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Birthdays: Easy Gluten Free Ice Cream Cake 08/14/2014 - I have missed ice cream cakes since I was diagnosed with celiac disease. Below is a make-ahead ice cream cake for a gluten-free birthday celebration, so that no one has to miss ice cream cake again!

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Photo: CC--Roco JulieYou will need:

  • 1 Gluten Free Betty Crocker Devil’s Food Cake Mix
  • ½ - 1 gallon Gluten Free Vanilla Ice Cream, or Favorite GF Ice Cream Flavor
  • 1- 2 Containers Duncan Hines or other Gluten Free Fudge Frosting
  • Cake Decorating Frosting, optional to write happy birthday message
  • Candles, optional for birthday party.


  1. Bake the Gluten free Devil’s Food Cake as per box instructions, in two 8” cake pans. Remove from oven and cool.
  2. When the cake is completely cool, take the ice cream out of freezer to soften.
  3. Place one Gluten Free Cake Layer on a cake platter. Put an even layer of softened ice cream on top. Next, place the other Gluten Free Cake Layer on top of the softened ice cream. If the ice cream is getting to soft place the cake in the freezer for 10 minutes before frosting.
  4. After frosting the cake put it back into the freezer until about to serve.
  5. Take out 10 minutes before serving, add birthday candles to top if using and enjoy!
  6. “Eat well and live well!”-Melissa Bess Reed welcomes your comments below (registration is NOT required).

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4 Responses:

Audrey Fisher
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said this on
14 Aug 2014 12:03:45 PM PDT
I have always LOVED ice cream cake myself & this sounds like a wonderful alternative to satisfy my GF lifestyle, which has been an uphill battle to eat the great foods I always loved & not feeling left out <3 Thank you so much for posting this--wish I'd thought of doing this myself, but that's why we have creative people such as yourself <3 Cannot wait to make this.

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said this on
18 Aug 2014 10:10:46 AM PDT
Hmm. I've always wondered how many people know or have been tested for dairy issues who have celiac disease or Gluten Intolerance (GI)?

I did an interesting poll once and discovered that many, many people who were celiac were labeled lactose intolerant (which, really, they shouldn't be having dairy--or should at least use something to break the lactose down) and that almost all the people who had GI also had either a whey or a casein allergy (the two milk proteins in cow dairy--they shouldn't be having any cow dairy at all, because an allergy is hard on the body).

That begs the question: should people with celiac and/or GI be eating any cow dairy at all? And if they do--are things like ice cream that are labeled gluten free also lactose free? (people with GI shouldn't have cow dairy period; you can't get rid of whey and/or casein proteins in ice cream)

Some people are so sensitive to cow dairy they shouldn't have any at all; others can moderate/control and have a little bit (I'm talking about those with Gluten Intolerance). Still others are able to tolerate goat and sheep products, because their milk proteins are different than those from cow (like my family; we are GI).

I sometimes wonder if celiacs and those with Gluten Intolerance would be healthier if they quit having any cow dairy products at all.

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said this on
23 May 2015 11:28:34 AM PDT
My mom tries her best to keep my brother who's gluten intolerant away from milk and dairy products!

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said this on
23 May 2015 11:22:22 AM PDT
I love it!! My brother is having his 10th birthday today and sadly is gluten intolerant and can't eat normal ice cream cakes. He loves this exciting birthday ice cream cake!!

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All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

Thank you for your reply, though it's not necessarily what I wanted to hear, it is what I was thinking.

you're lucky you dont catch colds. im the opposite i catch everything very easily and get alot sicker than whoever i caught it from and take much longer to get better.

Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.

My daughter, almost 7 years old, recently had a lot of blood work done, her Dr is out of the office, but another Dr in the practice said everything looked normal. I'm waiting for her Dr to come back and see what she thinks. I'm concerned because there is one abnormal result and I can't find info to tell me if just that one test being abnormal means anything. The reason for the blood work is mainly because of her poor growth, though she does have some other symptoms. IgA 133 mg/dl Reference range 33-200 CRP <2.9 same as reference range Gliadin Deamidated Peptide IgA .4 Reference range <=14.9 Gliadin deamidated peptide IgG 33.9 Reference range <=14.9 TTG IgA .5 Reference range <=14.9 TTG IgG <.8 Reference range <=14.9

Just watch out. I just went to the expo in Schaumburg, IL, and ended up getting glutened. I realized afterward that I ate all these samples thinking they were gluten free, and they weren't. One company was advertising some sugar, and had made some cake, but then I realized.... How do I know if this contains any other ingredients that might have gluten? Did they make it with a blender or utensils that had gluten contamination? Makes me realize the only safe things would be packaged giveaways with gluten free labeling. My fault for not thinking things through. It was just too exciting thinking i could try it all and enjoy without worry.