Dessertsbellyfull5.0
Chocolate Icebox Cake
This No-Bake Chocolate Icebox Cake recipe is the ultimate treat with mascarpone whipped cream and hazelnut-chocolate whipped cream, layered with crushed chocolate graham crackers!
👥 10 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pan
- bowl
- spatula
- knife
📝 Preparation Steps
1
Blend the graham crackers in a food processor until finely ground. Add in the melted butter and blend until well combined.
2
Press 1 cup of the crumbs into the bottom of an 8-inch springform pan (misted with nonstick cooking spray.) Set aside the remaining crumbs.
3
In a large bowl with an electric mixer, beat together 1 cup of the heavy cream, 3/4 cup mascarpone cheese, and the powdered sugar, until stiff peaks form, about ⏱️ 1-2 minutes.
4
In another large bowl with the electric mixer, beat remaining 3/4 cup heavy cream and mascarpone cheese with the Nutella, until stiff peaks form, about ⏱️ 1-2 minutes.
5
Spread half of the vanilla whipped cream mixture over the crushed graham crackers in the pan, then top with 1/2 cup more graham cracker crumbs.
6
Spread half of the Nutella whipped cream over the crushed graham crackers, then top with 1/2 cup more graham cracker crumbs.
7
Repeat layers, ending with the remaining graham cracker crumbs.
8
Cover the pan with plastic wrap and refrigerate for at least ⏱️ 6 hours, ideally overnight.
9
Uncover the cake and run a thin dull knife around the edge to loosen. Remove the springform ring; smooth the sides with an offset spatula if necessary.
10
Slice and enjoy!
Nutrition Facts
calories
509 kcal
fat Content
46 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
56 mg
protein Content
5 g
cholesterol Content
115 mg
carbohydrate Content
20 g
saturated Fat Content
31 g
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