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.
Be sure to check out my full collection of dessert recipes here on EBF!