Grain Free Chocolate Wafer Cookies Icebox Cake

ByLindsey Gremont Hours
Comments 6 Comments
Chocolate wafer cookie icebox cake – Grain Free

Ah the ice box cake…made with those thin, processed Famous Chocolate wafer cookies and whipped cream…remember that from your childhood?  The icebox cake is basically a cake you build with cookies layered with whipped cream which sits in the refrigerator overnight – NO BAKE!  The cookies soak up the cream and when you slice the cake you get those beautiful black and white stripes.  I absolutely loved this cake growing up and would ask my mother for it often.

However, looking at the ingredients on the package of the processed wafer we used to use to make this cake makes me cringe! 

Store bought wafer Ingredients:
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Sugar, Vegetable Shortening (Partially Hydrogenated Soybean Oil and/or Cottonseed Oil), Cocoa (Processed With Alkali), High Fructose Corn Syrup, Coconut Preserved With Sulfur Dioxide, Chocolate, Whey, Baking Soda, Salt, Eggs, Soy Lecithin (Emulsifier), Dextrose, Artificial Flavor.

Talk about FAKE food!  I would never serve this to guests now much less my family.

So yes – because I am always up for a challenge -I have transformed this recipe into a real food treat.  This is a fully homemade, grain-free, refined sugar-free version of the chocolate wafer cookie icebox cake!  Layered with raw whipped cream!  Delicious!  See folks – it can be done!  Also–below the recipe I have included information on a new grain-free online course. If you have thought about going grain-free – this is an invaluable resource to get started and I highly recommend it – this is something I did not have when getting started and I sorely wish I did.

Ingredients for chocolate wafer cookies

makes 48 chocolate wafer cookies

Directions for chocolate wafer cookies

In a medium bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt.  Set aside. In the bowl from your stand mixer, combine coconut oil, coconut sugar, and the egg, and mix until combined. Reduce speed to low, and gradually add in the dry ingredients in three increments until all are incorporated.

Transfer dough to wax paper, and roll out into a long log –  1 1/2 – 2 inches diameter. Freeze for at least 3 hours.  Preheat oven to 375 degrees.  Remove dough from the freezer and slice thinly – about 1/8″ each, and lay out on a parchment lined cookie sheet.
Bake cookies for 12-16 minutes, rotating the cookie sheet 180 degrees half way through the baking time. The cookies should be firm, but still give just a little. If they aren’t firm cook for a few minutes more.  Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack. Cool completely.  Can be stored in the freezer.

Ingredients for whipped cream

Directions for whipped cream

Tip: I freeze my stand mixer bowl and beater for a few hours before making this recipe.  Beat all ingredients together on high in a stand mixer until stiff peaks form.

Directions for the icebox cake:

Now it is time for assembly!  You can either assemble this into the traditional ‘log’ or make something that looks more like a cake.  I am a fan of the latter.  You will need to spread a layer of whipped cream on the bottom of a round cake plate or serving dish.  Then cover with a layer of cookies. Key doing this until you have many layers of cookies and cream – make sure to reserve enough cream to frost the cake with.  Then frost the whole cake with the remaining whipped cream. At this point you will cover and place in the refrigerator for 12-24 hours.  You want the cookies to get soft and soak up all that yummy cream. Once the cake is ‘ready’ then you can add sliced strawberries or raspberries to the cake and serve.
See how pretty it looks when you slice it?

 

 

Interested in knowing more about how to Go Grain Free?
I went grain free a year ago and it has totally changed my life.  I feel so much better not eating grains and we have slowly been able to add back in some corn (organic and non-GMO) and rice.  When I started to try to bake grain-free, I really wish I had had some help – it would have saved me a lot of time.  Fortunately for you…An established authority in the world of Real Food blogs, Jill of RealFoodForager.com has created a comprehensive course for a grain free diet. Whether you are curious about a grain free diet, interested in starting SCD or GAPS, or a Paleo fan looking for new recipes, this course fits your needs.  When you register for the course, you will get lifetime access to:
  • 12 Weeks of Online Classes
  • Over 80 Video Tutorials
  • Over 150 Printable Recipes (that’s like three cookbooks worth of recipes!)
Jill is also offering a 100%  money back guarantee for the course! If you are not satisfied with the course, she will give you a full refund.

6 Comments

  1. This is the recipe I've been looking for! Frank and I LOVE chocolate rice flour cookies with our raw milk ice-cream, but I hadn't found a recipe for some good gluten free chocolate wafers to make my own yet! Are these nice and crumbly or can they be made to be that way? I love cookies that are really grainy and crumbly. 🙂

    1. They are crisp and crunchy! I need to get better at slicing them more thinly but they turn out great regardless.

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  3. How come the obvious trade-off, between having almond flour (fat) and coconut flour (saturated fat) instead of “grains” goes disregarded? This recipe has nothing but fat and sugar in it. But somehow it is better because it is “real”?

    1. I am not sure what you are trying to say. If you still believe saturated fat is bad for you then this probably isn’t the blog for you. 🙂

    2. sllindiana says:

      Yes!

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