Gluten Free Chocolate Ice Cream Pudding Dessert

By Jenny Stegen | November 19, 2020

Do you love chocolate? How about ice cream? Cool Whip? A crispy graham cracker crust? Put all of these things together and you have an all-time favorite dessert. Your family will be asking for this one frequently (whether they are gluten free or not!) This is one you have to try . . .

Chocolate ice cream pudding dessert

Chocolate Ice Cream Pudding Dessert

A crispy gluten free graham cracker crust covered with a fluffy layer of chocolatey goodness. Top it off with cool whip for a delicious dessert you're gonna love.

Prep Time 30 mins
Cook Time 5 mins

Course Dessert

Servings 20


  • Ninja blender or food processor
  • KitchenAid mixer with flat beater attachment
  • 9 X 13 pan
  • potato peeler (used for making optional curly chocolate sprinkles)




  • 1 box Schar gluten free graham crackers yields about 1 1/2 cups cracker crumbs
  • 6 T melted butter
  • 1/4 c sugar


  • 2 pkgs (3.9 oz) instant chocolate pudding
  • 2 c milk
  • 4 c softened vanilla ice cream


  • 8 oz Cool Whip
  • 3 squares Hershey's chocolate (optional)




  • Preheat oven to 350°. Use Ninja to crush crackers into tiny crumbs.
    Schar Gluten Free Graham Crackers crushed with Ninja Blender
  • Add melted butter and sugar to Ninja and blend with crumbs. Spray 9 x 13 pan with cooking spray. Press crust firmly into bottom of pan. Bake 8-10 minutes at 350°. It will be light brown and bubbly in appearance. Watch closely to prevent burning.


  • Allow ice cream to sit out at room temperature for about 20-25 minutes until slightly soft. Do not allow excessive melting to occur. Combine ice cream, milk, and pudding in KitchenAid mixing bowl. Before beating with mixer, stir partially with wooden spoon to prevent splashing of ingredients. Allow to sit and thicken for 5 minutes. Using flat beater attachment, beat mixture on low speed until smooth and well combined.
    KitchenAid showing flat beater attachment used to make filling for dessert
  • Pour pudding mixture evenly over cooled crust.
    Chocolate ice cream pudding mixture being poured onto gluten free graham cracker crust
  • Refrigerate for an hour then top with cool whip. I use the potato peeler and a Hershey bar to make cute little curly chocolate chunks for the top. Store in refrigerator. Keeps very well in fridge for 3 days.
    Using potato peeler to make chocolate curly swirls to top the dessert

The Ninja blender and KitchenAid mixer are 2 staple appliances in my kitchen. If you have a loved one who is currently living without these magical kitchen tools - you must consider these for a Christmas gift. Click here to learn more about my Ninja. . . And here to learn more about my KitchenAid.

I  hope you enjoy this chocolate dessert!

Jenny's Signature