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Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

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

Chocolate Eclair Icebox Dessert - Sweet vanilla pudding folded with whipped cream, layered with graham crackers, and topped with chocolate.
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.

Serves 9

Chocolate Eclair Icebox Dessert

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).

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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:
  1. 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!). Then, slowly pour the egg mixture into the hot milk mixture while whisking constantly. Continue to whisk 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.
  2. Place gelatin and water in a small saucepan and heat until just dissolved. Set aside for cool for a few minutes. Pour the 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. Fold in the rest of the pudding into the whipped cream mixture.
    3. For the topping:
  3. 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.
    4. To Assemble:
  4. 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.

Nutrition

Calories

103 cal

Fat

3 g

Carbs

14 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
3330
https://deliciouslyorganic.net/chocolate-eclair-icebox-grain-free-paleo/

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46 Comments

    • 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.
      Reply to this comment

  3. 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!
    Reply to this comment

  5. 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!
    Reply to this comment

    • 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.
      Reply to this comment

  9. 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?
    Reply to this comment

    • 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.
      Reply to this comment

    • 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.
      Reply to this comment

  16. 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!
    Reply to this comment

  17. 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!!
    Reply to this comment

  18. 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?
    Reply to this comment

  19. 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.
    Reply to this comment

  20. Deanna

    Was planning on making this for my husbands bday but I cannot find the graham crackers recipe anywhere :( Tried and searched your site but all that comes up is a marshmellow recipe without the cracker one showing.
    Reply to this comment

  21. holly

    Help!! I'm trying to make this and I'm confused with step 1 and agree with several of the comments... This part here is incomplete: 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. It makes it sound like we only use one ladle full of the milk. I'm assuming we add the entire milk mixture one ladle at a time?? Then it says to remove from the heat...but if you ladle all of the milk into the mixing bowl with the egg yolks, it wasn't over the heat in the first place. I went ahead and slowly added the entire milk mixture one ladle at a time while constantly stirring for 10-12 minutes and it never got thick. I even added two more tablespoons of cornstarch, thinking that might help, but it didn't. I went ahead and put it in the fridge and am crossing my fingers that it will somehow magically set up! Help!!! I know this recipe is going to be utterly amazing, but the steps are unclear.
    Reply to this comment

  23. Holly

    I'm still not sure when we add the rest of the hot milk back into the egg yolk mixture... This part here is incomplete: 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. It makes it sound like we only use one ladle full of the milk. I’m assuming we add the entire milk mixture one ladle at a time?? Then it says to remove from the heat…but if you ladle all of the milk into the mixing bowl with the egg yolks, it wasn’t over the heat in the first place. I went ahead and slowly added the entire milk mixture one ladle at a time while constantly stirring for 10-12 minutes and it never got thick. I even added two more tablespoons of cornstarch, thinking that might help, but it didn’t. Mine never did firm up and it seemed like a soupy mess. I still ate it because I didn't want to waste the ingredients, but it was rather soupy. reply to this comment
    Reply to this comment

    • Deliciously Organic

      I responded to your comment a couple of days ago, I assume you didn't see it. I apologize that one of the steps was left out, thank you for pointing that out. Here's how the recipe now reads: 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!). Then, slowly pour the egg mixture into the hot milk mixture while whisking constantly. Continue to whisk 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. If the recipe isn't reading this way on your screen, then try clearing your cache to see the revised instructions.
      Reply to this comment

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