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Is it too hot to turn on the oven? Try this Old-Fashioned Chocolate Icebox Cake for a sweet, rich, chocolate dessert. And yes, it’s a cake that requires no cooking or baking to create.
Like me, my dad enjoys a good dessert. And also like me, he has to avoid gluten, so making a delicious dessert the whole family can enjoy takes a bit of planning.
If you’ve ever tried “gluten-free” desserts, you know that most of them taste different than their gluten versions. 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 won’t eat it.
Here’s where the icebox cake comes into play. The icebox cake is a classic dessert that only requires a few ingredients. Normally it is 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.
For this recipe, I used thin gluten-free chocolate chip cookies for the layers and mixed up some chocolate whipped cream to hold it all together. You can always use regular cookies, but the key is to use extra-thin crisp cookies to get the best result. A thin cookie is better able to absorb the flavor of the whipped cream and soften while the cake is in the fridge.
When making the whipped cream make sure to mix it until it forms firm peaks. (Note: You can substitute cream cheese for the mascarpone to eliminate any traces of gluten in the cream.)
Assemble the cake by starting with a layer of cookies in the bottom of the pan, then a layer of whipped cream. Continue layering until you have 4 layers of cookies with a final layer of whipped cream on top.
Smooth the top of the cake and cover with plastic wrap. Refrigerate the cake overnight.
Run a thin knife around the outside of the cake before removing the sides of the pan. Add the shaved chocolate to garnish the top. Cut the cake into wedges and serve.
This Old-Fashioned Chocolate Icebox Cake has been a family favorite for many years. I hope you enjoy it as much as we do!
If you like this recipe, follow my Gluten Free Desserts board on Pinterest.
- 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
- 4 (5.5 ounce) bags of Lucy's Chocolate Chip Gluten-Free 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 fourth of the whipped cream evely over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fourth of the cream.
Continue layering cookies and whipped cream until there are 4 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.
*I used Lucy's Gluten-Free Chocolate Chip Cookies, but any thin, crisp chocolate chip cookie will work.
Recipe adapted from Ina Garten's Mocha Chocolate Icebox Cake, page 206, Barefoot Contessa, How Easy Is That?