Cover bottom of spring form pan with foil.

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

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

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

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

Carefully spread Chocolate Ice Cream over cookie layer.

Place in freezer at least overnight.

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

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