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Gluten Free Icebox Cake

When I met Brandon for the first time, he was doing a favor for a teammate and had offered to drive me home for winter break. You could say I was intimidated by Brandon -- after all, he is 6'3'' and plays hockey and just looks intimidating. I figured if I brought snacks, he would have to at least tolerate my company on the drive home, right?

At this point I was a year in to being gluten free and I wanted to enjoy the snacks myself on the car ride, so I grabbed a bunch of my favorite gluten free goodies. Amongst my purchase was a bag of Tate's GF Chocolate Chip Cookies -- a true staple in the GF community.

About an hour into the drive, I whipped out the snacks and Brandon responded with "You're gluten free? No way! I'm gluten free too!" It definitely makes top 5 for most excited interactions I have had with him. We instantly bonded over being gluten free and now we are less than a month away from being married for a year!

Icebox cake is as simple as it gets when it comes to dessert and can really be made with any cookie of your choosing (i've heard Oreos are fantastic to use!) It requires no baking and no decorating talent because the springform pan takes care of it for you!


3-4 bags of Tate's GF Chocolate Chip Cookies

3 cups of Heavy Cream*

1/2 cup Powdered Sugar

1 tsp Vanilla

  1. Combine heavy cream, powdered sugar, and vanilla in a mixer and mix until stiff peaks form.

  2. Put a thin layer of cream at the bottom of a springform pan and place your first layer of cookies.

  3. Repeat the cookie and cream layering until finished.

  4. Top with crushed cookies and mini chocolate chips.

  5. Chill for at least 4 hours or overnight to allow cookies to soften and for the cake to set.

*If you want to make this dairy free, use a dairy free cool whip as a substitute!


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