Let’s talk about the differences between how children and adults take baths. When I take baths there’s epsom salt. Lavender oil. Maybe a chilled glass of wine within arm’s reach. And by “I take baths” I mean, “that one time I sunk into a tub after tearing my body to shreds at Crossfit last year.” What can I say – I’m more of a shower girl, but it was lovely. The bath, not hobbling around for 11 days afterwards.
Lincoln and Cameron during Brother Baths though? Between trying to prevent Cameron from drowning by doing everything in his power to sit directly under the running faucet before the two of them splash water into each other’s faces for the next 20 minutes, well, I just don’t see the appeal. Literally. I have to keep the shower curtain closed so the entire bathroom isn’t soaked from floor to ceiling with bath water.
I guess the outcome of each sudsy scenario is the same – I come out craving a piece of chocolate cake. Mama worked HARD for it!
Oh yes, with Valentine’s Day just around the corner I’m sharing a gluten and dairy-free dessert recipe that’s for serious chocolate lovers only: Chocolate-Covered Strawberry Icebox Cake! Because what says ‘I love you’ more than a sweet and indulgent cake that requires no baking and tastes like chocolate-covered strawberries dipped in whipped cream? Maybe, “honey, I’ve got baths tonight!” HA!
This recipe is sponsored by my friends at Enjoy Life. If you’re a regular reader of IGE then you know how much we adore Enjoy Life products, which are free from gluten and 14 other allergens including wheat, peanuts, tree nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish, and crustaceans. Between Lincoln’s dairy allergy, and my Celiac Disease, we always have a few bags of Enjoy Life baking chocolates on hand for impromptu baking projects, soft baked cookies for when friends stop by, and plenty of Plentils for, well, shoveling into my face after the kids go to bed.
Today, we’re focusing on CHOCOLATE though. Specifically Enjoy Life’s Dark Chocolate Morsels, which I melt with coconut milk to create a creamy ganache layer within the icebox cake, and their Double Chocolate Crunchy Cookies, which provide structure to the cake. Plus more chocolate of course! Add in layers of sliced sweet strawberries, and plenty of whipped cream, and your chocolate-loving sweetie (and self!) will be in heaven when you whip out this dessert out on Valentine’s Day.
What I love the most about icebox cakes is how low-fuss they are. Layer whipped cream, cookies, sliced strawberries, and the melted chocolate/coconut milk mixture in a loaf pan then stick it in the fridge overnight. Pop it out when it’s time to eat then slice away. So easy! That said, I garnished my cake with a few chocolate-covered strawberries, which are super impressive yet take 5 minutes to make:
- Pour 1 cup Enjoy Life Dark Chocolate Morsels into a bowl then microwave in 30 second increments, stirring between increments, until smooth – about 1-1/2 minutes total. Dunk strawberries that have been washed and patted dry into the chocolate then place onto a parchment or wax paper lined baking sheet. Refrigerate until the chocolate has set. SIMPLE.
Last thing before we get to this yummy recipe – Enjoy Life is offering 15% off their baking chocolate and chocolate bars though February 14! Click here to shop then use code: CHOCOLOVE15 at checkout.
Now, who needs some cake?
Start by making the chocolate ganache layer. Reserve 2 Tablespoons chocolate morsels from the bag to sprinkle on top at the end then pour the rest into a medium-sized bowl. Microwave 3/4 cup coconut milk (from a can not a carton) in a measuring dish for 45 seconds, or until gently bubbling, then pour on top and let the morsels sit for 5 minutes before stirring until smooth. The result is a thick and creamy, almost chocolate pudding consistency. SO YUM!
Tip: If you have a coconut allergy or aversion, use heavy cream instead of coconut milk.
Next line a loaf pan with saran wrap, letting it hang generously over the sides, then spread 1 scant cup dairy-free whipped topping into the bottom (I like SoDelicious CocoWhip,) followed by a layer of Double Chocolate Crunchy Cookies, breaking them up as needed to form an even layer. Spread 1 cup whipped cream on top of the cookies.
Tip: If you have a coconut allergy or aversion, use ~4 cups homemade whipped cream instead.
Add a layer of sliced strawberries followed by 1/2 cup chocolate ganache, then repeat the layers two more times – cookies / whipped cream / strawberries / chocolate ganache. Place a piece of saran wrap on top then refrigerate overnight. When it’s time to serve, remove the saran wrap from the top then invert the loaf pan onto a cutting board and gently pull on the overhanging saran wrap to pop the cake out of the pan. Use a sharp, serrated knife to slice then serve immediately. I hope you LOVE this sweet and chocolaty dessert! Enjoy!
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Chocolate-Covered Strawberry Icebox Cake
Description
Chocolate-Covered Strawberry Icebox Cake is for serious chocolate lovers only! This gluten-free, dairy-free dessert recipe is decadent, sweet, and packed with chocolate.
Ingredients
- 9oz bag Enjoy Life Dark Chocolate Morsels, divided
- 3/4 cup lite coconut milk (from a can not a carton)
- 2, 9oz containers dairy-free whipped topping (I used SoDelicious CocoWhip)
- 2, 6oz packages Enjoy Life Double Chocolate Crunchy Cookies
- 1lb strawberries, trimmed and sliced
Directions
- Measure out 2 Tablespoons chocolate chips and reserve, then pour remaining chocolate chips into a medium-sized bowl. Pour coconut milk into a microwave-safe dish then heat for 45 seconds, or until gently simmering. Pour over chocolate chips in the bowl then let sit for 5 minutes before whisking until smooth.
- Line a 5x9” loaf pan with saran wrap, letting it generously hang over the edges, then scoop a scant cup whipped topping into the bottom and spread into an even layer. Add a layer of cookies, breaking cookies to fit into an even layer. Add 1 cup whipped topping then smooth into an even layer. Add a layer of strawberries to completely cover, then 1/2 cup of the chocolate/coconut mixture and spread into an even layer.
- Repeat layers - cookies, 1 cup whipped topping, strawberries, chocolate/coconut mixture - two more times. Cover the top with another sheet of saran wrap then refrigerate overnight. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to pop the cake out from the pan then sprinkle top with reserved chocolate chips. Slice with a sharp knife then serve immediately.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Christine 05.13.2022
Flavors were good but it was like melted ice cream. The whipped topping never set up in the fridge & I left it for a couple days (we had intentions of eating it the next day but things came up). Thank goodness I didn’t invert it onto a platter. I used GF graham crackers instead of cookies (what I had on hand). Could that have been the cause? I might have done better putting it in the freezer instead.
Kristin 05.23.2022
Hi Christine! The whipped topping needs to be completely stiff/setup before being added to the cake (I think I’m reading your comment right in that maybe it wasn’t stiff like whipped cream before you added it?) Lmk – happy to help problem solve with you! :)
Lauren Delpesce 02.07.2020
Y. U. M. ❤️❤️❤️
12 Terrific Chocolate Cakes and Cupcakes • The Heritage Cook ® 11.19.2018
[…] Chocolate-Covered Strawberry Icebox Cake from Kristin of Iowa Girl Eats […]
Maureen 09.19.2018
Going to make this for sure! Would it work in a springform pan?
Maureen 09.19.2018
Sounds amazing! Would it work in a springform pan?
Melissa 02.09.2018
So if I can’t refrigerate overnight, what’s the shortest time you think it would still come out great? 8 hours? Should I put it in the freezer for a little while? (I missed that part of the instructions and just made it for tonight!)
Kristin 03.08.2018
8 hours should be fine!
Helena 02.09.2018
Very good cake recipe. We need to cook.
chefkreso 02.07.2018
The cake looks incredible!! :D
Sabrina 02.04.2018
interesting, hadn’t heard of Enjoy life products before, wonderfully chocolately Valentines recipe, thank you!
Kristin 02.06.2018
We just love their products – I hope you’re able to give them a try sometime!
Jill 02.02.2018
Looks delicious. For those of us who are not GF or lactose, is there another type of cookie you would recommend to use in this recipe?
Kristin 02.06.2018
You could use any type of crispy chocolate cookie!
Celia (Chicago Jogger) 02.02.2018
YUM! I love Enjoy Life chips but haven’t tried the dark chocolate version yet.
Kristin 02.06.2018
Oh they’re soooo good and not too dark, either. The perfect balance of sweet and bitter.
Marianne 02.02.2018
As a momma who has gone dairy free for her dairy sensitive baby–woe is me–thank you, thank you, thank you for posting a recipe that I can make and my whole family can enjoy! Can’t wait to try it!!
Kristin 02.06.2018
Music to my ears – enjoy to your chocolate and dairy-loving heart’s content, Laura!!
Missy 02.02.2018
Oh My this is DANGEROUS! need to make ASAP. And I love Enjoy Life, I use them almost exclusively for my own recipes! For instance my Dark Chocolate and Gingersnap Tart is also Dairy and Gluten Free (Won a bake off on Rachael Ray) Check the recipe out here
Kristin 02.06.2018
YUM!! Great recipe, Missy! Congrats, too!
Melissa 02.02.2018
Yum! This sounds and looks great and I was shocked to see how easy it is to make!
Kristin 02.06.2018
Super easy! Icebox cakes are my Jam!