Gluten-Free Limoncello Icebox Cake

Gluten Free Limoncello Icebox Cake Recipe

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 version of a Gluten Free Limoncello Icebox Cake Recipe. 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

5 from 1 vote
Gluten-Free Limoncello Icebox Cake
Gluten Free Limoncello Icebox Cake Recipe
Prep Time
20 mins
Refrigerate Time
1 d
 
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 391 kcal
Author: Carol Kicinski
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. Run a sharp knife around the edge of the cake and release the side of the pan.
Nutrition Facts
Gluten Free Limoncello Icebox Cake Recipe
Amount Per Serving
Calories 391 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 21g 105%
Cholesterol 109mg 36%
Sodium 39mg 2%
Potassium 44mg 1%
Total Carbohydrates 12g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 25.4%
Vitamin C 0.4%
Calcium 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cake Easy Gluten-Free Gluten-Free Recipes Icebox Cake Kinnikinnick No-Bake
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  1. Pingback: Gluten Free Limoncello Icebox Cake Recipe | Healthy Foods

  2. Sally Jo
    February 25, 2016

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

    1. Carol Kicinski
      February 26, 2016

      Well this is a good place to look Sally Jo!
      xo,
      Carol

  3. Susan
    February 28, 2016

    Is there a substitute for limoncello

    1. Carol Kicinski
      March 25, 2016

      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!
      xo,
      Carol

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