This gluten free icebox cake is quick and easy to prepare. It's a sweet and tasty no-bake dessert that's layered with chocolate flavor. Add this Old-Fashioned Chocolate Icebox Cake recipe to your list of must-make summer desserts!
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Like me, my dad loves a good dessert. He also has Celiac disease, 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 consume and the rest of the family will still enjoy.
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.
What is an Icebox Cake?
An icebox cake is a classic no-bake 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).
To make this icebox cake recipe gluten free, I use thin gluten free chocolate chip cookies. The layers of cookies are held together by a rich chocolate whipped cream.
If you like cake as much as my family does, check out my other gluten free cake recipes.
Why this Recipe Works
- It's super easy to prepare.
- Pairing chocolate chip cookies with chocolate-flavored cream is perfect for all you chocolate fans.
- Using a spring-form pan makes it simple to assemble the layers of cookies and cream.
Ingredient Notes and Substitutions
- Heavy whipping cream - Keep the cream in the refrigerator until you're ready to use it. Cold cream will whip more easily and provide more volume than room temperature cream.
- Mascarpone cheese - If your store doesn't carry mascarpone cheese, you can substitute with full fat cream cheese.
- Kahlua - The Kahlua enhances the chocolate flavor in the icebox cake. For a non-alcoholic substitute, use cold black coffee.
- Cookies - Extra-thin gluten free cookies work the best in this recipe. I use Tate's Bake Shop Gluten Free Chocolate Chip Cookies. If you don't need to avoid gluten, you can use any variety of thin chocolate chip cookies.
How to Make Gluten Free Chocolate Icebox Cake
- Add all the ingredients except the cookies and shaved chocolate to a large mixing bowl.
- With an electric mixer, beat the cream mixture until stiff peaks form.
- Place a layer of cookies in a 9-inch springform pan.
- Spread a fifth of the whipped cream over the layer of cookies
- Continue layering cookies and cream until there are 5 layers of each, ending with the cream.
- Cover with plastic wrap and refrigerate overnight.
- Remove the sides of the pan, top the cake with shaved chocolate, and serve.
Step By Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
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.
Arrange a layer of 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.
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.
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.
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.
Love No Bake Recipes?
Try one of these great gluten free suggestions.
Recipe Tips and FAQs
- 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 use Tate's Bake Shop Gluten Free Chocolate Chip Cookies.
- When making the whipped cream, start with cold cream and 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.
An icebox cake is best when it's allowed to sit in the refrigerator overnight. The time in the fridge gives the cake time to set up. At a minimum, you'll want to refrigerate the cake for at least 8 hours.
I don't recommend freezing this cake. The cookies may become soggy, and the cream will be runny when the cake is thawed.
Store the cake, loosely covered, in the refrigerator for up to 3 days.
A thin chocolate chip cookie works best in this recipe. To keep this recipe gluten free, I use Tate's Bake Shop Gluten Free Chocolate Chip Cookies.
When it's too warm outside to turn on the oven, try this gluten free 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
- Cranberry Coffee Cake
- Gluten Free Chocolate Toffee Bars
- Easy Cinnamon Roll Cake (Gluten Free)
If you tried this recipe or any other recipe on the blog, don't forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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Recipe
Old-Fashioned Chocolate Icebox Cake
Ingredients
- 2 cups cold heavy cream
- 12 ounces mascarpone cheese
- ½ cup sugar
- ¼ 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
Instructions
- 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.
Notes
- 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 use Tate's Bake Shop Gluten Free Chocolate Chip Cookies.
- When making the whipped cream, start with cold cream and 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.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This post was originally published in 2017. It was republished in 2022 with updated images, additional text, and FAQs.
I may have to try this, for a different dessert. I have never had an icebox cake before.
MmmMmm good.