No-Bake Chocolate Hazelnut Icebox Cake

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luscious no-bake dessert layering chocolate-hazelnut cream and crisp wafer cookies, chilled to perfection for a smooth, melt-in-your-mouth finish. This recipe, ready in about 20 minutes, layers hazelnuts, dark chocolate chips, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 Desserts cuisine 320 cal/serving

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Ingredients

1/2 cup, toasted and chopped hazelnuts
6 oz dark chocolate chips
2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
30 pieces wafer cookies

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Instructions

Step 1: Roughly chop 1/2 cup toasted hazelnuts and set aside for garnish.
Step 2: Melt 6 oz dark chocolate chips in a heatproof bowl over simmering water, stirring until smooth; remove from heat and cool slightly.
Step 3: In a large chilled bowl, whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form.
Step 4: Fold the melted chocolate gently into the whipped cream until fully combined, creating a smooth chocolate-hazelnut cream.
Step 5: Spread a thin layer of the chocolate cream on the bottom of an 8x8-inch dish, then layer 10 wafer cookies evenly on top.
Step 6: Repeat layering with the remaining chocolate cream and wafers, finishing with a layer of cream.
Step 7: Sprinkle the chopped hazelnuts over the top layer and refrigerate the cake for at least 6 hours, or overnight, to allow the wafers to soften and flavors to meld.