Gluten-Free Chocolate Chip SunButter Icebox Cake Recipe
Servings: 8 servings
Calories: 541kcal
Ingredients
- 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)
Instructions
- Beat 1½ 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
Calories: 541kcal | Carbohydrates: 43g | Protein: 5g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 201mg | Potassium: 142mg | Fiber: 1g | Sugar: 21g | Vitamin A: 875IU | Vitamin C: 0.7mg | Calcium: 52mg | Iron: 1.1mg