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5 from 4 votes

Lemon Icebox Cake

Prep time
20 mins
Cook time
0 mins
Total time
20 mins



  • two 5 oz bags of Cookie Chips GF lemon sugar cookies
  • 6 tbsp melted butter
  • 1 tbsp sugar
  • pinch of salt


  • one 14 oz can sweetened condensed milk
  • one 8 oz package softened cream cheese
  • zest from 1 lemon
  • ¼ cup fresh lemon juice
  • ½ cup heavy whipping cream & 1 tbsp sugar (or 1 cup Cool Whip)


  • whipped cream & sliced lemon for garnish


  1. Use a food processor to turn the cookies into crumbs, or crumble the cookies up using your hands with the bag closed.
  2. In a medium bowl, add the cookie crumbs, melted butter, 1 tbsp sugar, & salt.
  3. Press mixture into the bottom of a 9 inch pie plate, and up on the sides.
  4. Place pie pan in freezer until firm, for at least 15 minutes.
  5. In a separate bowl, combine the sweetened condensed milk, cream cheese, lemon zest, & lemon juice until smooth.
  6. Use an electric mixer to beat heavy whipping cream & sugar until stiff peaks form.
  7. Fold whipped cream into condensed milk mixture.
  8. Can add a cup of Cool Whip instead especially if you don't have an electric mixer.
  9. Pour filling into crust and smooth on top with a spatula.
  10. Refrigerate until firm, for at least 2 hours, or can do overnight which I did.
  11. Garnish with whipping cream and sliced lemon.
Gluten-free Lemon Icebox Pie topped with whipped cream
Making a gluten-free Gluten-free Lemon Icebox Pie
Gluten-free Lemon Icebox Pie with Cookie Chips
Gluten-free Lemon Icebox Pie
Dish Type:
Dessert, Cakes
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