This gluten-free plum icebox pie is a chilled and fruity dessert that’s perfect for summer. With a beautiful purple blackberry-plum swirl, a crunchy graham cracker crust, and airy and light bourbon whipped cream, you simply can’t go wrong with this crowd-pleasing dish on a warm night.
It’s hard to imagine a better way to celebrate stone fruit and berry season than with this layered frozen icebox pie. This no-bake dessert is perfect for sharing. Not only is it gluten-free, but it’s also nut-free and soy-free. This is a perfect treat to share with friends and family at your next cookout or summer dinner.
How to Make Gluten-Free Plum Icebox Pie
An icebox pie is an old-timey dessert that’s similar to an ice cream cake. Instead of ice cream, this one is made with homemade whipped cream for a super airy and light texture that really lets the fresh fruit shine.
To hold the pie together, a simple gluten-free graham cracker crust works as the perfect sweet and stable base. And swirled into every bite of cake is plenty of blackberry and plum compote, sweetened with coconut sugar.
I recommend starting with the compote, as it needs to cool fully before you can assemble your pie. Next, Blend up the graham cracker crust in a food processor. Finally, whip the chantilly cream and layer everything together.
Can I Skip the Bourbon?
Absolutely! If you prefer to omit the bourbon or whiskey from the whipped cream, you can do so with no other changes to the recipe. I like the adult flavor, but if you’re feeding little ones, they may prefer a booze-free ice box pie.
Blackberry and Plum Compote
- 2 cups blackberries
- 2 cups plums, cut into wedges
- ½ cup coconut sugar
- 2 tablespoons lemon juice
- ½ teaspoon salt
Gluten Free Graham Cracker Crust
- 2 ½ cups gluten-free graham crackers
- ¼ cup unsalted butter, melted
- 1 teaspoon salt
Bourbon Chantilly Cream
- 1 cup heavy cream
- ¼ cup bourbon or whiskey
- 2 tablespoons maple syrup
- 1 teaspoon salt
- In a small saucepan over medium-low heat combine the blackberries, plums, coconut sugar, lemon juice and salt. Cook on medium-low for 15 minutes or until jam-like in consistency. The compote should be relatively chunky. Be sure to stir often to avoid scorching. Once cooked, transfer to a bowl and chill completely.
- In a food processor combine the graham crackers, butter and salt. Pulse into a fine meal and transfer to a small bowl. Set side.
- To prepare the chantilly cream, combine all ingredients in a bowl and using a hand mixer whips to firm peaks. Set aside.
- In a 9-inch pan lined with parchment paper begin with a layer of the graham cracker crust, pressed lightly into the bottom of the pan, then a layer of the chantilly cream, and again with a layer of the blackberry plum compote. Repeat this process one more time ending with a layer of the chantilly cream.
- Place into the freezer for 6 hours or overnight. Serve immediately from the icebox.
A Summer Dinner Party Menu
Since this icebox pie is so perfect for summer entertaining, I thought I’d share my favorite dishes to serve it with. If you’re planning a dinner party or a party of one, try this menu:
If you love this summer fruit ice box pie, then be sure to follow along on Instagram, where I always share new delicious gluten-free recipes!