Sunday, July 6, 2014

Easy No Bake Nutella Icebox Cake Recipe - Lyndsay the Kitchen Witch - How to Make Icebox Cake

When I was putting together the menu for last week's featured meal: Old fashioned Salmon Pasta Salad and Impossibly Easy Summer Pie, I knew I wanted a show stopper, old fashioned, no bake dessert to round out the week - and what  better for that than Icebox Cake?

An Old Time Summer Meal

That said, I also had a jar of Nutella kicking around so I commenced to googling to see if any bakers out there had come up with something Iceboxy that featured Nutella  - sure enough, Donna and Ann at the Apron Strings blog had come up with something great!

Using their recipe as my starting point, I tweaked it a little to reflect my personal tastes and - Oh Mama! - this one is a Winner!!

Layers of creamy Nutella goodness sit between Nutella covered Graham Wafer cookies to create a cloud of chocolately unctuousness in every bite! Best of all, this cake has the look and taste of something that came out of a fancy bakery - and no one will ever have to know how easy it is to bake (unless you tell them!).

Visit the printable recipe here: Easy No Bake Nutella Icebox Cake

Or join me in the Kitchen Witch cottage and I'll show you just how easy this one is to put together!

Adapted from the original recipe at: Apron Strings

Serves 4 to 6
Prep Time 20 minutes
Chill Time 4 hours

  • 2 cups whipping cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 4 ounces cream cheese, at room temperature
  • 1 box (14 ounces) graham crackers 
  • 1 small jar (14 ounces) Nutella
  1. Whip cream, vanilla, salt and sugar until soft peaks. Slowly add in 1/2 cup of the Nutella and the cream cheese until well blended.
  2. Line a loaf pan with plastic wrap.
  3. Spread Nutella on graham crackers in a thin layer and lay them face down in the pan, cutting the crackers so they make a single layer. 
  4. Once the bottom is covered, spoon 2/3 of a cup of the whipped cream mixture onto the crackers, spread, and repeat the process until you've used up all the nutella whipped cream. 
  5. Place plastic wrap on top and then place in freezer for 2 hours. Remove and place in refrigerator for an additional 2 hours (or overnight - the cake is that much better if it has a chance to rest in the fridge 12-24 hours)
  6. Remove wrap, invert onto serving plate and slice as you would a cake.

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish. 

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