LCChaosandhome

Tag: #nobake

  • The Ultimate No-Bake Nutella Icebox Cake

    The Ultimate No-Bake Nutella Icebox Cake

    No baking, no fuss, just pure chocolate-hazelnut bliss. This No-Bake Nutella Icebox Cake is the ultimate “lazy-day” dessert that looks like a high-end patisserie masterpiece but takes barely any effort to throw together!

    Description:

    Imagine layers of pillowy, vanilla-flecked double cream, milk-dunked crunchy chocolate chip cookies, and rich, velvety ribbons of Nutella, all frozen into a sliceable, decadent showstopper. Because the cookies absorb the milk and cream, they soften into a gorgeous, cake-like texture while staying wonderfully decadent. It’s the perfect crowd-pleaser for BBQs, Sunday roasts, or whenever those midnight chocolate cravings hit.

    Ingredients

     475ml double cream

     1 tsp vanilla extract

     30g icing sugar

     A pinch of salt

     120ml milk (for dunking)

     33 crunchy chocolate chip cookies (such as Maryland cookies or supermarket bakery cookies)

     300g Nutella spread (roughly three-quarters of a standard 350g jar)

    Method

    1 Prep the tin: Line the inside of a standard 2lb loaf tin with cling film, leaving plenty of overhang on all sides so you can easily lift the cake out later.

    2 Whip the cream: In a stand mixer fitted with a whisk attachment (or using an electric hand whisk), beat the double cream until soft peaks form. Add the icing sugar, vanilla extract, and a pinch of salt, then whisk until just combined and holds its shape. Set aside.

    3 Start layering: Spoon a layer of the whipped cream into the bottom of the lined tin and smooth it out.

    4 The cookie layer: Briefly dip your chocolate chip cookies into the milk (just a quick dunk so they don’t go soggy!), then arrange them in an even layer over the cream. Break a few cookies into smaller pieces to completely fill in any awkward gaps.

    5 The Nutella swirl: Drizzle a few heaping tablespoons of Nutella over the cookies. Use a palette knife or the back of a spoon to gently spread it into an even layer.

    6 Repeat: Keep repeating these layers until your loaf tin is completely full, ensuring you finish with a final layer of whipped cream. (Feel free to measure with your heart here—if you want more Nutella or extra cream, go for it!).

    7 Freeze to set: Fold the overhanging cling film over the top to cover it securely and place it in the freezer to set for at least 3 hours (or overnight).

    8 Turn out and serve: When you’re ready to serve, lift the cake out of the loaf tin using the cling film handles. Invert the cake onto a serving dish and gently peel away the film.

    💡 Top Tip: Garnish the top with extra crumbled chocolate chip cookies. Use a sharp knife dipped in hot water to get those perfectly clean, beautiful slices. Enjoy!

    Save this recipe for your next weekend treat! Are you team extra Nutella or team extra cream? Let me know in the comments below! 👇

  • The ‘No-Bake’ Hack: Chocolate, Banana & Yogurt Muffin Bars 🍌🍫

    The ‘No-Bake’ Hack: Chocolate, Banana & Yogurt Muffin Bars 🍌🍫

    We’ve all been there—it’s 3 PM, the kettle is whistling, and you’re dying for a chocolate muffin, but the thought of weighing out flour and waiting for the oven to preheat feels like a mountain to climb.

    Enter: The No-Bake Muffin Bar.

    These are a total lifesaver. They’re chewy, intensely chocolatey, and have that dense, “fudgy” texture we all love. Because they’re packed with oats and Greek yogurt, they actually keep you full, making them the perfect “elevenses” snack or a quick breakfast before the school run.

    Why You’ll Love These

    • Zero Oven Time: Perfect for summer or when you just can’t be bothered with baking.

    • Budget Friendly: You probably have all of this in your cupboard already! (And yes, a quick trip to Lidl for their Greek-style yogurt and a bunch of bananas will cost you next to nothing).

    • The “Ripeness” Rule: This is the ultimate way to use that one lonely, brown banana sitting in the fruit bowl. The spottier, the better—it makes them naturally sweeter so you can use less honey.

    The Recipe (UK Measurements & Terms)

    Ingredients:

    • 1 Large Banana: The riper and spottier, the better!

    • 125g Greek Yogurt: Go for the thick, authentic stuff (not “yogurt drink” style).

    • 1 tbsp Cocoa Powder: Sift it if it’s lumpy.

    • 4 tbsp Honey: (Or maple syrup if you prefer).

    • 150g Porridge Oats: Either rolled or “quick” oats work perfectly here.

    The “Optional but Highly Recommended” Bits: I used chopped nuts in this recipe

    • 1 tsp Vanilla Extract

    • 1 tbsp Chia Seeds (for a little health kick)

    • 30g Dark Chocolate Chips

    • A pinch of Sea Salt (trust me, it makes the chocolate pop!)

    • 1 tbsp Peanut Butter (for extra richness)

    The Method

    1. Mash the Nana: In a medium bowl, mash your banana until it’s basically a liquid. No big lumps allowed!

    2. The Wet Mix: Stir in your Greek yogurt, honey, cocoa powder, and vanilla. It should look like a thick, glossy chocolate ganache. If you’re using peanut butter, swirl it in now.

    3. The Oats: Fold in your porridge oats. Keep stirring until every single oat is coated in chocolate. It will be a very thick, heavy dough. Fold in your chocolate chips or seeds now.

    4. The Tin: Line a small square tin (or even a Tupperware container!) with baking parchment. Tip the mixture in and press it down really firmly with the back of a spoon. You want it compact so it doesn’t crumble when you slice it.

    5. The Big Chill: Pop it in the fridge for at least 3 hours (or the freezer for 45 minutes if you’re impatient like me).

    6. Slice & Serve: Lift the parchment out, slice into bars or squares, and enjoy! Cover in melted chocolate for that extra treat

    Storage Tip: Keep these in an airtight container in the fridge. They stay lovely and soft for about 4–5 days.