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Gluten-Free Chocolate Chip Ice Box Cake
Gluten-Free Chocolate Chip Ice Box Cake
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Prep Time:
1 hour 10 minutes
Total Time:
13 hours 10 minutes
Indulge in a gluten-free icebox cake with Betty Crocker® cookies and creamy mascarpone-cocoa filling for a special family dessert.
Ingredients:
  • 1 box (19 oz) Betty Crocker™ Gluten Free Chocolate Chip Cookie Mix
  • 1/2 cup butter, softened
  • 2 teaspoons gluten-free vanilla
  • 1 egg
  • 2 cups whipping cream
  • 12 oz gluten-free mascarpone cheese
  • 1/2 cup sugar
  • 3 tablespoons unsweetened baking cocoa
  • Chocolate shavings or miniature chocolate chips
Instructions:
  • Preheat the oven to 350°F. Combine cookie mix, butter, 1 teaspoon of vanilla, and egg in a medium bowl until a soft dough forms.
  • Spoon rounded teaspoonfuls of dough onto parchment-lined baking sheets, keeping them 2 inches apart to yield 36 cookies.
  • Bake for 8 to 10 minutes until edges turn a light golden brown. Allow to cool for 2 minutes, then transfer from cookie sheet to a cooling rack. Let cool completely for about 30 minutes.
  • In a large bowl, use an electric mixer on low speed to blend whipping cream, mascarpone cheese, sugar, cocoa, and 1 teaspoon vanilla until smooth. Increase speed to high and beat until soft peaks form.
  • Create layers of deliciousness by placing 7 cookies in the bottom of an 8- or 9-inch springform pan. Gently break 1 cookie to fill in any gaps. Spread 1 cup of the whipped cream mixture evenly over the cookies. Add another layer of 7 cookies on top, followed by another cup of the whipped cream mixture. Repeat this process 3 more times with the remaining cookies and whipped cream mixture. Smooth out the top layer, cover with plastic wrap, and refrigerate for at least 12 hours. Enjoy the scrumptious results!
  • Release the cake from the pan by gently running a sharp knife along the edges. Transfer the cake to a serving plate and adorn with chocolate. Cut into wedges and store covered in the refrigerator.

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