Gluten-Free, Dairy-Free Icebox Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Jackie Ourman at