Step 1

Cover bottom of spring form pan with foil.

Step 2

Take out Vanilla Ice Cream to soften for at least half an hour or until spreadable, but not melted.

Step 3

Spread in bottom of pan. Ice cream should come to just under the half way point.

Step 4

Place in freezer and take out Chocolate Ice Cream to soften for half an hour.

Step 5

Remove cake from freezer and spread crushed gluten free chocolate cookies. Be sure to make a decent sized layer. Lightly pat down.

Step 6

Carefully spread Chocolate Ice Cream over cookie layer.

Step 7

Place in freezer at least overnight.

Step 8

Remove from spring form pan and use whipped cream to ice the gluten free ice cream cake.

Step 9

Return to freezer for an hour or until ready to serve.