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Spatula with a slice of chocolate chip cookie icebox cake, topped with whipped cream and chocolate chips and cookie crumbs. The icebox cake is in the background.
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4.50 from 16 votes

Vegan Chocolate Chip Cookie Icebox Cake

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. 
Prep Time20 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie icebox cake
Servings: 10


  • 2 boxes Simple Mills Crunchy Chocolate Chip Cookies save 2 for topping
  • 9 oz about 3 cups dairy-free coconut whipped topping
  • 1/4 cup vegan chocolate chips
  • 8- inch springform pan if you don't have one you can use a plate


  • Place a single layer of chocolate chip cookies into the base of your springform pan.
  • Spread 1 1/2 cups of whipped topping over cookies. Add another layer of cookies and spread on remaining whipped topping. Sprinkle chocolate chips and cookie crumbs on top.
  • Cover loosely with plastic wrap and chill in the refrigerator for at least 6 hours or up to overnight. Cake can be made 1 day ahead.


Serving: 1/10 of recipe | Calories: 248kcal | Carbohydrates: 30g | Protein: 2g | Fat: 16g | Fiber: 1g | Sugar: 15g