This Chocolate Chip Cookie Ice Box Cake recipe is sponsored by Julia’s Table, but all thoughts, opinions, and the recipe are my own. Thank you for allowing me to work with brands I believe in to continue to bring you free recipes and content!
This Chocolate Chip Cookie Ice Box Cake is the perfect sweet treat. Made with delicious allergen-free chocolate chip cookies from Julia’s Table and a dairy free + paleo vanilla pudding, this dessert is so easy to whip together and is a real crowd pleaser.
Traditionally, Ice Box Cakes are made by making layers with cream and wafers and refrigerating them overnight. We followed that same concept, but used delicious nutrient-dense Paleo vanilla pudding instead of whipped cream. It has full fat coconut milk, egg yolks, and gelatin, and it’s sweetened only with maple syrup! If you’d like to make this Paleo vanilla pudding on its own, I would suggest taking the gelatin down to just 1 T. We needed the extra gelatin so the cake would firm up enough to make slices! In this recipe, it has more of a cheesecake consistency, which goes perfectly with these delicious Julia’s Table Chocolatey Chunk Cookies.
If you are not familiar with Julia’s Table, they are an allergen-free baking company based in Utah. Inspired by one of the founders’ mother who has celiac disease, their products were developed to taste delicious while excluding the top 8 allergens. They offer a variety of products that include breads, rolls, wraps, cookies and brownies.
If you’re close to me in Denver, you can find these delicious cookies and brownies at your local King Sooper’s! Find them in the baking department with the other pre-made cookies and brownies.
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- 2 boxes Julia’s Table Chocolatey Chunk cookies (12 cookies)
- 4 T unsalted ghee or refined coconut oil
- 4 cans full fat coconut milk
- 4 egg yolks
- 1/4 cup arrowroot flour/ starch
- 1/4 cup maple syrup
- 2 T gelatin
- pinch of salt
- 2 t vanilla
- Butter a 9″ springform pan using a dab of ghee or coconut oil and line the sides with parchment paper.
- In a food processor, pulse 1 box cookies (6 cookies) with 4 T ghee or coconut oil into a fine crumb.
- Press the cookie crumb along the bottom of the springform pan to form a crust. Place the pan in the refrigerator while you make the pudding.
- In a large saucepan on the stovetop, add 4 cans coconut milk, 4 eggs yolks, 1/4 c arrowroot, pinch of salt, and 1/4 c maple syrup.
- Bring to a boil and add 2 T gelatin, whisking frequently until fully combined. Simmer on low for 5 to 7 minutes, stirring occasionally until the pudding begins to thicken. Remove from heat and whisk in 2 t vanilla. Set the pudding aside to cool for 10 to 15 minutes.
- Once the pudding has cooled, pour 1/2 into the spring form pan right over the cookie crust.
- Crumble 3 cookies on top of the layer of pudding. Pour remaining pudding on top of the cookie crumbles and then crumble the remaining 3 cookies on the top.
- Place the pan in the refrigerator overnight.
- When ready to serve, remove the outer layer from the springform pan and peel off the layer of parchment paper. Slice and serve.
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