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An upgraded 3-ingredient icebox cake with gluten-free cookies and dairy-free coconut whipped cream. It’s cool, creamy and perfect for summer cookouts and parties. Gluten-free and vegan.
I’ve been wanting to share an icebox cake recipe with you for awhile… I figured now was the perfect time so that you can bring this delicious dessert to your Memorial Day cookouts!
The first time I ever heard about icebox cakes was from Maria a few years ago. She was raving about Ina Garden’s Mocha Icebox Cake (made with Tate’s cookies) and mentioned that she makes it for her sister’s birthday each year.
I’ve never been a huge regular cake person and have always enjoyed ice cream cakes and cookie cakes more, so the idea of an icebox cake, which is kind of a hybrid of both, immediately piqued my interest. I had to try the recipe for myself so I made Ina’s cake for a Labor Day party and it was a HUGE hit. Ever since I’ve been wanting to make a healthier icebox cake.
Classic icebox cakes, like Ina’s, are loaded with heavy ingredients. Traditionally, they’ll have things like vanilla pudding mix, heavy cream or whipped cream, a layer of graham crackers and sometimes even cream cheese. You can imagine how rich and delicious it is!
I love layered desserts, and although the ingredients in traditional versions of this cake aren’t exactly EBF friendly, I knew I could create an upgraded version.
For this icebox cake, we’re keeping things super easy with only three simple ingredients:
It’s soooo simple! The basic idea is to layer cookies and whipped cream in a springform pan, on a platter or in a baking dish.
I layered Simple Mills chocolate chip cookies and coconut whipped topping. Top with vegan chocolate chips and cookie crumbs and then chill in the fridge for at least 6 hours (or overnight). Trust me, waiting the six hours is the hardest part of this recipe. The cookies absorb some of the whipped topping and soften… almost cake-like. So good!
The only special equipment needed for an icebox cake is a springform pan, and technically it’s only really needed if you want the cake to look uniform and tidy. Otherwise, you can use a plate/platter, a square or rectangular baking dish or even a bowl to layer your cookies and whipped topping. So don’t stress if you don’t have a springform pan – just opt for a different container.
If you make this vegan icebox cake, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other EBF readers.
Leave a Comment
Can I use homemade whipped coconut cream? I can’t find that whipped cream near me!
Definitely, Denise!
Delicious! The perfect dairy free dessert. I actually messed up and put it in the freezer instead of the refrigerator, but it was so refreshing and perfect for a hot summer evening. I may never use regular whipped topping again. The coconut is so tasty!
Think it would turn out well if I blended 2 tablespoons very fine peanut powder into the coconut cream? I’m not a fan of the flavor coconut has and I was hoping to find a recipe that was non dairy and included peanut & chocolate.
Might use 80% dark chocolate bar and make some chocolate peels with a knife for topping.
Thanks so much.
Oh I bet that would turn out just fine!! Sounds yummy. 🙂 Let me know if you try it and how the cake turns out for you.
Yay! So glad you tried this cake and enjoyed it, Jennie. 🙂 I’m sure it was even more refreshing stored in the freezer! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it.
I work with seniors and this meal looks great Do you have this option for those without the ability to eat milk
Hi there! This recipe is dairy-free to no milk. 🙂
So good! Can I just say “100”? Lol. This was a hit in our house. I have a family member that is celiac and misses the days of getting cookie cakes at the mall so this was a nice treat! We will definitely be making this again. And we love the SoDelicious whipped topping. And it was simple and easy to make. Definitely a great idea to take to a summer party without the labor of a hot stove!
Can I just say “100”? Lol. This was a hit in our house. I have a family member that is celiac and misses the days of getting cookie cakes at the mall so this was a nice treat! We will definitely be making this again. And we love the SoDelicious whipped topping. And it was simple and easy to make. Definitely a great idea to take to a summer party without the labor of a hot stove!