This chocolate icebox cake recipe is quick and easy to prepare. It’s a sweet and tasty no-bake dessert, that’s also gluten free. Add this Old-Fashioned Chocolate Icebox Cake to your list of must-make summer desserts!
Chocolate Icebox Cake Recipe
Chocolate Icebox Cake RecipeLike me, my dad enjoys a good dessert. He also has to avoid gluten, so making a delicious dessert the whole family can enjoy takes a bit of planning.
If you’ve ever tried a “gluten free” dessert, you know many of them taste different than their glutenous version. For this reason, I’m always on the hunt for recipes that can be modified enough for my dad and I to enjoy, but not so much that the rest of the family can tell a difference.
The icebox cake is a classic dessert only requiring a few ingredients. Normally it’s made with layers of graham crackers or chocolate wafer cookies held together with sweetened whipped cream. The “cake” comes together during the time spent overnight in the refrigerator (previously known as an icebox).
I’d had previous success adapting recipes from Ina Garten, the Barefoot Contessa, like this Sour Cream Coffee Cake Recipe and this Lemon Loaf Cake with Lemon Glaze, so I decided to try another one. This easy icebox cake recipe was the result.
(This post contains affiliate links. Read my disclosure policy here.)How to Make this Chocolate Icebox Cake Recipe
In a large mixing bowl, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, and vanilla.
Using a hand mixer, mix on low speed to combine. Slowly raise the speed, and continue mixing, until the mixture forms firm peaks.
Assemble the cake by arranging the gluten free cookies in a 9-inch springform pan. Lay the cookies flat and cover the bottom of the pan as much as possible. Break up some of the cookies to fill in the gaps (photo 1).
Spoon a fifth of the whipped cream onto the cookie layer and spread evenly around the pan. Place another layer of cookies on top, again breaking up some of the cookies to fill in the spaces (Photo 2).
Spread a fifth of the whipped cream evenly over the second layer of cookies. Continue layering cookies and whipped cream until there are 5 layers of each, ending with a layer of cream (Photo 3).
Smooth the top, cover with plastic wrap, and refrigerate overnight.
When you’re ready to serve this old-fashioned icebox cake, run a thin knife around the outside of the cake and remove the sides of the springform pan. Add the shaved chocolate to garnish the top.
Slice the cake in wedges and serve cold.
Tips for Making Chocolate Icebox Cake
- Use extra-thin, crisp, gluten free cookies. A thin cookie is more able to absorb the flavor of the whipped cream and soften while in the fridge overnight. I used Tate’s Bake Shop Gluten Free Chocolate Chip Cookies.
- When making the whipped cream make sure to mix it until it forms firm peaks. The cream needs to be firm enough to hold the cookies together.
- A 9-inch springform pan is perfect for making this old-fashioned icebox cake. When the cake is ready to serve, it’s easy to remove the edges of the pan to reveal the yummy layers.
When it’s too warm outside to turn on the oven, try this Old-Fashioned Chocolate Icebox Cake. It’s a rich, delicious chocolate cake that doesn’t require any baking.
My family has enjoyed this icebox cake recipe for many years. I hope you enjoy it as much as we do!
More Gluten Free Desserts to Try!
- Chocolate Brownie Cheesecake {Gluten Free}
- Gluten Free Banana Cake with Cream Cheese Frosting
- Quick and Easy Gluten Free Coconut Pie
- Gluten Free Chocolate Toffee Bars
Find more tasty recipes in the Recipe Index.
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This chocolate icebox cake recipe is quick and easy to prepare. It's a sweet and tasty no-bake dessert, that's also gluten free!
- 2 cups cold heavy cream
- 12 ounces mascarpone cheese
- 1/2 cup sugar
- 1/4 cup Kahlua liqueur
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 (7 ounce) bags of Tate's Bake Shop Gluten Free Chocolate Chip Cookies
- shaved chocolate, for garnish
In a large mixing bowl combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, and vanilla.
Using a hand mixer, mix on low speed to combine. Slowly raise the speed until it forms firm peaks.
Arrange the gluten free cookies flat in an 9-inch springform pan, covering the bottom as much as possible. Break up some of the cookies to fill in the gaps.
Spread a fifth of the whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and whipped cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a thin knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges, and serve cold.
- Use extra-thin, crisp, gluten free cookies. A thin cookie is more able to absorb the flavor of the whipped cream and soften while in the fridge overnight. I used Tate’s Bake Shop Gluten Free Chocolate Chip Cookies.
- When making the whipped cream make sure to mix it until it forms firm peaks. The cream needs to be firm enough to hold the cookies together.
- A 9-inch springform pan is perfect for making this old-fashioned icebox cake. When the cake is ready to serve, it’s easy to remove the edges of the pan to reveal the yummy layers.
Recipe adapted from Barefoot Contessa, How Easy Is That?
This recipe was first published in 2017, but was published again in 2019 to include updated images, step by step instructions, and nutritional information.
Sherry Vaughn says
September 18, 2017 at 10:32 amI may have to try this, for a different dessert. I have never had an icebox cake before.
Patty says
September 16, 2018 at 7:27 amMmmMmm good.