Dairy-Free Blackberry Ice Cream Icebox Cake
Published May 19, 2025
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Table of Contents
Why You’ll Love This Recipe
I don’t know about you, but warmer weather seems to bring with it more entertaining. I’m not complaining. I like summer. Correction, I love summer! And I love entertaining. What I do not love is heating up my kitchen. If you’re looking for a refreshing, gluten-free, dairy-free, no-bake dessert that looks impressive and tastes even better, this Dairy-Free Blackberry Ice Cream Icebox Cake is a perfect pick. With bold berry flavor, creamy layers, and a chocolatey cookie crunch, it hits all the sweet spots without requiring an oven.
Not only is it gluten-free, dairy-free, soy-free, and nut-free, but it can also be made vegan with the right ice cream and whipped topping. However, if you’re not avoiding dairy, this recipe is just as delicious made with traditional vanilla ice cream and regular whipped topping. Either way, it’s a make-ahead treat ideal for summer parties, holidays, or anytime you want something cool and crave-worthy.
What You Will Need
This dessert is made from a handful of simple, yet flavorful ingredients:
- Dairy-free vanilla ice cream (or regular vanilla ice cream, if preferred)
- Blackberry preserves for a jammy, fruit-forward flavor
- Vanilla bean paste for an elevated vanilla note
- Homefree Double Chocolate Mini Cookies, crushed, for the layered base and topping
- Fresh blackberries, halved for texture and garnish
- Dairy-free whipped topping (or standard whipped cream)
- Mint sprigs for a fresh, decorative touch
It’s layered in a loaf pan and frozen until set—no baking, no fuss.
Tips and Variations
- Not dairy-free? Swap in your favorite vanilla ice cream and whipped cream—this dessert adapts beautifully either way.
- Use other berries: Raspberries, blueberries, or even strawberries can be swapped in or added for variety.
- Change up the flavor of the cookies: Any flavor of Homefree cookies will work, especially if you use a different fruit or jam. Use what flavor combo you like best.
- Make it ahead: This dessert can be made up to a week in advance and kept tightly wrapped in the freezer. Just wait to top with whipped cream and garnishes until serving.
Frequently Asked Questions
Can I make this vegan?
Yes! Just make sure your ice cream and whipped topping are both labeled vegan.
How long does it need to freeze?
At least 6 hours, but overnight is even better for clean slices.
Can I use a different flavor of cookie?
Absolutely. Any Homefree flavor cookie will work, but chocolate or vanilla pairs best with the berry and cream flavors.
How should I store leftovers?
Wrap well in plastic wrap and store in the freezer for up to one week.
This ice cream cake is as fun to eat as it is beautiful to serve. Whether you keep it dairy-free or not, it’s sure to be a show-stopping summer favorite!
Dairy-Free Blackberry Ice Cream Icebox Cake
Ingredients
- 3 pints dairy-free vanilla ice cream, softened
- ¾ cup blackberry preserves
- 1 tablespoon vanilla bean paste
- 2 boxes Homefree Double Chocolate Mini Cookies, crushed
- 1 cup fresh blackberries, halved (plus extra for garnish)
- 2 cups dairy-free whipped topping
- Mint sprigs, for garnish
Instructions
- Line a 9×5-inch loaf pan with plastic wrap, leaving overhang for easy removal later.
- Fold blackberry preserves into 2 pints of vanilla ice cream until well combined.
- Fold 1 teaspoon of vanilla bean paste into the other pint of ice cream.
- Spread a quarter of the crushed Homefree Mini Cookies in the bottom of the lined pan and press down.
- Spread one-third of the blackberry ice cream over the cookies.
- Add half of the vanilla bean layer and gently swirl.
- Press in the halved blackberries.
- Repeat the cookie and ice cream layers, finishing with a final layer of crushed cookies on top.
- Wrap tightly and freeze for at least 6 hours (or up to 1 week).
- Chill until ready to serve.
- Unmold the cake upside down onto a platter, top with the whipped topping, and garnish with fresh blackberries, a sprinkle of cookie crumbs, and a mint sprig if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
