Gluten Free Limoncello Icebox Cake Recipe
Updated Jun 12, 2025, Published Feb 25, 2016
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Zesty and Refreshing: Gluten-Free Limoncello Icebox Cake Recipe
Ready for a cool, creamy treat that screams summer? The Gluten-Free Limoncello Icebox Cake recipe is your ticket to a no-bake dessert that’s bursting with bright lemony flavor. This easy, make-ahead cake layers gluten-free cookies with a luscious limoncello-infused cream, perfect for hot days or fancy gatherings. With just 20 minutes of prep, it’s a total breeze to whip up. Let’s dive into why you’ll adore this recipe, what you need to make it, some fun tips to jazz it up, and answers to common questions about creating this citrusy delight.
Table of Contents
Why You’ll Love This Recipe
Okay, let’s talk about why the Gluten-Free Limoncello Icebox Cake is such a hit. For starters, it’s like a burst of sunshine in every bite, thanks to the zesty limoncello and fresh lemon vibes. Plus, it’s gluten-free, so everyone can dig in without a worry. Since it’s a no-bake dessert, you won’t need to heat up your kitchen, making it perfect for summer parties or lazy weekends. That’s why this cake is awesome for everything from casual get-togethers to impressing your dinner guests.
Even better, this recipe is super simple and make-ahead friendly, so you can chill it overnight and have it ready to go. You can also tweak it to fit your style with different toppings or flavors. In short, this dessert is all about big lemony flavor, easy prep, and happy eaters, making it a go-to for anyone craving a refreshing treat.
What You Will Need
To whip up this scrumptious Gluten-Free Limoncello Icebox Cake, grab these ingredients:
- Gluten-free vanilla wafer cookies (9 ounces): Forms the crunchy, layered base.
- Heavy cream (2 cups, cold): Creates a rich, whipped cream filling.
- Mascarpone cheese (8 ounces, softened): Adds creamy, tangy depth.
- Powdered sugar (¾ cup): Sweetens the filling just right.
- Limoncello liqueur (½ cup): Infuses bright, lemony flavor.
- Lemon zest (from 2 lemons): Brings fresh, citrusy zing.
- Lemon juice (¼ cup, freshly squeezed): Enhances the tart lemon taste.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic note.
You’ll also need a 9×9-inch baking dish, a mixing bowl, and a whisk or electric mixer for whipping the cream. A zester or grater is handy for the lemon zest, and plastic wrap keeps the cake fresh while chilling. With these basics, you’re all set to create a dessert that’s pure summer magic.
Tips and Variations
To make your Gluten-Free Limoncello Icebox Cake totally shine, try these easy tips. First off, chill your mixing bowl and whisk in the fridge for 10 minutes before whipping the cream—it’ll whip up faster and fluffier. Also, spread the cream mixture evenly over the cookies to ensure every layer is perfectly balanced. When assembling, press the cookies gently into the cream to help them soften as they chill. And don’t rush the chilling—let it sit in the fridge for at least 4 hours, or overnight, for the best texture.
Want to mix things up? Try some fun variations. For example, swap vanilla wafers for gluten-free shortbread cookies for a buttery twist. If you’re avoiding alcohol, use a non-alcoholic lemon syrup or extra lemon juice instead of limoncello. Alternatively, top the cake with fresh berries like raspberries or blueberries for a pop of color and flavor. To make it dairy-free, try coconut cream and a dairy-free cream cheese substitute. With these tweaks, you can customize this cake for any crowd or craving.
Frequently Asked Questions
What makes this Gluten-Free Limoncello Icebox Cake recipe gluten-free?
It uses gluten-free vanilla wafer cookies and naturally gluten-free ingredients like cream and mascarpone. Always check labels to ensure your cookies and other ingredients are certified gluten-free.
Can I make this cake ahead of time?
You bet! Assemble the cake up to 24 hours in advance and store it covered in the fridge. It’ll be perfectly chilled and ready to serve when you need it.
How do I store leftovers?
Keep leftover cake covered in the fridge for up to 3 days. For longer storage, freeze individual slices wrapped tightly for up to a month, then thaw in the fridge before serving.
Can I make this recipe without limoncello?
Totally! Swap limoncello for extra lemon juice or a non-alcoholic lemon syrup to keep the citrusy flavor without the alcohol.
What can I serve with this cake?
Pair it with a glass of iced tea, coffee, or even a splash of limoncello for a fun dessert. Fresh berries or a dollop of whipped cream make great toppings, too.
Gluten-Free Limoncello Icebox Cake recipe is a zesty, no-bake treat that’s perfect for any occasion. Its gluten-free ingredients, bright lemon flavor, and easy prep make it a hit for summer parties or cozy nights in. So, grab your mixing bowl, zest those lemons, and whip up a dessert that’s as refreshing as it is delicious!
Gluten Free Limoncello Icebox Cake Recipe
Ingredients
- 2 cups heavy cream
- 8 ounces mascarpone cheese
- ½ cup powdered sugar
- ¼ cup limoncello
- 1 teaspoon pure vanilla extract
- 2 6.3-ounce boxes Gluten Free Vanilla Wafers
- 1 10-ounce jar good-quality store-bought lemon curd
Instructions
- Put the cream, mascarpone cheese, powdered sugar, limoncello, and vanilla in a mixer fitted with a whisk attachment. Start the mixer on low, then increase the speed to high and whip until stiff peaks form.
- Place a layer of vanilla wafers in the bottom of a 9-inch springform pan. Break some of the cookies if you have to, making sure most of the bottom is covered.
- Spread 1/3 of the whipped cream mixture on top of the cookies and then top with another layer of cookies. Spread the lemon curd over the cookies. Top with 1/3 of the whipped cream mixture, another layer of cookies, and finish with the remaining whipped cream mixture.
- Cover the top of the cake with plastic wrap and refrigerate overnight or up to 48 hours. (I think the cake is at its best at around the 24-hour mark.)
- Run a sharp knife around the edge of the cake and release the side of the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My mom was diagnosed with Gluten allergies, just been trying to find gluten free goodies for her to eat.
Well this is a good place to look Sally Jo!
xo,
Carol
Is there a substitute for limoncello
Hi Susan,
You could either use lemonade or a couple table spoons of fresh lemon juice, but you might need to add just a touch more sugar, just taste and see. :) Enjoy!
xo,
Carol
Great hit with all of the family, not just those having gluten allergies!! Very creamy and rich. Yum!