This gluten-free icebox cake needs just three ingredients, no oven, and about 15 minutes of actual work. The rest is all the chilling time. I have made this with three different gluten-free graham cracker brands and tested two dairy-free whipped cream options, so you know exactly what to use, no matter what you have available.
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❤️ Sandi’s Recipe Summary
The Quick Bite: Three ingredients, no oven, and this gluten free icebox cake is genuinely better the next day. I tested this with Pamela’s, Schär, and Kinnikinnick graham crackers and they all work, but note the chilling time varies by brand. Pamela’s softens fastest; Kinnikinnick needs overnight.
This no-bake gluten-free icebox cake is the ultimate easy summer dessert. Made with just graham crackers, whipped cream, and fresh fruit, it comes together in minutes and chills to soft, creamy perfection in the fridge. There is no oven needed, and there is an easy dairy-free icebox cake option.
My family was skeptical when I said I was making a new cake recipe. Everyone panicked that the oven would turn on, heating the house on a broiling hot day! Luckily, they now know an icebox cake is a good thing!
I have made this easy gluten-free no-bake dessert with three different gluten-free graham cracker brands, and the brand you choose matters more than you might expect. Pamela’s Honey Grahams (and Pamela’s cinnamon-flavored Grahams) softened the fastest and had the cleanest slice. Kinnikinnick crackers are thicker, which means you need to add extra chilling time. I would plan to chill an icebox cake made with Kinnikinnick’s overnight rather than two hours if that is what you have on hand. Doing this will make all the difference.
Note that the chilling time is not optional in an icebox cake recipe. This is what makes this a cake. As the whipped cream sits against the graham crackers, moisture slowly transfers into the crackers, softening them from the inside out. After two hours, the crackers have softened. If you chill the cake overnight, the layers meld completely, and the texture becomes genuinely cake-like. That is why this dessert is always better the next day.
Try another easy gluten-free dessert with whipped cream, like this Gluten Free Nutella No-Bake Cheesecake, too! While you are here, you will want to check out all my delicious, summery gluten free cake recipes! I have some incredible cakes on the blog.
“I used Pamela’s gf graham crackers to make this cake. Everyone at the picnic loved it.”
Marcy L. Facebook comment
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Graham Crackers – My favorite gluten free graham cracker for this recipe was Pamela’s Honey Grahams, Their cinnamon flavor was also very good. Other gluten free graham crackers worked; I also tested Schär and Kinnikinnick brands. Note: The Kinnikinnick brand took longer to soften because they are much thicker.
- Whipped Cream – I include my creamy homemade whipped cream recipe using heavy cream below. Avoid using spray-can whipped cream because they tend to collapse quickly and won’t give you those thick, luscious layers this cake is known for. Cream whipped to medium-stiff peaks creates a more stable fat structure than the aerosol version, which deflates because the gas escapes.
- Fruit – Use any fresh berries or fruit you like.
- Chocolate – Optional if you want a chocolate drizzle over the cake, as I did.
- Almonds – Optional slivered almonds sprinkled on top. Make this cake nut-free (if you omit the slivered almonds on top)
Make it a dairy-free icebox cake:
Use store-bought whipped toppings like SoDelicious or TruWhip to make this recipe dairy-free as well. The SoDelicious brand also sells a dairy-free heavy cream if you want to whip your own!
Testing Note From The Kitchen: I tested Pamela’s, Kinnikinnick, and Schar gluten free graham crackers. I preferred Pamela’s as they softened the quickest. I also tested the two dairy-free brands of premade whipped cream. I preferred the flavor of TruWhip, but both did work well.
How to Make a Gluten-Free Icebox Cake (Step-By-Step)
Step 1: Line a bread loaf tin with wax paper for best results. Let the paper overhang the sides so it is easy to remove the cake from the pan. You can also make this in a square shape by using an 8×8 pan.
Step 2: Line the bottom of the pan with gluten free graham crackers. You can build this in a loaf pan for a pretty slice, or layer it into mason jars for individual party servings.
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Step 3: If you use my homemade whipped cream recipe below, whip it up in a stand mixer or with an electric mixer now.
Step 4: You can use any piping tip size to pipe on the whipped cream. If you don’t have a piping bag and tip, you can use a large spoon.
Step 5: Dollop the whipped cream over the graham crackers and smooth it with the back of a large spoon. If you want a more polished look, pipe soft peaks using a frosting bag with a star tip. It takes very little extra effort, and the results make the cake look like it came from a bakery.
Step 6: Repeat this 2 to 3 times, then add fresh fruit on top. Feel free to drizzle chocolate over the top.
👀 Sandi Says: Don’t pile on too many layers, or the cake can be more unstable when sitting out. If this happens, gently slide the cake upright with your hands. Chilling for longer can help prevent this slide.
Store this gluten-free icebox cake covered in the refrigerator for up to 3 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil.
Flavor Variations:
- Add some lemon zest to the fresh berries for a citrusy zing.
- Top with strawberries and add a Nutella swirl over the berries.
- Top with banana slices and drizzle melted peanut butter over the top.
Can you freeze an icebox cake?
You can freeze an icebox cake by wrapping it in plastic wrap, then gently covering it with aluminum foil. Make sure the cake is chilled from the refrigerator before wrapping it up. The frozen slices keep for up to two months, and should be thawed in the refrigerator for several hours rather than at room temperature, because the condensation will soften the cake unevenly.
More easy gluten-free no-bake desserts:
These summery recipes require no oven, and they turn out delicious every time!
Love This Recipe?
💬 Did you make this gluten-free icebox cake recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ This will help others see how yummy this recipe is. Thank you!
Gluten-Free Icebox Cake with Fresh Berries (Dairy-Free Option)
Ingredients
- 15 ounces gluten free graham crackers 2 boxes of Pamela's Gluten Free Honey Grahams
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 pints fresh berries
- 2 ounces dark chocolate optional for the drizzle
Equipment
Method
- In a large bowl, add 2 cups heavy cream and whip until it forms stiff peaks.
- Gently fold in 1/4 cup powdered sugar and 1 teaspoon pure vanilla extract.
- In a wax paper-lined 9.5×5 loaf pan, add a bottom layer of the graham crackers. I used a large loaf pan. The wax paper should fold over the sides. This will help you easily remove the whipped cream cake when it is cooled.
- Put the whipped cream into a piping bag with a large frosting tip. You can spoon the whipped cream over the graham crackers too, it just depends how you want the cake to look. Both ways are fine and will taste the same way.
- Pipe or spoon whipped cream over the layer of gluten free graham crackers.
- Top with a layer of gluten free graham crackers. Repeat two more times so you have 3 layers of graham crackers.
- Add the final layer of whipped cream on top.
- Decorate the top of the icebox cake with fresh berries.
- Optional: Melt 2 ounces dark chocolate in a microwave-safe bowl. I recommend doing this at 15-second intervals to avoid burning. Drizzle over the cake.
- Refrigerate a minimum of 2 hours. I like to refrigerate it overnight so the graham crackers get nice and soft.
Nutrition
Notes
- I like to use Pamela’s Gluten Free Honey Grahams, but Schar Honeygrahams, and Kinnikinick are also good. Note for Kinnikinick you need to let the cake sit in the refrigerator longer because those graham crackers are a lot denser than the other two brands.
- Many ask if you can make this recipe dairy-free. You can if you use very cold coconut milk instead of heavy cream. I refrigerate the coconut milk overnight. If it isn’t really cold, it will not whip up. You can also use TruWhip, SoDelicious, or Cool Whip for the whipped cream.
- Using TruWhip or SoDelicious whipped cream will make this recipe dairy-free.
- Use any berries you like, or use a mix of berries like I did.
- Store in an airtight container in the refrigerator. This cake will keep fresh for up to 3 days. I do not recommend freezing this dessert.
Private Notes
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This post was updated from an older June 2021 post with more details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
