These ice cream cupcakes are as fun to eat as they are to make. With a gluten-free twist on a classic cookies and cream flavor, they’re safe for gluten-sensitive guests without sacrificing taste or texture. They’re customizable, no-bake, and a hit with both kids and adults. Plus, you can make them ahead of time and keep them in the freezer until ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Gluten-free chocolate sandwich cookies (gluten-free “Oreos”)
Melted butter
Vanilla or cookies and cream gluten-free ice cream (softened)
Hot fudge sauce (gluten-free)
Whipped cream or whipped topping
Optional toppings: crushed gluten-free cookies, mini chocolate chips, sprinkles
Directions
Line a muffin tin with cupcake liners.
Crush the gluten-free sandwich cookies into fine crumbs using a food processor or by hand in a zip-top bag.
Mix the cookie crumbs with melted butter until evenly combined.
Spoon a layer of the cookie mixture into the bottom of each cupcake liner and press down to form a crust.
Add a scoop of softened ice cream on top of each crust and smooth it out to fill the liner.
Freeze for 1–2 hours until firm.
Once frozen, spoon a layer of fudge sauce on top of each cupcake and spread gently.
Freeze again for at least 1 hour until set.
Before serving, top with whipped cream and any desired toppings.
Serve immediately or store in the freezer until ready to enjoy.
Servings and timing
This recipe makes 12 cupcakes. Prep time: 20 minutes Freeze time: 3 hours (total) Total time: 3 hours 20 minutes
Variations
Different flavors: Try chocolate, mint, or peanut butter ice cream for fun twists.
Mini size: Use mini muffin tins for bite-sized versions, perfect for parties.
Vegan: Use dairy-free ice cream, whipped topping, and butter alternatives for a vegan-friendly treat.
Fruity: Add a layer of crushed strawberries or raspberries between the ice cream and fudge.
Nutty: Sprinkle chopped almonds or peanuts on top for added crunch.
Storage/Reheating
Store the ice cream cupcakes in an airtight container in the freezer for up to 2 weeks. For best texture, let them sit at room temperature for 5 minutes before serving to soften slightly. Do not attempt to reheat; these are best enjoyed frozen.
FAQs
Are gluten-free Oreos really gluten-free?
Yes, there are certified gluten-free chocolate sandwich cookies available that taste just like traditional Oreos. Always double-check labels.
Can I use store-bought gluten-free crusts instead?
For this recipe, cookie crumbs create the best base, but you can press pre-made gluten-free crusts into the liners if desired.
What kind of ice cream works best?
Use your favorite gluten-free ice cream. Vanilla, cookies and cream, or chocolate are popular choices.
How long do these need to freeze?
Freeze each layer for at least 1 hour to ensure they set properly. Ideally, total freezing time is about 3 hours.
Can I make these without cupcake liners?
Cupcake liners make removal and serving easier. If you skip them, lightly grease the tin and use a butter knife to loosen each cupcake.
Can I make them dairy-free?
Yes, use dairy-free ice cream, fudge, and whipped topping to make this recipe completely dairy-free.
Can I use homemade fudge sauce?
Absolutely. Just ensure it’s gluten-free and cools slightly before adding to the ice cream layer.
What’s the best way to crush cookies?
A food processor works best, but a rolling pin and zip-top bag will do the trick if you don’t have one.
How long do they last in the freezer?
They stay fresh for up to 2 weeks in an airtight container, but they’re usually gone much sooner!
Can I make these for a birthday party?
Yes! They’re a perfect gluten-free birthday dessert. You can even decorate them with candles or themed sprinkles.
Conclusion
Gluten Free Oreo Ice Cream Cupcakes are the ultimate frozen indulgence—easy to make, loaded with classic cookies-and-cream flavor, and perfect for any occasion. With their make-ahead convenience and no-bake simplicity, these cupcakes are sure to become a freezer staple in your dessert lineup.
Gluten Free Oreo Ice Cream Cupcakes are layered frozen treats made with gluten-free chocolate sandwich cookies, creamy ice cream, and a rich fudge topping. These no-bake cupcakes are fun, festive, and perfect for warm weather celebrations or make-ahead desserts.
Author:Catherine
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:3 hours 20 minutes (including freezing)
Yield:12 cupcakes
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Gluten Free
Ingredients
24 gluten-free chocolate sandwich cookies (e.g., gluten-free Oreos)
1/4 cup melted butter
1 quart gluten-free vanilla or cookies and cream ice cream (softened)
1/2 cup gluten-free hot fudge sauce (plus more for topping, optional)
1 1/2 cups whipped cream or whipped topping
Optional toppings: crushed gluten-free cookies, mini chocolate chips, sprinkles
Instructions
Line a standard 12-cup muffin tin with cupcake liners.
Crush gluten-free cookies into fine crumbs using a food processor or by hand in a zip-top bag.
Mix the cookie crumbs with melted butter until evenly combined.
Press about 1 1/2 tablespoons of the crumb mixture into the bottom of each cupcake liner to form a crust.
Scoop softened ice cream over each crust, smoothing the tops with a spoon or spatula.
Freeze for 1–2 hours until ice cream is firm.
Spoon a thin layer of fudge sauce on top of each frozen cupcake and spread gently.
Return to the freezer for at least 1 more hour until fully set.
Before serving, top with whipped cream and optional toppings like crushed cookies or sprinkles.
Serve immediately or keep frozen until ready to enjoy.
Notes
Let the ice cream soften slightly before scooping for easier assembly. Cupcake liners make removal easier—avoid skipping them unless necessary.Customize with different ice cream flavors or toppings to suit the occasion.Let cupcakes sit at room temp for 5 minutes before serving for best texture.Use certified gluten-free products for all components to ensure the recipe remains gluten-free.
