If you’re looking for a quick, crowd-pleasing dessert that requires almost no effort, this No-Bake Nutella Icebox Cake is the perfect recipe. Made with fluffy whipped cream, creamy hazelnut spread, crunchy digestive biscuits, and finished with chocolate syrup, it’s an irresistible dessert that’s ready for the refrigerator in just a few minutes.
No-Bake Nutella Icebox Cake with Biscuits
12
servings30
minutes0
minutes520
kcal30
minutesEasy no-bake Nutella icebox cake made with whipped cream, hazelnut spread, digestive biscuits, and chocolate syrup.
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Ingredients
1 liter 4 1/4 cup Non-diary Whipping Cream
300 g 10 1/2 oz Hazelnut Spread
2 2 Vanilla Capsules
200 g 3/4 cup Milk (for dipping the biscuits)
Chocolate Syrup (for garnish)
Recipe directions
- Prepare the Whipped Cream
- In a large bowl, whip the non-dairy whipping cream until stiff peaks form.
- Add the vanilla.
- Refrigerate the whipped cream for 10 minutes.
- Prepare the First Layer
- Briefly dip the digestive biscuits into cold milk.
- Arrange them in a 25 x 35 cm (10 x 14 inch) baking dish to form the base.
- Prepare the Hazelnut Cream
- Remove the whipped cream from the refrigerator.
- Divide it into two equal portions.
- Gradually beat the hazelnut spread into one portion using low speed.
- Finish folding gently with a spatula using circular motions.
- Spread the hazelnut cream evenly over the biscuit layer.
- Finish the Dessert
- Add another layer of milk-dipped digestive biscuits.
- Spread the remaining whipped cream evenly over the top.
- Decorate with chocolate syrup.
- Refrigerate until thoroughly chilled before serving.
Recipe video
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