Craving a delicious dessert that’s both gluten-free and easy to make? Look no further! This Gluten-Free Icebox Cake is the ultimate summer treat. With layers of creamy whipped cream, fresh strawberries, and gluten-free graham crackers, this no-bake dessert is sure to be a hit at any gathering. Best of all, it's simple to prepare and requires no baking, making it perfect for hot summer days.
For more delightful gluten-free dessert ideas, check out my recipes for 3-Ingredient Creamy Pistachio Nice Cream and Easy Gluten-Free Crème Brûlée.
Key Ingredients
Creamy Layer
- Heavy Cream: The base of our whipped cream.
- Granulated Sugar: Adds sweetness to the cream.
- Almond Extract: For a subtle nutty flavor.
Strawberry Compote
- Fresh Strawberries: The star fruit of our compote.
- Arrowroot Powder: Thickens the compote.
- Water and Lemon Juice: Helps to create the perfect consistency and flavor.
- Granulated Sugar: Sweetens the strawberry mixture.
Base
- Gluten-Free Graham Crackers: We recommend the Partake brand for a delicious and gluten-free base.
Why You'll Love This Recipe
Easy to Make
This Gluten-Free Icebox Cake requires no baking, making it a hassle-free dessert. Simply layer the ingredients and let your freezer do the work!
Perfect for Summer
The cool, creamy texture of this dessert makes it ideal for hot summer days. Plus, it's a great way to showcase fresh strawberries.
Gluten-Free and Delicious
Whether you're gluten-free or not, this dessert is sure to impress. The combination of sweet strawberries, creamy whipped cream, and crunchy graham crackers is irresistible.
Step-by-Step Instructions
Whip the Cream
- Whip the heavy cream: In a large bowl, beat 2 cups of heavy cream with ¼ cup of granulated sugar and 1 teaspoon of almond extract until stiff peaks form. Set aside.
Make the Strawberry Compote
- Prepare the strawberries: In a saucepan, combine 1 pint of fresh strawberries with the arrowroot powder mixture (1 tablespoon arrowroot powder mixed with a bit of water), ¼ cup of water, 1 teaspoon of lemon juice, and ¼ cup of granulated sugar.
- Cook the compote: Simmer the mixture over medium heat until it thickens, about 5-7 minutes. Remove from heat and chill in the fridge until cold.
Assemble the Cake
- Line the pan: Line a loaf pan with parchment paper, leaving enough overhang to lift the cake out later.
- Layer the ingredients: Place a layer of gluten-free graham crackers on the bottom of the pan. Spread a layer of whipped cream over the crackers, followed by a layer of strawberry compote. Repeat the layers until you reach the top of the pan, finishing with a layer of whipped cream and strawberries.
- Freeze: Cover the pan with plastic wrap and freeze until solid, at least 4 hours or overnight.
Serve
- Slice and enjoy: Remove the cake from the freezer and let it sit at room temperature for 5-10 minutes before slicing. Lift the cake out of the pan using the parchment paper overhang, slice, and serve.
Additional Tips and Variations
- Add Protein: Boost the nutritional value by mixing in protein powder with the whipped cream. Get 15% off using this link.
- Mix and Match Fruits: Substitute strawberries with other seasonal fruits like blueberries, raspberries, or peaches for a different flavor profile.
FAQ
No, not all graham crackers are gluten-free. However, there are several gluten-free brands available, such as Partake and Kinnikinnick. If you can't find them, you can substitute with gluten-free sugar cookies or gluten-free chocolate cookies (Peel with Zeal, Eating Bird Food).
Gluten-Free Icebox Cake Recipe
Ingredients
- 2 cups heavy cream
- ¼ cup granulated sugar
- 1 teaspoon almond extract
- 1 pint fresh strawberries
- 1 tablespoon arrowroot powder mixed with a bit of water
- ¼ cup plain water
- 1 teaspoon lemon juice
- ¼ cup granulated sugar
- Gluten-free graham crackers
Instructions
- Whip the heavy cream with ¼ cup sugar and almond extract until stiff peaks form.
- In a saucepan, simmer strawberries with arrowroot powder mixture, ¼ cup water, lemon juice, and ¼ cup sugar until thickened. Chill in the fridge until cold.
- Line a loaf pan with parchment paper.
- Layer gluten-free graham crackers on the bottom.
- Add a layer of whipped cream, then a layer of strawberries.
- Repeat the layers until you reach the top.
- Top with more whipped cream and strawberries.
- Cover with plastic wrap and freeze until solid.
- Slice and enjoy!
