes, which is one of my favorite desserts. I make gluten free cupcakes and cut off the tops and freeze them then I add gluten free ice cream and I’ll add the tops back sometimes too and I wind up with pure deliciousness.

  6. Hello Tina this is a very special looking cake. I love being able to make cakes myself for my children and neices and nephews. It comes from the heart and it seems to always taste better than when someone else at a bakery makes it. That love gives your cake a certain je-ne-sais-quoi. I look forward to being able to make them ice cream cakes from now on so they don’t have to order them.

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