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Chocolate hazelnut ice box cake

Chocolate hazelnut ice box cake


This impressive cake is much easier to make than it looks, using ready made chocolate chip cookies, chocolatey mascarpone and whipped cream

  • Feeds 12 Feeds 12
  • Ready in 15 minutes

Each serving contains

  • Energy
    2012kj 484kcal
  • Fat
    High 49%
  • Saturates
    High 98%
  • Sugar
    High 32%
  • Salt
    Low 6%

% of adult’s reference intake | Carbohydrates per serving : 39g


  • 300g chocolate and hazelnut spread
  • 250g tub Co-op mascarpone
  • 300ml Co-op double cream
  • 50g Fairtrade icing sugar
  • 2 x 200g packs Co-op Irresistible chocolate chip cookies
  • Crushed, toasted hazelnuts to serve (optional)


  1. Whip 250g of the chocolate and hazelnut spread together with the mascarpone until smooth
  2. In a separate bowl, whip the double cream with the icing sugar until soft peaks begin to form
  3. Line a 450g loaf tin with cling film, letting the sides hang over the edge. Spoon in half the cream mixture and level it out
  4. Lay a quarter of the cookies on top, breaking them up if need be
  5. Next, spoon on half the chocolate mascarpone mixture and level it out as before, then add another quarter of the cookies
  6. Repeat the process, reserving a few cookies for garnish
  7. Fold over the cling film and freeze overnight
  8. Remove from the freezer and allow to sit for 10 mins before turning out onto a serving plate
  9. Melt the remaining chocolate spread in the microwave, then drizzle over the cake
  10. Crush the reserved cookies and sprinkle on top, along with the nuts, if using

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