I’ve had the idea for this Chocolate Hazelnut Icebox Cake for a while now, and because our kitchen is still in the process of being renovated (it’s almost done!!), this past weekend seemed like a good time to give it a go! No baking required and pretty simple to whip up. The hardest part is the waiting, as it usually is for most baked items and sweet treats!
This icebox cake features layers of chocolate wafer cookies (a classic for icebox cakes), chocolate hazelnut whipped cream, and chocolate hazelnut ganache. With more ganache, cookies, and toasted hazelnuts on top for good measure! I think something fruity, like raspberry or strawberry, would make a good addition to these layers too. Or maybe just served on top or the side.
I used this bread pan from King Arthur Baking Co, but any loaf pan or even square pan will do! As long as you can layer everything up and it can go in the freezer, you’re good.
I think it could be fun to switch up the nut butters/spreads here too. If you’re a peanut butter lover, you could do a peanut buter whipped cream and chocolate ganache combo. You could swap the chocolate hazelnut butter for almond butter or whatever’s your favorite. I haven’t tried it with anything other than Nutella, but it wouldn’t require too much extra effort if you’d like to play with the flavors and switch things up!
While summer is ending, I think a good icebox cake can be enjoyed year round! Nothing wrong with a no-bake and easy dessert in the colder months. Or maybe you’re just like me and really love Nutella. 😉 Having said that, it doesn’t get cooler here in the South until like October or November, so definitely still time to take advantage of warm-weather treats!
If you decide to make this Chocolate Hazelnut Icebox Cake, I’d love to know how it turns out! Happy (no) baking, friends!
More No-Bake Recipes:
Chocolate Hazelnut Icebox Cake
Chocolate Hazelnut Ganache
- 1 cup chocolate hazelnut spread
- ½ pint heavy cream
Chocolate Hazelnut Whipped Cream
- 3 cups heavy cream
- 1 tsp vanilla extract
- ½ cup powdered sugar
- ½ cup chocolate hazelnut spread
- 1 9-oz package chocolate wafer cookies
- Additional ganache
- Cookie crumbs
- Chopped toasted hazelnuts
To make the icebox cake:
- Line a 9”x5” loaf pan with plastic wrap. Set aside.
- To make the ganache: place chocolate hazelnut spread in a small/medium sized bowl. Heavy cream on medium until just lightly simmering and heated through. (Do not boil.) Pour cream over chocolate hazelnut spread and let sit for 3 to 5 minutes. Whisk until combined and smooth. Set aside to cool. (You can transfer ganache to the fridge to cool faster.)
- To make the whipped cream: In a large bowl or the bowl of a stand mixer, whip heavy cream, vanilla, and powdered sugar on medium speed with an electric mixer (fitted with the whisk attachment) until soft peaks form. Add chocolate hazelnut spread and mix until stiff peaks form.
- To make the icebox cake: Place a layer of chocolate wafer cookies in the bottom of the prepared pan. Top with about 1 cup of whipped cream and spread to cover. Drizzle a layer of ganache over the whipped cream. Repeat these layers until you’re out of ingredients or the pan is full. Reserve about 1 cup of the whipped cream to cover the outside of the cake once it’s frozen. Cover with plastic wrap and freeze for 6 hours or overnight.
- Let the icebox cake thaw for 5 to 10 minutes and remove from pan by lifting the plastic wrap. Or you can invert the pan onto a plate. Remove plastic wrap. Cover with remaining whipped cream and garnish with additional ganache, cookie crumbs, and toasted hazelnuts.
- Freeze until ready to serve. Let icebox cake thaw for about 15 minutes before serving. Store covered in the freezer.