Chocolate-Hazelnut Icebox Loaf with Graham Layers

Quick Recipe Version (TL;DR)

• Yield: 10 servings (1-inch slices from a 9×5-inch loaf)
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 25 minutes (includes chilling)

Quick Ingredients

• 2 cups (480 ml) cold heavy cream
• 1/3 cup (40 g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 1/4 cups (about 375 g) chocolate–hazelnut spread
• About 24 full graham cracker sheets (about 12 oz / 340 g)
• 3 tablespoons chopped toasted hazelnuts, for garnish
• 1 ounce dark chocolate, for shavings (optional)

Do This

• 1) Line a 9×5-inch loaf pan with parchment, leaving long overhangs.
• 2) Whip cream, sugar, vanilla, and salt to medium-stiff peaks (3–4 minutes total).
• 3) Gently warm chocolate–hazelnut spread until fluid (15–25 seconds in microwave); stir smooth.
• 4) Spread a thin layer of cream in pan; add graham crackers to cover.
• 5) Top with 1/3 cup cream; drizzle 1–2 tablespoons spread; marble lightly. Repeat layers 6–7 times, ending with cream.
• 6) Cover and chill 8 hours (37–40°F / 3–4°C), then freeze 20 minutes for sharp slices.
• 7) Unmold, garnish with hazelnuts and chocolate shavings, slice with a warm knife, and serve.

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Why You’ll Love This Recipe

• Zero-bake dessert that looks bakery-fancy but takes just minutes to assemble.
• Dreamy layers: crisp-to-tender graham crackers, pillowy vanilla cream, and glossy chocolate–hazelnut swirls.
• Make-ahead friendly—chills overnight and slices beautifully.
• Easy to customize with different cookies, flavors, or fruit.

Grocery List

• Produce: Fresh berries for serving (optional)
• Dairy: Heavy cream
• Pantry: Graham crackers, chocolate–hazelnut spread, confectioners’ sugar, pure vanilla extract, fine sea salt, dark chocolate bar (for shavings), hazelnuts (toasted), flaky sea salt (optional), instant espresso powder (optional)

Full Ingredients

Whipped Cream Base

• 2 cups (480 ml) heavy cream, very cold
• 1/3 cup (40 g) confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

Layers and Finishing

• About 24 full graham cracker sheets (about 12 oz / 340 g), broken as needed to fit
• 1 1/4 cups (about 375 g) chocolate–hazelnut spread
• 3 tablespoons chopped toasted hazelnuts, for garnish
• 1 ounce dark chocolate, shaved, for garnish (optional)
• Flaky sea salt, a pinch, for finishing (optional)

Optional Flavor Boost

• 1 teaspoon instant espresso powder (stir into the spread to deepen chocolate flavor)

Step-by-Step Instructions

Step 1: Line the pan

Line a 9×5-inch loaf pan with a single sheet of parchment paper, leaving at least 2 inches of overhang on the two long sides so you can lift out the loaf later. Lightly mist the pan with water or add a tiny dab of chocolate–hazelnut spread under the parchment to help it stick and stay flat.

Step 2: Whip the cream

In a large chilled bowl, combine the heavy cream, confectioners’ sugar, vanilla, and salt. Using a hand mixer or stand mixer with the whisk attachment, whip on medium speed for 1–2 minutes, then increase to medium-high and whip 1–2 minutes more until medium-stiff peaks form. The cream should hold swoopy peaks that stand up but the very tips gently curl. Do not overbeat.

Step 3: Warm the chocolate–hazelnut spread

Place the chocolate–hazelnut spread in a microwave-safe bowl and heat for 15–25 seconds until just fluid and glossy (or warm gently over a double boiler). If using, whisk in the instant espresso powder until dissolved. The spread should be pourable but not hot.

Step 4: Start the base layer

Spoon a very thin layer of whipped cream into the prepared pan and smooth it out—this anchors the first crackers. Arrange graham crackers in a snug, even layer, breaking pieces as needed to fully cover the bottom.

Step 5: Build the layers with swirls

Spread about 1/3 cup whipped cream over the crackers. Drizzle 1–2 tablespoons of the warmed chocolate–hazelnut spread over the cream in thin ribbons. Using a skewer, butter knife, or chopstick, gently marble the spread into the cream with a few figure-eight motions—do not overmix. Add another layer of graham crackers. Repeat the sequence—cream, drizzle, marble, crackers—until you have 6–7 total cracker layers, finishing with a smooth layer of cream on top. You should use all the crackers and most of the cream and spread.

Step 6: Chill until set

Cover the pan tightly with plastic wrap. Refrigerate at 37–40°F (3–4°C) for at least 8 hours, or up to 24 hours. This resting time lets the crackers soften into a cake-like texture. For ultra-clean slices, transfer the chilled loaf to the freezer for 20 minutes before unmolding.

Step 7: Unmold, garnish, and slice

Use the parchment overhang to lift the loaf onto a cutting board. Peel away the parchment. If desired, smooth the top with any remaining cream. Sprinkle with chopped toasted hazelnuts and shave dark chocolate over the surface; finish with a tiny pinch of flaky sea salt. Warm a sharp knife under hot water, wipe dry, and slice into 1-inch pieces, wiping the blade between cuts. Serve cold with fresh berries if you like.

Pro Tips

• Keep everything cold: a chilled bowl and cold cream whip faster and hold better.
• Go easy on the marbling: a few swirls create distinct ribbons; overmixing turns the layer uniformly brown.
• Press gently: after each cracker layer, lightly press to eliminate air pockets for tidy slices.
• Control sweetness: the recipe is balanced as written; for a less sweet loaf, reduce the confectioners’ sugar to 1/4 cup.
• Knife trick: warm, dry blade = bakery-clean slices every time.

Variations

• Mocha Lover’s Loaf: Stir 2 teaspoons espresso powder into the spread and add 1 tablespoon coffee liqueur to the cream before whipping.
• Berry Ripple: Add a few tablespoons of seedless raspberry jam ribbons along with the chocolate–hazelnut drizzle in alternating layers.
• Cookie Swap: Use chocolate wafer cookies, Biscoff/speculoos, or gluten-free grahams in place of classic graham crackers.

Storage & Make-Ahead

Refrigerate the assembled loaf, tightly covered, for up to 3 days. For longer storage, freeze the whole loaf (well wrapped) for up to 1 month; thaw overnight in the refrigerator before slicing. Individual slices freeze well too—wrap each slice and store in an airtight container for up to 1 month.

Nutrition (per serving)

Approximate per 1/10 loaf: 530 calories; 35 g fat; 46 g carbohydrates; 5 g protein; 2 g fiber; 29 g sugars; 160 mg sodium. Values will vary based on the brand of spread and crackers used.