This is twist on an old, classic dessert that is perfect for summer weather because you don't have to bake it! With just a few simple ingredients, it's easy to whip up in a hurry but waiting for it to set up in the fridge might be the hardest part of this whole recipe!
A simple concoction of chocolate wafer cookies layered with chocolate hazelnut spread and sweetened whipped cream will have your family convinced that you spent hours preparing this dessert and have them coming back for more!
To make this icebox cake, you will need: I box of chocolate wafer cookies, Nutella (chocolate, hazelnut spread), heavy cream (35%), powdered sugar, vanilla extract (strawberries and chocolate shavings for decoration...optional).
In the bowl of a stand mixer and whip attachment (or a large bowl with hand held beaters), add in 1 carton (500 mls...about 2, 1/4 cups) of cold, heavy cream (35%)...
...and 1/3 cup, plus 2 tbsp.'s of powdered sugar,
...and 1 tsp. of vanilla extract.
Beat on medium/high speed until stiff peaks form...set aside.
Next, spread 1 tsp. of Nutella onto a chocolate wafer, then spread about 1 tsp. of whipped cream on top of the Nutella...
...top the first wafer with another chocolate biscuit and spread another tsp.of whipped cream on top of that...
...repeat steps, ending each stack with a plain chocolate wafer for the "lid" (there will be 8 wafers in each stack).
Each stack will have 8 chocolate wafers...Nutella and cream will in between every other layer and cream in between every layer...the 8th wafer will be the "lid". Return the leftover cream to the fridge until ready to use (you will use the rest of the cream to frost the top and sides of the "cake").
Lay each stack (there should be 5 stacks), on it's side and wrap with plastic wrap...work quickly as they will have a tendency to slide apart. Once the stacks are wrapped, place them in the fridge for about 1 hour...(if they are too difficult to work with, just leave stacks standing upright and place them in the fridge like that).
Remove from the fridge and carefully take off the plastic wrap. Place all 5 stacks on a serving tray horizontally, then frost the top and sides of "cake" with the leftover cream.
Next, put about 2 tbsp.'s of Nutella in a Ziploc bag and microwave on medium for about 5 seconds or until slightly softened...you don't want it too runny (you will be using this as a "piping bag" to decorate the top of the cake).
Snip the corner off of Ziploc bag and pipe the Nutella over top of cake in any design...
...and if desired, sprinkle chocolate shavings over top as well...return cake back to the fridge to set up for about 3-4 more hours.
When ready to serve, decorate with strawberries...
...and using a sharp knife, slice into pieces. Return leftover cake to the refrigerator.
...and there ya have it, an old fashioned favourite that pairs nicely with summer berries! This cake is quite rich, so a small piece (or two) should suffice...enjoy!
Nutella & Cream Icebox Cake
1 pkg. of chocolate wafer cookies
1 small jar of Nutella (you will use about half of the jar)
1 500ml. carton of cold, heavy cream (35%)... approx. 2-1/4 cups
1/3, plus 2 tbsp.'s of powdered sugar
1 tsp. of vanilla extract
chocolate shavings & strawberries for decoration (optional)
1. In a large bowl, combine the cold, heavy cream, powdered sugar and vanilla...beat until stiff peaks form...set aside.
2. Spread about 1 tsp. of Nutella on a wafer cookie, then spread 1 tsp. of cream on top of the Nutella layer.
3. Place another wafer cookie on top of that and just spread cream on this biscuit.
4. Repeat steps spreading Nutella on every other layer but cream will be spread between every layer using 8 wafers (the 8th cookie will be the "lid" for each stack)...you will end up with 5 stacks in total (you will have a couple cookies left over from the pkg).
5. Wrap these stacks in plastic wrap and place in the fridge for about an hour (work quickly as they have a tendency to slide everywhere. If they are too hard to work with, just leave the stacks standing vertically and place them in the fridge like that, until they are easier to work with).
6. Remove from the fridge and take off the plastic wrap...lay the stacks down on a serving tray and frost the tops and sides of cake with leftover cream.
7. Pipe slightly softened Nutella over top of cake (place about 2 tbsp.'s of Nutella into a Ziploc bag, microwave on medium for about 5 seconds, snip the corner off the bag and use this as a piping bag to decorate your cake).
8. Sprinkle chocolate shavings over top, if desired, and return cake back to the fridge for about 3-4 hours, or until wafers are soft enough to cut. Decorate with strawberries if desired and slice cake with a sharp knife to serve...enjoy!
* approximately 10 servings
* lasts about 2 days in the fridge