33 Effortlessly Chilled Icebox Cakes for Delightful Summertime Bliss

For the crust:2 cups graham cracker crumbs6 tbsp unsalted butter, melted2 tbsp granulated sugar

2 cups graham cracker crumbs

6 tbsp unsalted butter, melted

2 tbsp granulated sugar

For the filling:3 ripe bananas, sliced into ¼-inch rounds1 cup Nutella2 cups heavy whipping cream¼ cup powdered sugar1 tsp vanilla extract

3 ripe bananas, sliced into ¼-inch rounds

1 cup Nutella

2 cups heavy whipping cream

¼ cup powdered sugar

1 tsp vanilla extract

For topping:½ cup chopped toasted hazelnutsWhipped cream for serving

½ cup chopped toasted hazelnuts

Whipped cream for serving

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of a 9×9-inch baking dish using the back of a measuring cup to create an even layer.

Place the crust in the freezer for 10 minutes to set while you prepare the filling—this helps prevent it from getting soggy later.

In a large mixing bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.

Add the powdered sugar and vanilla extract to the whipped cream, then continue beating on high speed until stiff peaks form, about 1-2 minutes more.

Gently fold the Nutella into the whipped cream mixture using a spatula until just combined, leaving some streaks for a marbled effect.

Arrange half of the banana slices in a single layer over the chilled crust.

Spread half of the Nutella cream mixture evenly over the banana layer.

Repeat with the remaining banana slices and Nutella cream mixture to create a second layer.

Sprinkle the chopped toasted hazelnuts evenly over the top of the dessert.

Cover the dish tightly with plastic wrap and freeze for at least 6 hours, or overnight, until completely firm.

Let the dessert sit at room temperature for 10 minutes before slicing to make it easier to cut clean pieces.

Serve each slice with a dollop of whipped cream on top.

For the crust:2 cups graham cracker crumbs1/2 cup unsalted butter, melted2 tbsp granulated sugar

1/2 cup unsalted butter, melted

For the filling:2 cups heavy cream1 (14 oz) can sweetened condensed milk1/4 cup instant coffee granules1 tsp vanilla extract

2 cups heavy cream

1 (14 oz) can sweetened condensed milk

1/4 cup instant coffee granules

For the salted caramel:1 cup granulated sugar6 tbsp unsalted butter, cubed1/2 cup heavy cream1 tsp sea salt

1 cup granulated sugar

6 tbsp unsalted butter, cubed

1/2 cup heavy cream

1 tsp sea salt

In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 2 tbsp granulated sugar until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of a 9×13-inch baking dish using the back of a spoon or measuring cup to create an even layer. Tip: Chilling the crust in the freezer for 10 minutes helps it set faster.

In a large mixing bowl, whip 2 cups heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.

In a separate bowl, whisk together 1 can sweetened condensed milk, 1/4 cup instant coffee granules, and 1 tsp vanilla extract until smooth.

Gently fold the coffee mixture into the whipped cream using a spatula until fully combined, being careful not to deflate the cream.

Pour half of the coffee cream filling over the chilled crust and spread it evenly with a spatula.

To make the salted caramel, heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon until it melts and turns a deep amber color, about 5-7 minutes. Tip: Avoid letting the sugar burn by keeping the heat steady and watching closely.

Immediately remove the saucepan from the heat and carefully whisk in 6 tbsp cubed unsalted butter until melted and smooth.

Slowly pour in 1/2 cup heavy cream while whisking continuously—the mixture will bubble vigorously, so be cautious.

Stir in 1 tsp sea salt until dissolved, then let the caramel cool for 5 minutes to thicken slightly.

Drizzle half of the salted caramel over the first layer of coffee cream in the baking dish.

Top with the remaining coffee cream filling and spread it evenly.

Drizzle the rest of the salted caramel over the top, then use a knife or toothpick to swirl it gently into the cream for a marbled effect. Tip: For cleaner slices, freeze the dessert uncovered for 1 hour before adding the final caramel swirl.

Cover the baking dish tightly with plastic wrap and freeze for at least 6 hours, or until firm.