Ice Cream Cake Bites
These ice cream cake bites are the ultimate 4-ingredient summer sweet treat. They’re made with gluten-free Oreos and dairy-free ice cream for the perfect little bite.
Why you’ll love these ice cream cake bites
I’ve been in an ice cream cake hyperfixation phase. And I mean, can you blame me? What’s better than ice cream cake! But I typically want to go against the grain a bit and make something different, like my ice cream cake bars, and I had the idea to make these ice cream cake bites!
This is essentially a classic ice cream cake in a little single-serve bite! The perfect treat to keep in your freezer, or feed to a crowd when you want something super simple. Here’s why you’ll love it…
- 4 ingredients! No fuss, no searching for obscure ingredients, no making anything from scratch (if you don’t want to).
- No cook. You definitely can use homemade ingredients (like my homemade sprinkles), but you don’t really need to do any cooking for this recipe. Just assemble and freeze!
- Gluten and dairy free. These are technically so customizable, but I’ve linked the gluten- and dairy-free ingredients for you!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Gluten free oreos. This is the classic cookie that’s used in ice cream cake to get those perfect little cookie crumbs. You can also use any sandwich cookie you prefer.
- Coconut oil. You can also use melted butter or ghee.
- Sprinkles.
- Ice cream. I use dairy-free vanilla ice cream, but you can substitute with any flavor that you want!
How to make gluten-free ice cream cake bites
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. While the ice cream softens, crush the cookies then add to a bowl and mix with coconut oil.
Step two. Add the cookie crumbs to the bottom of the silicone molds.
Step Three. Add the ice cream, then use a spatula to evenly flatten the top and add sprinkles. Cover and freeze.
Step Four. Carefully remove from the mold and enjoy!
Michelle’s Tips & Tricks
- Customize! Use different cookies, ice cream flavors, toppings, etc. This is very much a choose-your-own-adventure recipe.
- Make sure you have enough time for it to freeze solid. I highly recommend letting it freeze overnight, or at least 6-8 hours to make sure it’s fully set.
What mold should you use?
I love this 2-tbsp silicone mold and use it for so many different things! It’s perfect for the perfect single-serve little ice cream bites.
If you tried these Ice Cream Cake Bites or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Homemade Frozen Treats to Try…
Ice Cream Cake Bites
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Ingredients
- ½ pint free ice cream, I use dairy free
- 8 gluten free oreos , sub another sandwich cookie
- 2 tbsp coconut oil, melted
- 2 tbsp dye free sprinkles
Equipment
Instructions
- Set the ice cream on the counter to soften for a few minutes.
- Add the cookies to a bag and mash with a meat tenderizer. You can also use a food processor.
- Add the cookie crumbles to a bowl and mix with coconut oil. The crumbles should be easier to pack.
- Divide the cookie crumbs between 8 spaces in a silicone mold. Press down to flatten into a crust.
- Scoop the ice cream over the crust, filling the spaces to the top. Use a spatula or bench scraper to evenly flatten the top of the ice cream. Top with sprinkles.
- Cover the mold and transfer to the freezer overnight.
- Once full frozen solid, carefully remove from the mold and serve immediately, or store in a bag or glass container.
