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

Chocolate Eclair Icebox Dessert via #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).


    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


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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    • Deliciously Organic

      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.

  1. Karen

    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!

  2. Jessica

    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!

    • Deliciously Organic

      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.

  3. Gillian

    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?

    • Deliciously Organic

      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.

    • Deliciously Organic

      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.

  4. Heather

    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!

  5. Amber

    Hi Carrie – Merry Christmas!! I want to make this today for tomorrow’s Christmas dessert; though I may not be able to get the gelatin you recommend at our local market. Would plain gelatin from the grocery market work ?- I know it’s not as healthy (but what I get for planning the main dessert the day before :/ ). Thanks!!

  6. Katie

    After adding the hot milk mixture to the yolks, it says to remove from heat. I’m a little confused about that part, because I assumed when ladling out the hot milk from the pan, that would essentially be removing it from the heat. ? Did I miss somethin?

  7. Rachel

    Wow! This was SO good! I’ve had a hard time finding clean allergen free desserts that my family likes. Everyone took seconds, and would have taken thirds had I let them! I used canned coconut milk and ghee for dairy free and the flavors all melded together perfectly so it didn’t have the coconut flavor that comes with the canned milk. I noticed a detail left out, that may make it confusing. You mentioned adding a little hot milk to the eggs, but never said to then put the eggs into the pan of hot milk and continue cooking while whisking. I cheated and used S’morables (a GF alternative to graham crackers) because I didn’t have time to make the crackers, but hope to try yours next time.


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