Ice Cream Cake {dairy & gluten free, nut free option}

By , On June 5th, 2014, In: Dairy Free, Egg Free, Nut Free, Sweets, Vegan

8-12 Servings ~ No cooking!
Home » Dairy Free » Ice Cream Cake {dairy & gluten free, nut free option}


  • 3 cups rice cereal
  • 1/4 cup cacao powder
  • 1/2 cup sun butter or nut
  • 3 tbsp. coconut oil
  • 1-2 tbsp. raw honey
  • 1 tsp vanilla extract
  • 1 pint of your favorite ice cream
  • Healthified from Woman's Day

We get so many magazines sent to our clinic for patients to read but unfortunately most have at least 20 pages of drug and medication ads.

This may sound crazy, but I kid you not, between myself and staff we rip out those ads so our patients don’t get brain washed into thinking that is the answer to their health problems. After all, they are in our office for a natural approach so we need to exude that!

I tell you this, because in a Woman’s Day magazine issue that I was ripping through I saw a “quick cake” series. It  had pretty pictures that caught my eye but the ingredients were awful!

However, one of the “quick cakes”  had my heart at “Chocolate-Peanut Butter Ice Cream Cake!” I am drooling over here too!   Believe it or not, their recipe had basic ingredients and I only needed to “healthify” it just a tad.  My makeover recipe is low in sugar compared to the original and has clean eating ingredients!  This means No GMO’s, pesticides, bad fats or fake and refined sugars!



Ice Cream Cake {dairy & gluten free, nut free option}
Prep time
Total time
Serves: 8-12
  • 3 cups rice cereal
  • ¼ cup cacao powder
  • ½ cup sunflower or nut butter
  • 3 tbsp. coconut oil
  • 1 tbsp. raw honey
  • 1 tsp vanilla extract
  • 1 pint of your favorite ice cream
  1. Let pint of ice cream soften at room temperature about 10 minutes.
  2. In a medium sauce pan on low heat mix the oil, nut butter, extract, cacao powder and honey.
  3. Take pan off the heat and gently stir in the rice crispies.
  4. Using your hands blend well {and lick fingers clean before washing your hands}.
  5. In a 9 inch springform pan press crispy mixture into the bottom and up the sides of the pan an inch.
  6. Place crust in fridge for 10 minutes to set.
  7. Spread ice cream evenly on top of crust and freeze up to 2 hours.
  8. To serve, remove sides of pan. Cake will transfer easily to a serving plate.
The best rice crispy cereal out there is One Degree Organic Foods, Veganic Sprouted Brown Rice Crisps. The ingredients are clean, gmo free and real. Not to mention, their mission is one I want to stand behind and support! I also love the So Delicious brand of dairy free ice cream made with coconut milk. The mint chocolate chip is divine. It was helpful to scoop out the slightly thawed ice cream and blend it in the Vita mix to spread it with ease. This ice cream cake will stay in freezer up to 2 weeks wrapped tightly. You can freeze individual slices wrapped in wax paper and put in plastic bags for easy accessibility.


With a Spoonful of Ice Cream Cake,






P.S.  If you would like to learn more about One Degree Organic Foods Sprouted Brown Rice Cereal here you go…


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