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Ice Cream Cake Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 3 reviews
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes plus overnight freezing
  • Yield: 8 servings
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American
  • Diet: Gluten Free

Description

These Ice Cream Cake Bites are a delightful frozen treat featuring a gluten-free cookie crust topped with creamy ice cream and colorful dye-free sprinkles. Easy to prepare with minimal ingredients, they’re perfect for a quick dessert that can be made ahead and enjoyed anytime.

Ingredients

Ice Cream Cake Bites Ingredients

  • 1/2 pint free ice cream
  • 8 gluten free Oreos (or substitute with another sandwich cookie)
  • 2 tbsp coconut oil, melted
  • 2 tbsp dye free sprinkles

Instructions

  1. Soften Ice Cream: Set the ice cream on the counter for a few minutes to soften slightly for easier scooping and spreading.
  2. Crush Cookies: Place the gluten free Oreos into a sealable bag and crush them using a meat tenderizer or alternatively pulse in a food processor until finely crumbled.
  3. Mix Crumbles and Coconut Oil: Transfer the cookie crumbs to a bowl and stir in melted coconut oil to help bind the crumbs for an easier-to-pack crust.
  4. Form Crusts: Divide the cookie crumb mixture evenly into 8 compartments of a silicone mold. Press the crumbs down firmly and evenly to create a flat crust base for each cake bite.
  5. Add Ice Cream: Scoop softened ice cream over each cookie crust, filling the mold compartments to the top. Use a spatula or bench scraper to smooth and flatten the ice cream surface evenly.
  6. Top with Sprinkles: Sprinkle each ice cream-topped crust with dye-free sprinkles to add color and texture.
  7. Freeze: Cover the mold securely and transfer to the freezer. Freeze overnight or until the bites are fully solid and frozen.
  8. Serve or Store: Carefully pop the frozen ice cream cake bites out of the silicone mold. Serve immediately for a refreshing treat or store in a sealed bag or glass container in the freezer until ready to enjoy.

Notes

  • For best results, use high-quality gluten free sandwich cookies to ensure a good crust texture.
  • If you don’t have a silicone mold, mini muffin tins lined with plastic wrap can be used as an alternative.
  • Letting the ice cream soften briefly makes scooping and spreading much easier.
  • Customize the sprinkles to your preference or omit for a simpler presentation.
  • Store leftover bites in an airtight container to prevent freezer burn and preserve texture.

Find it online: https://cookedbylina.com/ice-cream-cake-bites-recipe/