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Chocolate Eclair Icebox Dessert (Grain-Free, Paleo, Primal, Gluten Free)

by Deliciously Organic on August 29, 2013

Chocolate Eclair Icebox Dessert via www.DeliciouslyOrganic.net #paleo #grainfree
Recently I shared my Quick Chocolate Pudding and many of you asked for a vanilla-flavored version. As I was testing a vanilla pudding, I decided to take it one step further and make a Chocolate Eclair Icebox Dessert. Have you ever tried this heavenly concoction? Sweet vanilla pudding folded with whipped cream, layered with graham crackers, and topped with chocolate – it’s a hit with kids and adults alike.

You can make the graham crackers and pudding ahead of time for quicker assembly. For a fun snack, try the pudding or crackers alone.

Chocolate Eclair Icebox Dessert

Serving Size: Serves 9

The recipe only uses half of the vanilla pudding, so save the other half for later eating. I tested this recipe without the gelatin and found it is essential to this recipe (Without the gelatin, I ended up with a pool of pudding in-between the crackers).

Ingredients

    For the Graham Crackers:
  • Use this recipe
  • For the Pudding:
  • 1/4 cup plus 2 tablespoons honey, divided

  • 1 1/2 cups milk (or coconut milk) 

  • 1/2 cup cream (or coconut milk)
  • 1/8 teaspoon Celtic sea salt

  • 4 large egg yolks
  • 
3 tablespoons arrowroot powder

  • 2 teaspoons vanilla extract
  • 
3 tablespoons unsalted butter or ghee
  • For the Whipped Cream:
  • 

1 tablespoons unflavored grass-fed gelatin
  • 
3 tablespoons water

  • 1 cup heavy cream or coconut milk
  • For the Chocolate Topping:

  • 1/3 cup cocoa powder 

  • 1/4 cup whole milk 

  • 1/3 cup honey

  • 8 tablespoons unsalted butter or 5 tablespoons ghee
  • 
2 teaspoons vanilla extract

Instructions

For the pudding:


Whisk together 1/4 cup honey, milk, cream and sea salt in a medium saucepan over medium heat. While the mixture is coming to a simmer, whisk together the egg yolks, arrowroot and remaining 2 tablespoons honey in a small mixing bowl until pale and creamy, about 30 seconds. Using a ladle, spoon a small amount of the hot milk into the egg yolk mixture while constantly whisking (we don’t want scrambled eggs!) and whisk constantly for about 8-10 minutes until mixture is very thick (like a pudding). Remove from heat and stir in vanilla and butter. Pour into a bowl and set a piece of parchment paper on top of the pudding (so it touches the pudding) and chill in the fridge until cold, about 4 hours. 



Place gelatin and water in a small saucepan and heat until just dissolved. Set aside for cool for a few minutes. Pour cream into a mixing bowl and begin to whisk on medium speed. Slowly pour the gelatin mixture into the cream and then whip to soft peaks. 

Pour half of the pudding into the whipped cream mixture and fold until incorporated.

For the topping:

Place cocoa, milk and honey in a medium saucepan and heat over medium-high, whisking constantly. Bring to a boil for 1 minute, still whisking. Remove from the heat and stir in butter and vanilla. Stir until butter is melted. Cool for 10 minutes.

To Assemble:



Place half of the crackers on the bottom of an 8 x 8-inch dish in a single layer. Pour the pudding mixture over top, spreading evenly. Place the remaining crackers in a single layer on top of the pudding. Pour chocolate topping over the top layer of graham crackers. Refrigerate overnight. Cut into squares and serve cold.

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{ 30 comments… read them below or add one }

Sallee August 29, 2013 at 8:45 am

Looks amazing! Can you sub the arrowroot powder with anything?

Reply

Deliciously Organic August 29, 2013 at 8:49 am

You can substitute with organic cornstarch but keep in mind that if you do, it won’t be grain-free or Paleo. I hope that helps!

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Cait August 29, 2013 at 10:35 am

Do you find that arrowroot gives dairy a slimy texture? I read this several places on the internet but had never combined them myself. I wondered if that was why you suggested coconut milk for your chocolate pudding, but this uses dairy so it must work ok!

Reply

Deliciously Organic August 29, 2013 at 11:49 am

It can give a slimy texture if it isn’t used properly. In this recipe, it’s used as a thickener and works very well.

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Karen L. August 29, 2013 at 9:03 am

Carrie, this looks fantastic! As an aside, have you tried using the graham cracker recipe as a sweet pie crust?

Reply

Deliciously Organic August 29, 2013 at 10:20 am

Yes, this graham cracker recipe works perfectly as as a sweet crust. I’ve found that when I make a batch of these graham crackers, I only need to use 1/2 of the crackers along with 6 tablespoons of butter to line a 9-inch pie dish.

Reply

Karen August 29, 2013 at 9:16 am

Friend, you have out done yourself once again. This looks divine! I can’t wait to give it a try and enjoy the amazing flavors of vanilla and chocolate with graham crackers, YUM! You amaze me!

Reply

Deliciously Organic August 29, 2013 at 10:19 am

Thanks, Karen! :)

Reply

Katrina @ WVS August 29, 2013 at 11:28 am

This sounds like a delight!! Love this recipe!

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Deliciously Organic August 29, 2013 at 11:49 am

Thank you, Katrina! :)

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Jessica August 29, 2013 at 1:09 pm

Thank you so much for this recipe! My mom used to make this when I was younger, and I have been missing some of these comfort foods for special occasions. They are coming in town this month, and I am going to make this for our family to enjoy!

Reply

Kelly @ The Nourishing Home August 29, 2013 at 3:31 pm

Okay, this recipe is making me want to leap through my screen and into your icebox to grab a slice. WOW! I can’t wait to make this! I always get so excited when I see an email from you because I know it’s always going to be amazing!! :)

Reply

Laura August 29, 2013 at 4:48 pm

Can I use tapioca flour in place of the arrowroot powder? Do you think it will achieve the same outcome?

Reply

Deliciously Organic August 30, 2013 at 6:10 am

Tapioca is a bit more “gummy” than arrowroot, so it would lend a more gummy texture to the pudding. If you try it, I would pull back on the gelatin just a bit to make up for the texture of the tapioca. This way the pudding/whipped cream doesn’t come out too gummy.

Reply

Stephanie August 29, 2013 at 10:08 pm

These look delicious! Can’t remember the last time I had an eclair. These will be in my freezer very soon too :o)

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Gillian August 30, 2013 at 7:52 am

Wow, you’ve outdone yourself, Carrie! I love this because it is creative and decadent yet simple. There have been alot of comments about the arrowroot powder. How do you think coconut flour would work as a substitute?

Reply

Deliciously Organic August 31, 2013 at 12:20 pm

Thank you! I think the coconut flour would be a bit too coarse to create a smooth pudding in this recipe.

Reply

Carol August 30, 2013 at 11:04 am

Hi, your recipes sound great. I have a question, seems I do not do well with beef products. What can be used in place of gelatin if anything? Thank You

Reply

Deliciously Organic August 31, 2013 at 12:19 pm

Unfortunately, gelatin is essential for this recipe. Without the gelatin, the pudding/whipped cream won’t gel properly between the two layers of crackers. There are some vegetarian/vegan gelatins on the market. That might be a good option.

Reply

Robin August 31, 2013 at 8:15 am

could this be doubled?

Reply

Deliciously Organic August 31, 2013 at 12:18 pm

Yes, it can be doubled.

Reply

claudia September 16, 2013 at 12:21 pm

what can we substitute for the honey? i cant use that or agave. thanks

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Deliciously Organic September 16, 2013 at 1:26 pm

I haven’t tested it, but I think maple syrup would be a good substitute.

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Judy Fajardin November 4, 2013 at 5:49 pm

The directions for the graham cracker crust was left out (altho no graham crackers were mentioned). I believe I have all ingredients…do we just mix all ingredients together?

Reply

Deliciously Organic November 5, 2013 at 4:57 am

The graham cracker recipe can be found if you click on “use this recipe” in the ingredient list. The graham crackers are layered as specified in the instructions and not ground up and formed into a crust.

Reply

Jill January 21, 2014 at 7:50 pm

Can you sub a non dairy milk for the whole milk…maybe almond milk?

Reply

Deliciously Organic January 22, 2014 at 7:20 am

I haven’t tested it, but I think a canned coconut milk would work well.

Reply

Lisa | Mummy Made.It August 7, 2014 at 3:18 pm

This looks so naughty….but it’s not!

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Heather December 3, 2014 at 4:45 pm

Your creations look delicious always! I actually have a question not food related….the FONT that you use on your photos, such as this one…could you tell me the name of the font? I am trying to do a project for the office and love it. Thank you in advance and thank you for creating deliciousness!

Reply

Deliciously Organic December 4, 2014 at 6:03 am

It’s called Honey Script.

Reply

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