Cherry Almond Bar Cake

Courtesy of: Rudi's Gluten-Free
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Although the holidays may be over, the kitchen never sleeps! Here is a fun dessert to add to your recipe arsenal using Rudi’s new Gluten-Free Cherry Almond Bars. And because this is an ice cream dessert, there is no harm in pairing it with a steamy hot chocolate to ward off that winter chill!


  • 8 tbs. butter (1/2 cup)
  • 1/2 gallon vanilla ice cream
  • 1/2 gallon coffee ice cream
  • 1 package fresh strawberries, sliced
  • 3 packages 7ct. Rudi’s G-F
  • 9″ spring foam pan



  1. pre-heat oven to 350°
  2. crush up 2 packages (14 bars) of Cherry Almond Bard in a Cuisinart (make sure they’re not crushed too much so that they become powder, but you don’t want them too chunky either)
  3. add melted butter and mix until well blended and consistent
  4. spread out crumble evenly throughout pan, pressing down on bottom of the pan and bring about 1/2 way up the sides of the pan bake 8-10 minutes


  1. let ice cream thaw a bit (but don’t let it melt)
  2. spread one of the 1/2 gallons of ice cream evenly in the pan, on top of the baked crumble
  3. crumble up last package of Cherry Almond Bars between fingers and sprinkle evenly on top of the first layer of ice cream spread the other 1/2 gallon of ice cream evenly in the pan on top of the middle crumble layer (left)
  4. cover cake with freezer paper (stick toothpick into the top of the cake so that the freezer paper doesn’t stick) let sit overnight
  5. before serving, slice up strawberries and spread out on top of the cake and let thaw 10/15 minutes enjoy!