These ice cream cake bars make a fantastic crowd-pleasing dessert. Made with a gluten-free cake mix, dairy-free ice cream, and a layer of jam, they come together with minimal effort and are easy to customize for any gathering or seasonal flavor.
Why you’ll love these Gluten-Free Ice Cream Cake Bars
For warm-weather get-togethers and backyard barbecues, a dessert that’s simple to make and easy to serve is ideal. These ice cream cake bars combine the familiar comfort of boxed cake mix with creamy dairy-free ice cream and a bright jam layer for a finished bar that looks a little elevated without any extra fuss.
They are perfect when you want a make-ahead dessert: prepare in advance, freeze, then slice and serve straight from the freezer. Because the base is a gluten-free cake mix and the filling can be a dairy-free ice cream, they are a versatile option for guests with dietary restrictions.
- Only a few main components. The core ingredients are a gluten-free cake mix, a pint of dairy-free ice cream, and jam. You’ll also need a few common pantry items to prepare the cake batter.
- Made ahead for convenience. Assemble the bars and freeze them overnight. This makes them especially handy for events since you can slice and serve cold squares with minimal last-minute work.
- Highly customizable. Swap the jam, change the ice cream flavor, or use a different gluten-free cake mix to create new variations. The basic method works with many flavor pairings.
Recipe Ingredients
See the recipe card below for exact quantities and full ingredient details.
- Gluten-free cake mix. Use your preferred brand of gluten-free cake mix as the base.
- Dairy-free ice cream. A vanilla-flavored dairy-free pint works well, but other flavors will also pair nicely with jam.
- Strawberry jam. Strawberry is classic here, though peach, cherry, or mixed berry jam are excellent alternatives depending on taste and the ice cream flavor you choose.
How to make Gluten-Free Ice Cream Cake Bars
Below are clear, step-by-step directions to make these bars. Follow the recipe card for exact temperatures and yield information.
Step one. Prepare the cake batter according to the instructions adapted for this recipe: whisk together the wet ingredients, then fold in the cake mix until you have a smooth batter. Divide evenly between two lightly greased 1/8th sheet baking pans lined with parchment.
Step two. Bake until the cake layers are set and lightly spring back to the touch. Allow the pans to cool fully before moving on so the ice cream does not melt when added.
Step three. Once cool, scoop the softened dairy-free ice cream over one cake layer and spread it into an even layer using a spatula. Work quickly so the ice cream keeps its texture.
Step four. Spoon the jam over the ice cream and spread it gently into a thin, even layer. The jam adds bright fruit flavor and a pretty visual contrast.
Step five. Carefully place the second cake layer on top, creating a sandwich. Wrap the pan securely and freeze until firm—ideally for several hours or overnight—to ensure clean slicing.
Step six. Remove from the freezer and slice into bars or squares. Serve straight from the freezer and keep leftovers tightly wrapped to prevent freezer burn.
Michelle’s Tips & Tricks
- Flavor swaps. Try different jam varieties and ice cream flavors. Raspberry jam with chocolate cake mix, or peach jam with vanilla ice cream, are simple swaps that change the character of the bars.
- Skip rolling in toppings. Coating the edges with sprinkles or cookie crumbs rarely adheres well to a frozen edge, so it’s usually not worth the effort.
- Cutting tips. Use a sharp knife warmed under hot water and wiped dry between cuts for cleaner slices. Work quickly so the bars stay frozen solid.
Recipe FAQs
Yes. Store the bars tightly wrapped or in an airtight container to protect them from freezer burn and odor transfer.
Properly wrapped, these bars will keep well for about 1 to 2 months while maintaining best quality.
Gluten Free Ice Cream Cake Bars
Ingredients
- 3 eggs
- 1/3 cup applesauce (or 1/3 cup oil if preferred)
- 1/3 cup water
- 1 tbsp vanilla extract
- 1 box gluten-free cake mix
- 1 pint dairy-free ice cream (vanilla or flavor of choice)
- 5 oz strawberry jam (or alternate jam)
Instructions
- Preheat the oven to 325°F and line two 1/8th sheet baking pans with lightly greased parchment paper.
- Whisk the applesauce, water, vanilla, and eggs in a large bowl until combined. Add the cake mix and fold until a smooth batter forms.
- Divide the batter evenly between the two prepared pans. Bake for 10–12 minutes or until set and lightly springy. Remove and cool completely in the pans.
- When the cake layers are cool, scoop the softened ice cream onto one of the cooled layers and spread evenly with a spatula.
- Spoon the jam over the ice cream and spread to form a thin, even layer.
- Carefully flip the remaining cake layer onto the jam and ice cream to form a sandwich. Wrap the pan tightly with plastic wrap or foil and transfer to the freezer. Let set for at least 6 hours, preferably overnight.
- Once fully frozen, lift the sandwich from the pan, slice into 9 or more bars, and serve immediately. Keep leftover bars wrapped and stored in the freezer.
Notes
The cake mix instructions usually call for oil; swapping in applesauce reduces cost and yields a moist texture here. If you prefer, use the oil measurement listed on the cake mix box instead.