Gluten-Free Chocolate Chip SunButter Icebox Cake Recipe
This Gluten-Free Chocolate Chip SunButter Icebox Cake recipe is like a kid’s dream come true. It is essentially chocolate chip cookies stacked into a tower, held together by a whipped cream concoction. It’s fun. It’s delicious. It’s sweet. And despite how fancy it looks, it’s super simple.
Start by making the whipped cream mixture, which uses heavy cream, powdered sugar, vanilla, and SunButter – a nut-free sunflower seed spread. Make a layer of your favorite gluten-free chocolate chip cookies and slather it with the “glue” that will hold this marvelous cookie tower together, then repeat the layers.
Now, I couldn’t call this a cookie tower – it wouldn’t sound quite as sophisticated and fancy. This is an icebox cake. If you’ve never heard of such a thing, an icebox cake is a cake that consists of whipped cream and wafer cookies. You can also use other types of cookies, which is how I decided this chocolate chip cookie tower would instead be considered an icebox cake.
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- 2 cups heavy cream divided
- 1/3 cup powdered sugar
- 1/3 cup SunButter Creamy or No-Stir
- 1 tablespoon pure vanilla extract
- 2 (7-ounce) bags gluten-free chocolate chips cookies (I used Tate’s Bake Shop)
Beat 1½ cups cream and the powdered sugar together until stiff peaks form.
Beat the SunButter with the remaining ½ cup cream and the vanilla until smooth and very thick. Fold into the whipped cream.
Spread a little bit of the cream mixture on the bottom of cookie and place on a serving platter or cake stand. Repeat with cookies until you form a circle with 1 cookie in the middle. Spread on about 2/3 cup of the cream mixture, top with another round of cookies and repeat until you use up the cookies and the cream, saving one cookie to crumble over the top. Refrigerate for at least 8 hours.
To serve, slice with a serrated knife.
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