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August 29, 2013

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

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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.

Chocolate Eclair Icebox Dessert - Sweet vanilla pudding folded with whipped cream, layered with graham crackers, and topped with chocolate.
You can make the graham crackers and pudding ahead of time for quicker assembly. For a fun snack, try the pudding or crackers alone.

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Chocolate Eclair Icebox Dessert

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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).

  • Prep Time: 35 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 55 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units

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 to 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.

For the topping:

  1. 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:

  1. 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

  • Serving Size: Serves 9

Keywords: chocolate eclair icebox dessert

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Filed Under: Baking, Desserts, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Uncategorized | 46 Comments

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46 Comments

  1. Sallee

    August 29, 2013 at 8:45 am

    Looks amazing! Can you sub the arrowroot powder with anything?
    to Sallee" aria-label='Reply to this comment to Sallee'>Reply to this comment
    • 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!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • 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!
        to Cait" aria-label='Reply to this comment to Cait'>Reply to this comment
        • 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.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. 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?
    to Karen L." aria-label='Reply to this comment to Karen L.'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. 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!
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      August 29, 2013 at 10:19 am

      Thanks, Karen! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Katrina @ WVS

    August 29, 2013 at 11:28 am

    This sounds like a delight!! Love this recipe!
    to Katrina @ WVS" aria-label='Reply to this comment to Katrina @ WVS'>Reply to this comment
    • Deliciously Organic

      August 29, 2013 at 11:49 am

      Thank you, Katrina! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. 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!
    to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
  6. 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!! :)
    to Kelly @ The Nourishing Home" aria-label='Reply to this comment to Kelly @ The Nourishing Home'>Reply to this comment
  7. 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?
    to Laura" aria-label='Reply to this comment to Laura'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. 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)
    to Stephanie" aria-label='Reply to this comment to Stephanie'>Reply to this comment
  9. 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?
    to Gillian" aria-label='Reply to this comment to Gillian'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. 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
    to Carol" aria-label='Reply to this comment to Carol'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. Robin

    August 31, 2013 at 8:15 am

    could this be doubled?
    to Robin" aria-label='Reply to this comment to Robin'>Reply to this comment
    • Deliciously Organic

      August 31, 2013 at 12:18 pm

      Yes, it can be doubled.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. claudia

    September 16, 2013 at 12:21 pm

    what can we substitute for the honey? i cant use that or agave. thanks
    to claudia" aria-label='Reply to this comment to claudia'>Reply to this comment
    • Deliciously Organic

      September 16, 2013 at 1:26 pm

      I haven't tested it, but I think maple syrup would be a good substitute.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. 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?
    to Judy Fajardin" aria-label='Reply to this comment to Judy Fajardin'>Reply to this comment
    • 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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Jill

    January 21, 2014 at 7:50 pm

    Can you sub a non dairy milk for the whole milk...maybe almond milk?
    to Jill" aria-label='Reply to this comment to Jill'>Reply to this comment
    • Deliciously Organic

      January 22, 2014 at 7:20 am

      I haven't tested it, but I think a canned coconut milk would work well.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  15. Lisa | Mummy Made.It

    August 7, 2014 at 3:18 pm

    This looks so naughty....but it's not!
    to Lisa | Mummy Made.It" aria-label='Reply to this comment to Lisa | Mummy Made.It'>Reply to this comment
  16. 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!
    to Heather" aria-label='Reply to this comment to Heather'>Reply to this comment
    • Deliciously Organic

      December 4, 2014 at 6:03 am

      It's called Honey Script.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Amber

    December 24, 2014 at 9:54 am

    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!!
    to Amber" aria-label='Reply to this comment to Amber'>Reply to this comment
  18. Katie

    February 12, 2015 at 8:41 am

    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?
    to Katie" aria-label='Reply to this comment to Katie'>Reply to this comment
  19. Rachel

    July 14, 2015 at 4:35 pm

    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.
    to Rachel" aria-label='Reply to this comment to Rachel'>Reply to this comment
  20. Deanna

    May 18, 2016 at 11:19 am

    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.
    to Deanna" aria-label='Reply to this comment to Deanna'>Reply to this comment
    • Deliciously Organic

      May 18, 2016 at 12:59 pm

      I apologize for that! We've had some weird issues with our recipe software lately, but I got it fixed. You should be able to see the graham cracker recipe now. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. holly

    August 12, 2016 at 8:23 pm

    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.
    to holly" aria-label='Reply to this comment to holly'>Reply to this comment
    • Holly Houg

      August 12, 2016 at 10:56 pm

      One more question.... Pour half of the pudding into the whipped cream mixture and fold until incorporated. It doesn't say what to do with the other half of the pudding. I assumed I was supposed to go ahead and fold it into the whipped cream mixture as well??
      to Holly Houg" aria-label='Reply to this comment to Holly Houg'>Reply to this comment
      • Deliciously Organic

        August 16, 2016 at 10:46 am

        Sorry about that! Thank you for pointing out the error in the instructions. I made the edits above.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  22. Sherry England

    August 15, 2016 at 3:23 pm

    Can you use a immersion blender in place of a whisk for the pudding?
    to Sherry England" aria-label='Reply to this comment to Sherry England'>Reply to this comment
    • Deliciously Organic

      August 16, 2016 at 10:52 am

      I've never tried it that way, but I think it would work!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  23. Holly

    August 18, 2016 at 3:04 am

    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
    to Holly" aria-label='Reply to this comment to Holly'>Reply to this comment
    • Deliciously Organic

      August 18, 2016 at 9:11 am

      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.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Elaine

    May 6, 2018 at 4:58 pm

    We’re doing Keto. Anything to substitute for the honey?
    to Elaine" aria-label='Reply to this comment to Elaine'>Reply to this comment
    • Deliciously Organic

      May 8, 2018 at 1:36 pm

      I only test my recipes with the ingredients listed so I'm not sure what a good sub would be.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. 30 Delicious Desserts That Are Somehow Magically Healthy Too says:
    May 10, 2014 at 5:06 am
    […] deliciouslyorganic.netSwap ice cream for a sugar-free vanilla pudding.  […]
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  2. Twenty Healthy Desserts says:
    December 20, 2014 at 4:43 pm
    […] Chocolate Éclair Icebox Dessert from Deliciously Organic […]
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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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