Gluten Free Limoncello Icebox Cake Recipe

by Carol Kicinski on February 25, 2016

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If you love cake but don’t like to bake, can’t bake, or are intimated about baking gluten free, allow me to introduce you to your new best friend – the icebox cake.

The icebox cake is one of those iconic back-of-the-box recipes that took the country by storm. They were first introduced in the 1920s when refrigerators were called ice boxes because that’s exactly what they were – boxes with ice to keep food cold. This was before electricity was available in almost every house.

When the fifties rolled around, it seems that the American housewife was enamored with all sorts of baking shortcuts and the use of convenience foods, and the icebox cake blossomed.

And no wonder – the original icebox cake contained just three ingredients; heavy cream, sugar, and chocolate wafer cookies. The cream was whipped with some sugar, layered with the cookies and put in the refrigerator overnight – no oven required! The cream softens the cookies and the whole thing becomes a creamy, delectable delight.

This is my updated (and gluten free) version with a slight Italian twist. I whip the cream with some mascarpone cheese and limoncello, layer it with Kinnikinnick vanilla wafers, add a layer of (store bought) lemon curd, and simply smile when the people who eat it ooh and ahh over this fabulous creation.


Gluten Free Limoncello Icebox Cake Recipe


2 cups heavy cream
8 ounces mascarpone cheese
½ cup powdered sugar
¼ cup limoncello
1 teaspoon pure vanilla extract
2 (6.3-ounce) boxes Kinnikinnick Vanilla Wafers
1 (10-ounce) jar good-quality store-bought lemon curd


Put the cream, mascarpone cheese, powdered sugar, limoncello, and vanilla in a mixer fitted with a whisk attachment. Start the mixer on low, then increase the speed to high and whip until stiff peaks form.

Place a layer of vanilla wafers in the bottom of a 9-inch springform pan. Break some of the cookies if you have to, making sure most of the bottom is covered.

Spread 1/3 of the whipped cream mixture on top of the cookies and then top with another layer of cookies. Spread the lemon curd over the cookies. Top with 1/3 of the whipped cream mixture, another layer of cookies, and finish with the remaining whipped cream mixture.

Cover the top of the cake with plastic wrap and refrigerate overnight or up to 48 hours. (I think the cake is at its best at around the 24-hour mark.)

Run a sharp knife around the edge of the cake and release the side of the pan.


A gluten free recipe that serves 8 – 10 people.

Ready for dessert?

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Categories:    Dessert

{ 4 comments… read them below or add one }

Sally Jo February 25, 2016 at 5:34 pm

My mom was diagnosed with Gluten allergies, just been trying to find gluten free goodies for her to eat.


Carol Kicinski February 26, 2016 at 10:22 am

Well this is a good place to look Sally Jo!


Susan February 28, 2016 at 9:24 am

Is there a substitute for limoncello


Carol Kicinski March 25, 2016 at 10:57 am

Hi Susan,
You could either use lemonade or a couple table spoons of fresh lemon juice, but you might need to add just a touch more sugar, just taste and see. :) Enjoy!


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