If you’re not familiar with icebox cakes – let me enlighten you. Icebox cakes are a sort of faux-ice cream cake. They are an easy-to-make, no-bake dessert requiring minimal ingredients and little effort. Made famous by wafer and cookie companies, icebox cakes are like the lasagna of the dessert world, except they’re frozen (hence “icebox”), and instead of noodles and cheese, they have layers of whipped cream and wafers or cookies. They always turn out tasty and beautiful.
It should be no surprise that this girl loves icebox cakes, and this version might be my favourite. It’s creamy, crunchy, and chocolatey, with layers of Nutella without being too overwhelming. It is perfection.
Here is what you need to know about this chocolate chip cookie and Nutella icebox cake recipe:
- The recipe is versatile. The possibilities are endless, with three main components – whipped cream, cookies, and a sauce. In this recipe, I use Chips Ahoy! Cookies and Nutella.
You can substitute the Chips Ahoy! with Oreos, graham crackers, mint thins, chocolate wafers, or Nutter Butters. You can even choose to make your cookies. Go wild, friends.
For the sauce, try swapping Nutella with peanut butter, caramel sauce, melted chocolate or a fudge ripple, or butterscotch.
For a lighter or gluten-free version, swap in gluten-free cookies, graham crackers, fruit, or homemade jam. You can also reduce the sugar in the whipped cream.
- Before layering the cookies, I dip them in milk to help bind them together when they freeze. Use whatever kind of milk you have in the fridge (I used 2%).
- When you make your whipping cream, you want medium peaks. What are medium peaks? A slightly sturdy peak should form when you lift your beaters out of the bowl. The peaks will droop a bit but retain most of the shape. It shouldn’t be too soft or heavy. Still confused? Check out The Spruce Eats for an excellent visual. Don’t be afraid to stop the mixer and check the consistency as you go.
- To store your cake, cover it tightly in plastic wrap and put it back in the freezer until you are ready for another slice. It will last up to two months in the freezer, but I guarantee it will be gone before then.
I’m a big fan of easy, no-bake confections. For similar recipes, try my Chocolate & Oreo No-Churn Ice Cream Recipe.
Chocolate Chip Cookie Nutella Ice Box Cake
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 1/4 tsp kosher salt
- 1 pkg Chips Ahoy! cookies (13-oz bag)
- 1/2 cup milk
- 1 cup Nutella
- Line a 9-inch loaf pan with plastic wrap and set aside. Add the cream, powdered sugar, vanilla, and salt to a large mixing bowl. Using a hand mixer, beat the cream on medium-high speed until medium peaks form, around 3-4 minutes (you can also use a stand mixer).
- Working in layers, spoon one-third of the whipped cream into the bottom of the prepared loaf pan. Next, dip the cookies in milk one at a time and place them on top in an even layer. You want to break some cookies up to fill in and cover the whipped cream completely. Drizzle half a cup of Nutella (room temperature) over the cookies and spread them into an even layer. Repeat this process, finishing with a final layer of whipped cream. If any cookies are left, crumble them up and use them as a garnish on top.
- Cover the cake with more plastic wrap and place it in the freezer for at least three hours. When ready to serve, take the cake out of the freezer and invert it onto a cutting board or serving dish. You may need to let it thaw for a bit. Use a hot, sharp knife to slice and serve. Enjoy!