This Chocolate Icebox Cake is cool, creamy and easy to make with layers of grain-free chocolate cookies, whipped coconut cream and chocolate peanut butter cups. It’s the perfect no bake summer dessert and is gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
Easy Chocolate Icebox Cake Recipe
Need a creamy and decadent no bake dessert for summer? This Chocolate Icebox Cake is easy to make with layers of grain-free chocolate cookies, creamy peanut butter and dairy-free chocolate chips.
Icebox cakes are one of the easiest desserts and always such a crowd-pleaser. They are perfect for spring or summer birthday parties, cook-outs, potlucks, picnics and family barbecues. The best part is you won’t even have to turn on your oven! The hardest part is waiting for everything to chill out in the fridge. The results are a creamy and decadent no bake dessert with hardly any effort!
Looking for more easy icebox cake recipes? We also love this Strawberry Icebox Cake, Berry Icebox Cake, S’mores Icebox cake and Cherry Icebox Cake!
What is an Icebox Cake
A traditional icebox cake is a no bake dessert made with chocolate wafers and whipped cream. You assemble them into layers resemble a cake. Then you store the cake either in the fridge or the freezer to set up.
After a few hours, you get a no bake cake that tastes sort of like a delicious ice cream cake.
Ingredients you need
Classic icebox cakes are made with graham crackers or wafers, heavy cream, cream cheese, sugar and sometimes pudding. For this healthy gluten-free and dairy-free icebox cake recipe, we’re going to use:
- Gluten-free chocolate cookies – we like Simple Mills Grain-Free Chocolate Brownie Sweet Thins, Simple Mills Double Chocolate Cookies or Less Evil Fudge Brownie Cookies to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use Catalina Crunch Keto Sandwich Cookies or my keto chocolate cookie recipe. You can also use regular Oreo cookies or Gluten Free Oreos if not paleo.
- Chilled Coconut cream – whipped until stiff peaks. Be sure to chill the can of coconut cream overnight before using. Works best with brands only containing coconut milk + water with no other fillers – etc. Trader Joe’s, Aroy-D, Savoy or Nature’s Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- Powdered maple sugar or powdered coconut sugar – helps to sweeten things up and stabilize the whipped cream. For a low carb / keto version, use powdered sweetener such as powdered Lakanto powdered monkfruit sweetener, erythritol or SWERVE. You can also use this powdered organic icing sugar or your favorite brand.
- Nut Butter Cups – we like the Almond Butter Cups or Peanut Butter Cups from Eating Evolved. For keto, you use their Chocolate Keto Cups or Lily’s Sweets Peanut Butter Cups.
Optional toppings:
- Chopped Nut butter cups
- Crushed grain-free cookies
- Coconut chips
- Sliced almonds
- Cashew Butter – or you can sub with almond butter or peanut butter if not paleo. Sunbutter works as well.
How to make Chocolate Icebox Cake
- Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
- Assemble the cake: Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom.Place a single layer of cookies across the center of the pan and then break up 1 or 2 more cookies as needed to fill in the gaps. Spread half of the cream mixture on top. Add half of the chopped nut butter cups. Top with another layer of cookies, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add remaining chopped nut butter cups. ADD the final layer of cookies. Spread reserved cream evenly on top.
- Decorate cake: Top with more crushed grain-free cookies, chopped nut butter cups, coconut chips and sliced almonds. Drizzle with cashew butter.
- Chill cake in fridge: Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
Tips for success
- Choose a good quality brand of coconut milk: We like the one from Trader Joe’s or Aroy-D. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip to keep things simple and omit the powdered sweetener.
- Chill the coconut cream: Be sure to chill the coconut cream overnight prior to whipping. Otherwise, the coconut cream won’t harden and will not whip up.
- Add reserved liquid from the can: If your whipped cream is too stiff or you see clumps, add some of the reserved liquid from the can to help it blend smoother.
- Keep chilled if making ahead: Be sure to store in the fridge if making ahead to firm up.
Storage and freezer instructions
How to store: This healthy chocolate cake is an easy make ahead dessert that you can store covered in the fridge overnight for up to 3 days.
For make ahead: Simply assemble in advance and store covered in the fridge overnight
How to freeze: The great thing about ice cakes is that they taste great slightly frozen so you can go ahead and store in the freezer for up to one week. I wouldn’t store it for longer than one month though as the cookies will soften too much and crumble.
How to serve this chocolate cake
After the cake is set, remove the pan from the fridge, slice into squares and serve immediately. Feel free to garnish and add more toppings such as chopped nuts, a drizzle of chocolate or whatever you have on hand!
No Bake Cake Variations
- For a low carb keto icebox cake: use High Key Snickerdoodles or my keto shortbread cookie recipe. Swap powdered sugar for powdered monk fruit sweetener
- For gluten-free ice box cake: use any gluten free graham crackers, cookies or my gluten free sugar cookie recipe or keto lemon cookie recipe
- For an old-fashioned icebox cake: You can use Vanilla Oreo cookies, chocolate or vanilla wafer cookies
- Make it lemon: Swap out the berries for a lemon custard for a Lemon Icebox Cake
- Add more toppings: Add in some chopped nuts, a drizzle of chocolate or whatever you have on hand!
More easy no bake cakes:
This Chocolate Icebox Cake is cool, creamy and easy to make with layers of grain-free chocolate cookies, whipped coconut cream, peanut butter and chocolate chips. It's the perfect no bake summer dessert and is gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
- 3 cups chilled coconut cream (two 13.5 oz cans) , be sure to chill the can of coconut cream overnight before using. Works best with brands only containing coconut milk + water with no other fillers - etc. Trader Joe's, Aroy-D, Savoy or Nature's Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- 1/3 cup powdered sweetener of choice We like powdered pure maple sugar or powdered coconut sugar. For a low carb / keto version, use powdered sweetener such as powdered Lakanto powdered monkfruit sweetener, erythritol or SWERVE. You can also use any powdered organic icing sugar of choice.
- 25-30 gluten-free / grain-free chocolate cookies , or more depending on the size of pan and brand of cookies you use. We like Simple Mills Grain-Free Chocolate Brownie Sweet Thins, Simple Mills Double Chocolate Cookies or Less Evil Fudge Brownie Cookies to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use Catalina Crunch Keto Sandwich Cookies or my keto chocolate cookie recipe. You can also use regular Oreo cookies or Gluten Free Oreos if not paleo.
- 8-10 cup nut butter cups , chopped. We like the Almond Butter Cups or Peanut Butter Cups from Eating Evolved. For keto, you use their Chocolate Keto Cups or Lily's Sweets Peanut Butter Cups.
- 5-6 gluten-free / grain-free chocolate cookies , chopped
- 3-4 nut butter cups , chopped
- sliced almonds
- coconut chips
- creamy cashew butter , for drizzling. Or sub any nut butter or seed butter,
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
Assemble the cake:
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom.Place a single layer of cookies across the center of the pan and then break up 1 or 2 more cookies as needed to fill in the gaps. Spread half of the cream mixture on top. Add half of the chopped nut butter cups. Top with another layer of cookies, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add remaining chopped nut butter cups. ADD the final layer of cookies. Spread reserved cream evenly on top.
Decorate cake: Top with more crushed grain-free cookies, chopped nut butter cups, coconut chips and sliced almonds. Drizzle with cashew butter.
Chill cake in fridge: Refrigerate for at least 4 hours or overnight until the cookies have softened completely.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
Eileen -
Yum, this was delicious! Thanks for the healthier subs! My family loved it!