Boston Cream Icebox Cake on a white plate with a teal plate underneath

Gluten-Free Boston Cream Icebox Cake

What’s your favorite kind of donut? One of my faves is Boston Cream – but finding a gluten-free Boston Cream donut is like finding a needle in a haystack, so we must make our own. But who wants to bake a batch of donuts in the middle of summer? Or perhaps you’re not a very skilled baker and the thought of making donuts is intimidating. For both situations, this Gluten-Free Boston Cream Icebox Cake is a delicious alternative!

This no-bake cake is perfect for summer or any time of year when you want something indulgent, nostalgic, and simple, without having to turn on the oven. Some instant pudding mix, melted creamy chocolate, and Kinnikinnick’s gluten-free graham style crackers combine to create a fantastic dessert you’re sure to love!

Get more gluten-free no-bake dessert recipes.

Boston Cream Icebox Cake on top of a white and teal plate

5 from 1 vote
Boston Cream Icebox Cake on a white plate with a teal plate underneath
Print Recipe

Gluten-Free Boston Cream Icebox Cake

Prep Time20 mins
Chill time4 hrs
Total Time4 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 444kcal
Author: Carol Kicinski

Ingredients

  • 2 (3.4-ounce) boxes vanilla instant pudding
  • 3 cups milk
  • 2 cups heavy cream , divided
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup semisweet or bittersweet chocolate chips
  • 2 tablespoons unsalted butter
  • Gluten-free nonstick cooking spray
  • 1 (8-ounce) box Kinnikinnick S’moreables gluten-free graham style crackers

Instructions

  • Mix the pudding mix and milk together per the package directions.
  • Whip 1 cup heavy cream with the powdered sugar and vanilla until stiff peaks form but do not over whip. Fold the cream into the pudding after the pudding has set.
  • Pour the chocolate chips into a heat-safe bowl. Heat the remaining 1 cup of cream over medium heat until it just begins to come to a boil. Pour the heated cream over the chocolate chips and let stand for 5 minutes. Add the butter and stir until the butter has melted and the mixture is smooth and glossy.
  • Spray a 9x12-inch baking dish with cooking spray. Place a layer of graham style crackers in the bottom of the baking dish, breaking pieces if needed to fully cover. Top with half the pudding/cream mixture. Top with another layer of crackers then the rest of the pudding/cream mixture then another layer of crackers. Pour the chocolate mixture over the top and smooth into an even layer. Refrigerate for at least 4 hours, preferably overnight.

Nutrition

Nutrition Facts
Gluten-Free Boston Cream Icebox Cake
Amount Per Serving
Calories 444 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g85%
Trans Fat 1g
Cholesterol 77mg26%
Sodium 208mg9%
Potassium 200mg6%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 29g32%
Protein 4g8%
Vitamin A 748IU15%
Vitamin C 1mg1%
Calcium 116mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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Tags: Cake Chocolate Graham Crackers Icebox Cake Kinnikinnick No-Bake Pudding
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