Gluten Free Chocolate Chip Sunbutter Icebox Cake

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.

For more cookie creations, check out the Cookie & Candies section here, or check out my other icebox cakes here.

Want to win some delicious SunButter products? Enter their Giveaway here for your chance to win!

Gluten Free Chocolate Chip Sunbutter Icebox Cake Recipe

5 from 2 votes
Gluten Free Chocolate Chip Sunbutter Icebox Cake
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Gluten-Free Chocolate Chip SunButter Icebox Cake Recipe

Prep Time15 mins
Chill time8 hrs
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 541kcal
Author: Gluten Free & More


  • 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 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.


Nutrition Facts
Gluten-Free Chocolate Chip SunButter Icebox Cake Recipe
Amount Per Serving
Calories 541 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 19g95%
Cholesterol 85mg28%
Sodium 201mg8%
Potassium 142mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 21g23%
Protein 5g10%
Vitamin A 875IU18%
Vitamin C 0.7mg1%
Calcium 52mg5%
Iron 1.1mg6%
* 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 Gluten Free & More 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 Cookies Icebox Cake SunButter Whipped Cream
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