Creamy No-Bake Chocolate Eclair Icebox Cake
A quick and easy no-bake dessert featuring layers of silky chocolate, fluffy vanilla cream, and soft yet slightly crisp cookies, perfect for last-minute gatherings or indulgent treats.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- About 30 chocolate eclair cookies (Little Debbie preferred, or substitute with graham crackers)
- 2 cups whole milk (480 ml)
- ½ cup granulated sugar (100 g)
- 4 large egg yolks, room temperature
- 3 tablespoons cornstarch (24 g)
- 2 tablespoons unsalted butter (28 g), softened
- 2 teaspoons vanilla extract
- 1 ½ cups heavy cream (360 ml), cold
- ½ cup semisweet chocolate chips or chopped chocolate (90 g) (optional)
Instructions
- Make the Pastry Cream: In a medium saucepan, whisk together ½ cup (120 ml) milk, sugar, egg yolks, and cornstarch until smooth. Slowly whisk in the remaining 1 ½ cups (360 ml) milk.
- Place the saucepan over medium heat, stirring constantly with the whisk. The mixture will thicken after about 5-7 minutes. Once it boils and thickens to a pudding-like consistency, remove from heat immediately to prevent curdling.
- Whisk in the softened butter and vanilla extract until fully incorporated and smooth. Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill for at least 1 hour.
- Whip the Cream: Once the pastry cream is chilled, use an electric mixer to whip the heavy cream to soft peaks. Gently fold the whipped cream into the pastry cream using a spatula until combined.
- Assemble the Cake: Spread a thin layer of the cream mixture at the bottom of your baking dish. Arrange a layer of chocolate eclair cookies evenly over the cream, breaking some cookies if necessary to fit the shape.
- Spread about one-third of the remaining cream over the cookies. Repeat the layering process two more times, ending with a smooth layer of cream on top.
- Optionally, sprinkle chocolate chips or drizzle melted chocolate over the top for extra flair.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve: Slice with a sharp knife dipped in hot water for smooth cuts. Serve chilled and enjoy.
Notes
Use room temperature eggs and milk to avoid curdling. Whip cream to soft peaks only to prevent butter formation. Chill the cake overnight for best texture. For dairy-free version, substitute milk and cream with coconut milk and coconut cream. Strain pastry cream if lumps form. Use a sharp knife dipped in hot water for clean slices.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
Keywords: no-bake dessert, chocolate eclair cake, icebox cake, easy dessert, layered cake, chocolate cream dessert