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+ servings
front view of the icebox cake

Gluten Free Icebox Cake

Sandi Gaertner
A delicious decadent no bake gluten free ice box cake. Top with your favorite berries and chocolate drizzle.
5 from 2 votes
Prep Time 15 mins
Cool Time 2 hrs
Total Time 2 hrs 15 mins
Course Gluten Free Cake Recipes
Cuisine American
Servings 8 people
Calories 375 kcal

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 berries
  • 2 ounces dark chocolate optional for the drizzle

Instructions
 

  • 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.

Notes

  1. 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.
  2. 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.
  3. Use any berries you like, or use a mix of berries like I did.

Nutrition

Serving: 1gCalories: 375kcalCarbohydrates: 52gProtein: 4gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 111mgSodium: 100mgPotassium: 160mgFiber: 5gSugar: 29gVitamin A: 932IUVitamin C: 3mgCalcium: 83mgIron: 2mg
Keyword gluten free icebox cake, gluten free icebox cake recipe
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