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Chocolate Espresso Gluten-free Ice Cream Cake

Nothing screams summer quite like a gluten-free ice cream cake! This one is complete with a rich chocolate cake base, a dairy-free espresso ice cream layer, coconut whipped cream on top, and a generous drizzle of homemade caramel. Have your ice cream and cake all in one with this tasty summer recipe!
5 from 1 vote
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Course: Cake
Cuisine: American
Keyword: gluten-free ice cream cake, chocolate ice cream cake, paleo ice cream cake
Prep Time: 30 minutes
Cook Time: 27 minutes
Chilling Time: 2 hours
Servings: 16 people
Calories: 345kcal
Author: Ansley Beutler


  • Spring form pan
  • Cake Collar


Chocolate Cake

  • 2 eggs
  • cup coconut sugar
  • ½ Tbsp vanilla
  • ½ cup full-fat coconut milk
  • 1 Tbsp apple cider vinegar
  • ¼ cup coconut oil - melted and cooled
  • 1 ½ cup almond flour
  • cup cacao powder
  • cup tapioca flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup hot coffee - you can substitute 1 tsp espresso and ½ cup hot water

Espresso Chocolate Chip Ice Cream

  • 13.6 oz can full-fat coconut milk
  • ¼ cup coconut sugar
  • 1 Tbsp instant coffee
  • 1 tsp vanilla
  • cup dark chocolate - chopped

Coconut Whipped Cream

  • 15 oz can coconut cream - refrigerated over night (this brand is one of my favorites)
  • 2 - 3 Tbsp honey - sub. maple syrup


Caramel Sauce

  • See directions for homemade vegan caramel sauce here.  If making at home, prepare this first and set in the fridge to cool while you prepare the rest of the cake


  • Preheat oven to 350 F.  In the bowl of a stand mixer or in a large bowl, beat the eggs and coconut sugar together well.  Add the vanilla, full-fat coconut milk, apple cider vinegar, and coconut oil and continue to mix until well incorporated; set aside
  • In a separate bowl, whisk together the almond flour, cacao powder, tapioca flour, baking powder, and baking soda.  Slowly fold the flour mixture into the bowl with the eggs and stir until no flour clumps remain.  Finally, stir in the hot coffee (this will make the batter a tad thinner)
  • Pour the batter into a greased 9-inch pan or springform pan.  Bake for 27 - 30 mins until you can insert a toothpick into the center and it comes out relatively clean.  Let cake cool while you prepare the ice cream

Espresso Chocolate Chip Ice Cream

  • Add all ingredients to a blender except the chocolate and blend until well mixed.
  • Pour mixture into your ice cream maker and churn according to manufacturer instructions. If making no-churn style, pour batter into a container, stir in chocolate, and store in freezer overnight (move to step 4).
  • Once done churning, manually stir in the chocolate. Pour batter into an ice cream container and store in freezer until ready to assemble the ice cream cake.

To Assemble (part 1)

  • Place the the chocolate cake at the bottom of a springform pan and place a cake collar around it. Scoop softened ice cream on top and level it out with a spatula. Place in freezer for about an hour to harden.  Prepare your coconut whipped cream during this time,

Coconut Whipped Cream

  • In a bowl, beat the coconut cream (it should be fairly stiff from being in the fridge overnight) until thick and creamy,
  • Add the honey, starting with 2 Tbsp and adding more if needed. Continue to beat until desired, consistency is achieved. Place in fridge if the cake needs longer in the freezer to solidify,

To Assemble (part 2)

  • Once the ice cream has hardened in the freezer, take the cake out and spread the coconut whipped cream on top. Again, level it with a spatula,
  • Remove the springform pan and collar from around the cake. Drizzle the cooled caramel sauce over top, serve, and enjoy!


Nut free version : To make this cake nut-free, substitute both the almond flour and tapioca flour in the cake recipe with 2 cups of gluten-free oat flour.
Caramel options : If desired, you can use the caramel from this snicker bar recipe as well.
No churn : This ice cream can be made in an ice cream maker or no-churn style when placed in freezer over night.  You can substitute store bought ice cream as well.


Calories: 345kcal | Carbohydrates: 27g | Protein: 6g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 94mg | Potassium: 260mg | Fiber: 3g | Sugar: 13g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 3mg
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