I made an Icebox cake. It happens to be vegan, gluten-free and dairy-free. My guests, who had none of those dietary restrictions, all loved it. It was easy to pull together and a cool, refreshing, no-bake dessert great for summer!
I don’t create dairy-free dessert recipes often. However, I find there are a lot of people in the gluten-free community who need them. For this reason, I was excited to partner with Go Dairy Free and So Delicious to create a cool and creamy treat as part of their #RaiseAPint recipe contest. From now through July 24th, 21 of us will create recipes using So Delicious Coconut Milk Frozen Desserts or Cashew Milk Frozen Desserts. Follow the hashtag #RaiseAPint on Twitter and Instagram and vote for your favorites!
I used Coco Whip as the substitute for whipped cream in this icebox cake. It was creamy and rich, just like traditional whipped cream, but it also had an incredible coconut flavor that complimented the cookies in the cake. I’m sure it would taste amazing in a more traditional icebox cake with graham crackers and fruit as well.
I used Enjoy Life double chocolate chip cookies and Kinnikinnick S’moreables in the cake. Neither of those brands are a part of this campaign but their cookies are staples in my home and I was thrilled to find out they were both dairy free, which helped make the creation of this recipe super-easy. I find both brands readily available at my local supermarket and also on Amazon Prime.
I hope you love the cake. Feel free to use all chocolate cookies or sub in different varieties. As long as the flavors compliment each other and are a match with the coconut, you can definitely get creative. As one of my favorite chefs in culinary school once said; “When it comes to recipes, you are only limited by your imagination”.
With that in mind, you can also join in the #RaiseAPint Event, which will run from July 11th to August 5th. During this time, So Delicious is asking you to take a moment to celebrate the moments that make the season truly amazing by raising a pint (of frozen dessert, that is) and they will award 20 entries with an ice cream party prize pack.
Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! Full Details Here: http://sodeliciousdairyfree.com/thrive/raise-a-pint/
- ⅓ cup fancy grade coconut flakes
- ½ cup semi-sweet chocolate chips (I used Enjoy Life since they are dairy-free)
- 2 tubs So Delicious Coco Whip (or Coco Whip Light), defrosted for at least four hours or overnight, if frozen
- 13 Kinnickinnick S'moreable graham crackers (or your favorite)
- 1 package (14) Enjoy Life Double Chocolate Crunchy Double Chocolate Chip Cookies
- Preheat oven to 350 degrees. Spread coconut flakes on a baking sheet and toast 2-3 minutes, tossing once, until golden brown at edges. Melt chocolate chips in a microwave-safe container at 30 second intervals until smooth. Set both aside to cool.
- Empty Coco Whip into a large bowl. Using a hand held mixer, beat on medium speed for about 1 minute until smooth and creamy. On a large plate, spread about 2 tablespoons of Coco Whip with a rubber spatula to create a thin layer (this is just a means for the cookies to stick on the plate so it should not be too thick). Lay 6 S'moreables on the plate to create your base icebox cake layer. Spread enough Coco Whip to cover the base in a layer about ⅓" thick. Lay 6 chocolate cookies on top. Repeat the layering process with 4 S'moreables, Coco Whip, 4 chocolate cookies, Coco Whip, 2½ S'moreables, Coco Whip and then 1 chocolate cookie on top.
- Place cake in the freezer for 15 minutes to firm it up. Cookies shouldn't easily move when touched. In the meantime, transfer the melted chocolate to a small piping bag or ziploc. Cut a hole in the bag and drizzle the chocolate on top of the icebox cake in a criss cross pattern. Sprinkle the toasted coconut flakes all over the cake and refrigerate at least 4 hours, up to two days before serving.