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Nutella Icebox Cake Recipe

As most of you are aware from my Nutella Fruit & Pastry Cups dessert, I am so very ADDICTED to Nutella! We keep it on hand at all times, so when I came across this no-bake Nutella Icebox Cake recipe in the Food Network Magazine {great magazine, by the way!}, I ran out to the store to stock up on the remaining ingredients and whipped it up the next day. We ended up having a lot of company this week, which was perfect because I got to show off this dessert to my guests rather than eat it all myself lol. It got rave reviews from everyone that tried it!

Also, just a note to let you know that I doubled the recipe. I could barely spread the layers across the wafers with the amount made in the original recipe. They would have been very thin layers! I also used the Famous brand chocolate wafer cookies instead of chocolate grahams. SOOOOO good! My deviations are included in the recipe below.

Nutella Icebox Cake


  • 3 1/2 cups cold heavy cream
  • 3 cups mascarpone cheese
  • 2/3 cup confectioners' sugar
  • 2 teaspoon vanilla extract
  • 1 1/3 cup chocolate-hazelnut spread (such as Nutella)
  • 2 packages chocolate wafer cookies


  1. Beat 2 cups heavy cream, 1 1/2 cup mascarpone, the confectioners' sugar and vanilla in a bowl with a mixer on low speed until combined. Increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
  2. Combine the remaining 1 1/2 cup each heavy cream and mascarpone with the chocolate-hazelnut spread in a separate bowl. Beat with the mixer on low speed until combined, then increase the speed to medium and beat until stiff peaks form, 1 to 2 minutes.
  3. Line the bottom of a 10-inch springform pan with chocolate wafers in a single layer, breaking them into pieces to fit and fill any big gaps. Spread half of the vanilla whipped cream over the wafers, then top with another layer of wafers. Spread half of the chocolate-hazelnut whipped cream on top. Repeat with another layer of wafers, the remaining vanilla whipped cream, then more wafers and the remaining chocolate-hazelnut whipped cream. Cover the pan with plastic wrap and refrigerate at least 6 hours or overnight.
  4. Uncover the cake and run a thin knife around the edge to loosen. Remove the springform ring; smooth the sides of the cake using an offset spatula. Put the remaining wafers in a large resealable bag; crush into fine crumbs using the bottom of a skillet. Press the crumbs around the side of the cake.

Nutella Icebox Cake Recipe

Nutella Icebox Cake Recipe

Nutella Icebox Cake Recipe

Nutella Icebox Cake Recipe

Nutella Icebox Cake Recipe

Nutella Icebox Cake Recipe

nutella icebox cake – recipe at Food Network Magazine

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Your Thoughts?

  • gina

    This looks phenomenal!! Thank you so much, I have to make this someday soon!!!

    • Fab Fatale

      It was so good and pretty easy too! I hope you’ll give it a try and let me know what you think :)

  • Looks so delicious !


    • Fab Fatale

      thanks! it was really really good!

  • now THIS is my kind of cake.. definitely craving a slice right about now. so wicked and delicious. love it!

    • Fab Fatale

      my kind of cake too ;) wicked and delicious… SO true!

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  • Becky Tillman Petersen

    how long will this stay good? (til the cream disintegrates–but how long is this?)

    • Mauserati Meowzebub

      hi – are you worried about the cream melting with heat? The cookies absorb most of the liquid part of the cream, also marscapone and gianduja will stiffen the mixtures as well. It’ll be ok in the fridge.

      NOTE: icebox cakes are not supposed to have thick layers of cream, as pictured. The cream is supposed to be absorbed by the cookies, so that it ends up a very moist cake, not pudding with crumb layers.

      If it’s not refrigerated (like taking it to a potluck), I’d apply general food safety rules, as you would for any dairy food. You could also freeze it solid and let it thaw during transit. I’ve done this will many times with icebox cakes.

  • Kellie M

    OH EM GEE…I am freaking drooling.