Icebox Cake recipes date back to the 1920’s. Nabisco began making Famous Chocolate Wafers around 1924
and started advertising the dessert recipe a few years later. In 1930 it started appearing on the tins the wafers were packaged growing the popularity of the recipe. To make this classic dessert recipe gluten free I still use a store-bought product that is just as good as those famous wafers.
How to Make the Icebox Cake Gluten Free
When making the icebox cake gluten free I wanted something that was not only similar to the flavor of the Nabisco wafers but also about the same thickness. You want the cookies to absorb the moisture from the other ingredients so they need to be thin. To do that, I’m using a bag of Sheila G’s Gluten Free Brownie Brittle. They’re sold in the stores where I live, but if you can’t find them at the store they are available at Amazon.
Tips When Making the Icebox Cake
- This recipe is great for those who think they don’t like gluten free. I wouldn’t have known it was gluten free if I hadn’t made it.
- It has 4 Ingredients.
- I use the extra whipped cream I have after making the cake in my coffee.
- Shelia G’s Gluten Free Brownie Brittle comes in chocolate chip and dark chocolate sea salt. Try it with either.
- This dessert is perfect for people who don’t like to measure! Adjust sugar and vanilla to taste.
- Icebox cake is perfect if you don’t bake or want to turn the oven on.
- I used Vanilla Bean Paste. This brand is certified gluten free and available online.
Should I say more about his cake? No, you don’t need to read anymore because you want to get your ingredients together and make it.
Gluten Free Icebox Cake
for keeping the house cool on summer days. Gluten Free Brownie Brittle is a
great substitute for traditional chocolate wafers!
Ingredients
- 3 cups heavy whipping cream
- ¼ Cup Powdered Sugar
- 1 tsp Vanilla, I used Vanilla Bean Paste
- 1 5 oz. Bag of Shelia G’s Gluten Free Brownie Brittle, I used the Chocolate Chip
Instructions
- Line a bread pan lengthwise and crosswise with plastic wrap leaving enough overhang to be used as a cover for the dessert as it sits in the fridge.
- Using the whisk attachment, pour 3 cups of heavy cream into the bowl of your stand mixer or large bowl of choice if using a hand mixer.
- Next, add Powdered Sugar and Vanilla to the Heavy Cream.
- Whip until stiff peaks form.
- Spread some of the whip cream along the sides and bottom of the prepared pan.
- Spread some of the whipped cream onto each piece of Brownie Brittle and layer into the pan. You should get 4-5 rows of Brownie Brittle.
- Once you’ve filled the pan, put a layer of whip cream over the top.
- Layer the remaining Brownie Brittle pieces over the top and cover with more whip cream.
- Cover the whipped cream with the excess plastic wrap lining the pan.
- Refrigerate for 6-8 hours.
- Next, unmold from the pan and invert onto a plate or stand.
- Slice and serve using the smallest crumbs from Brownie Brittle as topping.
