No-Bake Cake Icebox Pie with Hazelnuts
A Turkish icebox dessert made by combining crumbled store-bought cake with cream, dried figs, coconut, walnuts, and chocolate chips to form a rich filling. Layered between plastic wrap, frozen solid, then glazed and decorated with coconut, pistachios, or candied chestnuts. The result is a creamy, textured confection with nutty depth and fruity notes. Perfect for those wanting an impressive dessert without baking. Serve chilled as a special treat during gatherings or holidays. This version adds hazelnut paste and orange zest to a traditional base, making it more complex than standard versions.
Ingredients
- 2 store-bought cake packets, crumbledhomemade cake1:1baking
deeper flavor, better crumb structure
- ¾ cups ready-made cream
- 1 tea cup dried figs, chopped
- 1 tea cup shredded coconut
- ½ tea cup orange zest, grated
- 1 tea cup walnuts, coarsely ground
- 1 tea cup chocolate chips
- 1 tablespoon cocoa powder
- 2 tablespoon hazelnut pastetahini1:1nut-buttertree_nuts-free
nuttier but less sweet; adjust if needed
- 1 tea cup candied chestnuts, crumbleddried apricots1:1dried-fruit
same sweetness, slightly tangier
- 1 packet glaze
- 1 tablespoon ground pistachios
Instructions
- 1
Crumble the cake into a deep bowl.
- 2
Empty the cream into the bowl.
- 3
Mix in all ingredients except the glaze and toppings, stirring and kneading until combined.
- 4
Spread plastic wrap and place the mixture on it, seal, and shape.
- 5
Freeze for at least 6 to 7 hours.
- 6
When serving, melt the glaze in a bowl of hot water.
- 7
Slice the frozen dessert and place on parchment paper.
- 8
Dip the top of each slice into the glaze, then remove.
- 9
Decorate with coconut, pistachios, or candied chestnuts.
Tips
Substitute any of the mix-ins: replace chestnuts with dried apricots or use homemade cake instead of store-bought for deeper flavor and better texture control.
Freeze for the full 6-7 hours; rushing yields a soft, structurally weak dessert that won't slice cleanly or hold its shape when glazed.
Dip slice tops quickly into hot glaze; slow dipping risks melting the filling or creating uneven, drippy coating.
Good to Know
Keep frozen in an airtight container for up to 2 weeks. Once sliced and glazed, store slices in a single layer on a tray, then transfer to an airtight container.
Prepare and freeze the unglazed dessert up to 1 week in advance. Glaze and decorate just before serving for the best appearance.
Serve directly from the freezer. Slices will soften slightly at room temperature after 5-10 minutes if preferred less rock-hard.
Common Mistakes
Underfreezing causes the dessert to crumble when sliced; freeze the full time for structural integrity.
Glazing while the surface is wet makes the glaze slip off; ensure the frozen surface is dry before dipping.
Substitutions
Nut-Free Alternatives
General Alternatives
deeper flavor, better crumb structure
FAQ
Can I make this ahead of time?
Yes. Prepare and freeze the complete dessert up to 1 week in advance, unglazed. Glaze and decorate the slices just before serving for optimal appearance and texture.
What if I don't have hazelnut paste?
Omit it or replace with tahini, almond butter, or peanut butter at a 1:1 ratio. Each shifts the flavor profile slightly but maintains the creamy structure.
How long can sliced, glazed pieces stay frozen?
Store glazed slices in an airtight container for up to 10 days. They soften slightly at room temperature after 5-10 minutes if you prefer a less hard texture.