Icebox Cake

gluten free icebox cake recipe

Did you guys know about icebox cakes? According to Wikipedia, they were first introduced to Americans during World War I, and you can still find the recipe on the side of the Nabisco chocolate wafer box.

“The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side.”


I found out about it through Smitten Kitchen (of course) and just had to make one for Easter. I, of course, wanted to make it a little healthier, but I promise you can’t tell, and it’s still plenty unhealthy. I used Deb’s chocolate wafer recipe, which is a) amazing and b) on deck for some homemade Thin Mints, OMG. Instead of sugar, I used coconut sugar, and I used gluten free flour.

Then, since I’m not so into following specific directions when it comes to cooking, I just kind of winged it, and layered the cookies with whipped cream, let it sit overnight, and covered the whole thing in cocoa powder. I’ll be honest, it’s not the most beautiful cake out there, but it tasted soooo good. Kind of like an Oreo. The best part was that it was super simple.

So now I’m wondering if there are other easy, junky recipes that I can class up a little and use as a legitimate dessert. Does anyone have an ideas?

  • Jessica

    This recipe is a “family secret” that my roommate in college dubbed “Cherry Crack”. It’s NOT healthy but it’s really easy and quick and pretty amazing.

    Buy 1 box of white cake mix and one can of cherry pie filling. Preheat your oven to 350. In an aluminum pie tin, pour the pie filling, making sure to scrape the inside of the can to get every last bit. Then cover the top of the “pie” with a layer of cake mix – not too thick but not too then. Put small pieces of butter on the top – enough so that when the butter melts and you won’t have any uncovered spaces on the pie. Put in the oven and bake until it’s golden-ish and bubbling – probably 12 minutes?