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!
Servings: 10
Ingredients
- 18 full sheets chocolate graham crackers (about 3 cups of crumbs)
- 1/2 cup unsalted butter , melted
- 1 3/4 cups cold heavy whipping cream , divided
- 1 1/2 cups mascarpone cheese , divided
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup Hazelnut-chocolate spread (such as Nutella)
Instructions
- Blend the graham crackers in a food processor until finely ground. Add in the melted butter and blend until well combined.
- 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.
- 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.
- 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.
- 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.
- Spread half of the Nutella whipped cream over the crushed graham crackers, then top with 1/2 cup more graham cracker crumbs.
- Repeat layers, ending with the remaining graham cracker crumbs.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
- 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.
- Slice and enjoy!
Nutrition
Calories: 509kcal | Carbohydrates: 20g | Protein: 5g | Fat: 46g | Saturated Fat: 31g | Cholesterol: 115mg | Sodium: 56mg | Potassium: 113mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1368IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg