This classic ice box cake only needs 3 ingredients to make! It’s gluten-free, dairy-free, and the perfect no-bake recipe.

Have you ever had icebox cake?! It’s not really a cake, but more so a no-bake layered dessert made with thin, wafer cookies and whipped cream. Just layer, let it set in the fridge, and freeze.  It’s so easy and perfect for spring and summer when you want something easy and don’t want to have to heat up your kitchen.

This recipe is actually so simple to make gluten and dairy free, and I’ve included simple swaps to make it AIP!

Why you’ll love this Gluten Free Ice Box Cake

• It’s only three ingredients! Or two if you skip the optional topping. You can’t beat a simple, no bake delicious dessert!
• It’s the perfect cold, summer treat! This treat is best right out of the freezer as a cold, creamy treat!

The Ingredients for Gluten Free Ice Box Cake

• Gluten Free Thin Cookies. I like to use these Gluten-free thin cookies or for homemade sub these AIP Oreo cookies.
• Coconut Whipped Cream. I use this coconut whipped cream or sub this recipe for homemade.
• Unreal Almond Butter Cups. These are optional, but great as a topping on the cake!

How to make Gluten Free Ice Box Cake

• Step One. Line the bottom of a cake pan with cookies.

• Step Two. Spoon coconut whipped cream over the cookies. Repeat with two more layer of cookies and whipped cream, finishing with whipped cream on top.
• Step Three. Top the cake with a few crushed cookies, and chopped almond butter cups if desired. Transfer to the fridge for at least 4 hours.
• Step Four. Transfer to the freezer before serving. Remove from the freezer and enjoy while still cold!

Tips & Tricks

• Don’t forget to transfer it to the freezer before serving! This recipe is definitely best when super cold. Don’t rush it, and make sure it gets a chance to firm up in the freezer.
• Switch up the toppings and fillings. Icebox cake is super versatile. You can add sprinkles, sliced strawberries, or really whatever you’d like!

How to make AIP with homemade ingredients

You can easily make this recipe AIP! Here are my recommendations…

• Use these AIP Oreo cookies instead of the Simple Mills Cookies. Just skip the filling and use the cookies!
• Use homemade whipped coconut cream instead of Store bought.

You’ll also like…

• Cookie Ice Cream Sandwich
• No Bake Berry Vanilla Ice Cream Cake
• Lemon Sorbet Cups

Classic 3 Ingredient Ice Box Cake {Gluten & Dairy Free}

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• Author: Michelle
• Prep Time: 20
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: No Cook
• Cuisine: American
• Diet: Gluten Free

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Ingredients

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• 1 box gluten-free thin cookies (for homemade, sub these AIP Oreo cookies)
• 1 container coconut whipped cream (sub this recipe for homemade)
• Optional- unreal almond butter cups

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Instructions

1. Using a small cake pan (I used a 7″x5″ pan) or food container, line the bottom with cookies, fully covering the bottom of the pan.
2. Spoon 2-3 large spoonfuls of coconut whipped cream over the cookies, spreading evenly. Repeat with two more layer of cookies, and whipped cream, finishing with whipped cream on top.
3. Top the cake with a few crushed cookies, and chopped almond butter cups if desired. Cover the cake pan and transfer to the fridge for 4 hours, or overnight.
4. Transfer to the freezer for 30-45 minutes before serving. Remove from the freezer and serve while still cold!

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Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

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Nutrition

• Serving Size: 1 serving
• Calories: 223
• Fat: 9.8g
• Carbohydrates: 31.9g
• Fiber: .1g
• Protein: 2g