If you are looking for an easy, delicious no-bake dessert, you need to try my gluten free icebox cake recipe! This simple cake can be made as one big cake or in single-serve portions for entertaining! There are several delicious variations, and you will want to try them all!
This delicious cake is my new quick and easy recipe for those hot summer days! No cooking or baking is required; it will quickly become one of your favorite summer recipes.
My family was skeptical when I said I was making a new cake recipe. Everyone panicked that the oven would turn on, heating up the house on an already broiling hot day! Luckily, they now know an icebox cake is a good thing!
My new gluten free icebox cake recipe also makes a great gluten free red, white, and blue dessert to celebrate the 4th of July if you use strawberries and blueberries. If you have been looking for a fun gluten free refrigerator cake recipe, this is the only one you need!
If you love no-bake desserts, you need to try this incredible Gluten Free Nutella No-Bake Cheesecake too!
Why Make This Cake:
- My favorite thing about this cake is how easy it is to make.
- All you need are three simple ingredients: gluten free graham crackers, homemade whipped cream or Cool Whip, and some fresh berries.
- This cake is made for making ahead. By letting this cake sit in the refrigerator for some time, the gluten free graham crackers soften nicely and have a similar texture to cake.
- Make it dairy-free. If you use TruWhip or SoDelicious whipped cream brands, you can make this gluten free icebox cake dairy-free too!
- Ensure it is soy-free. If you use a soy-free brand of gluten free graham crackers, like Pamela's, this recipe is soy-free.
- This recipe is naturally gluten-free and nut-free.
While you are here, you will want to check out all my delicious gluten free cake recipes! I have some incredible cakes on the blog.
- Gluten Free Graham Crackers - I used Pamela's Honey Grahams, but any gluten free graham cracker works well in this recipe.
- Whipped Cream - I include my creamy homemade whipped cream recipe using heavy cream, but you can also use Cool Whip or TruWhip. I do not recommend using a spray can of whipped cream because it melts and doesn't hold its shape well.
- Fruit - Use any fresh berries or fruit you like.
- Chocolate - Optional if you would like a chocolate drizzle over the cake, as I did.
Tips For Sucess:
- Do not use spray can whipped cream because it melts easily, is too lightweight, and doesn't hold its shape well.
- I recommend only making 2-3 layers of this cake. If the cake warms to room temperature, it becomes more unstable if you stack it too high.
How To Make A Gluten Free Icebox Cake:
This creamy icebox fruit cake is a winner anytime! Are you ready to give it a try?
Step 1: Line a bread loaf tin with wax paper for best results. Let the paper overhang the sides so it will be easy to remove the cake from the pan. You can also make this in a square shape by using an 8x8 pan.
Step 2: Line the bottom of the pan with gluten free graham crackers.
Step 3: If you use my homemade whipped cream recipe below, whip it up now.
Step 4: Make it fancy using a large #9 or #10-star tip and a frosting bag. Put the whipped cream into the bag. If you are using Cool Whip or TruWhip, add those to the bag.
Step 5: Pipe the whipped cream onto the gluten free graham crackers. I made little peaks all over the crackers because they look pretty when you make the layers.
NOTE: If you do not have a frosting bag and tips, you can use a spoon to spread the whipped cream over the crackers.
Step 5: Cover the graham crackers, then add a layer of graham crackers on top.
Step 6: Repeat this 2-3 times; add fresh fruit to the top. Feel free to drizzle chocolate over the top.
They call this an icebox cake because it is made to soften and get ready in the refrigerator. The moisture from the whipped cream softens the gluten free graham crackers into an almost cake-like texture.
An icebox cake should be eaten the day after you make it so it has time to soften and the flavors blend together. I would say at least 2 hours.
You can freeze this cake by wrapping it in plastic wrap and then gently wrapping it in aluminum foil. Make sure the cake is chilled from the refrigerator before wrapping it up.
My favorite is Pamela's Gluten Free Honey Grams, but other brands also work well.
More Gluten Free No-Bake Recipes:
- Gluten Free, No-Bake Nutella Cheesecake
- No-Bake Chocolate Oat Cookies
- Delicious No-Bake Yogurt Tarts
Gluten Free Icebox Cake
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- 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 berries
- 2 ounces dark chocolate optional for the drizzle
- In a large bowl, add the heavy whipping cream and whip until it forms stiff peaks.
- Gently fold in the powdered sugar and vanilla.
- 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.
- In a wax paper lined 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.
- 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.
- Add the fresh berries.
- Optional: Melt your chocolate in a microwave safe bowl. I recommend doing this on 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.
- 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.
- Use any berries you like, or use a mix of berries like I did.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older June 2021 post with more details.
Simplifying the art of baking and cooking gluten-free recipes.