Here’s where you reap the rewards. You’ve baked and baked. You’ve rolled and cut-out the dough for those gluten-free Crunchy Chocolate Wafer Cookies, then gathered the scraps and rolled some more.
Oh, the humanity!
The weather is already getting steamy (don’t get me started – it’s nearly 100 degrees here in New York today, and here I had pledged to myself that I would try to be more zen-like about the heat of the summer). Is there no end to the sacrifices you have made in the good name of gluten-free dessert?
When we made soft & chewy chocolate wafer cookies for ice cream sandwiches, some of you wondered whether they were suitable for an icebox cake. Well, not really…
The way an icebox cake works is for the crispy chocolate wafer cookies to absorb some of the moisture from the whipped cream as it sits in the refrigerator overnight, making the cookies and the whipped cream at one with one another. If the cookies start out soft, the cake will simply fall apart.
Well, that just wouldn’t do. Cookies are important. The right cookies are important. I don’t like to mess around, you know?
You probably don’t need me to tell you how to make an icebox cake. But what if you were newly gluten-free and decided that you might like to make an icebox cake. You can’t buy those Nabisco chocolate wafer cookies. So what can you do? Can you even make a gluten-free icebox cake? So you hit google.
Maybe you’re new here, and a quick “Gluten-free Icebox Cake” search brought you here. Oh, how I hope. Gluten-free hope springs eternal! We’re all about the art of the possible around here.
Yes, we can! With no politics involved.
Oh, and make no mistake. We’re going to do plenty more with those crispy, crunchy chocolaty cookies this Summer. So crank up the a/c, and stock up, baby!
|Gluten-free Icebox Cake|
- 2 cups heavy whipping cream, chilled
- 2 tablespoons (14g) confectioners’ sugar
- 35 gluten-free Thin & Crispy Chocolate Wafer Cookies
- Bittersweet chocolate shavings, for sprinkling (optional)
- Dutch-process unsweetened cocoa powder, for sprinkling (optional)
- Place the bowl of your stand mixer (or a large metal bowl) in your freezer, along with the heavy whipping cream, in your freezer until very cold to the touch (about 5 minutes).
- Remove the bowl and cream from the freezer, and empty the cream into the bowl. Add the confectioners’ sugar, and whip the cream on medium-high speed until soft peaks form. If you mix on medium-high for a longer period of time, rather than on high speed for less time, the whipped cream will be more stable.
- Arrange 7 wafer cookies on a flat plate in a circular pattern, with one cookie in the center, making sure that the cookies are close enough that their sides touch. Place about 1/2 cup of the whipped cream on top of the first layer of cookies, and carefully smooth it out in a single, even layer with a slightly wet spatula. Top with another set of 7 cookies, staggering each cookie in the second layer so that it is positioned on top of half of each of two adjacent cookies in the layer below. Follow with another layer of 1/2 cup whipped cream, and another layer of 7 cookies, staggered back, like the bottom layer. Repeat with another 2 layers, ending with a layer of whipped cream.
- Place the cake in the refrigerator to sit overnight, or at least 8 hours.
- When ready to serve, remove the cake from the refrigerator and top with optional cocoa powder and/or chocolate shavings. Hulled and sliced strawberries are nice, too.
- Slice and serve chilled.
This cake can easily be made larger and/or taller, with up to 10 layers. Simply multiply the ingredient amounts accordingly.
P.S. If you’ve bought a copy of My Cookbook, I really & truly appreciate your support. I couldn’t do this without you. And I wouldn’t dare try, friend.