Chocolate Peanut Butter Icebox Cake
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This Chocolate Peanut Butter Icebox Cake is the ultimate no-bake dessert! Layers of chocolate wafer cookies soften between a light and creamy peanut butter filling, and all is topped with a silky chocolate ganache. It’s easy to make, completely irresistible, and perfect for summer gatherings, celebrations, or whenever you need a sweet treat ready to go.
Here at Inspired by Charm, a dessert with peanut butter and chocolate is always a winner. Every season I seem to come up with a new recipe to celebrate this amazing and beloved flavor combination. Well, I’m back with another one! In this post, I’m showing you how to make Chocolate Peanut Butter Icebox Cake. This fun and surprisingly easy recipe results in a unique and delicious dessert. I first discovered it in Southern Living magazine a couple of years ago, so a shoutout to them for this fabulous concoction.
Peanut butter ice cream is one of my favorites, and that’s basically what this icebox cake consists of. The layers of chocolate cookies, rich chocolate ganache, and whipped topping are just icing on the cake—quite literally!
The combination of flavors and textures makes this such an exciting dessert. I think it’s perfect for a small summer get-together or as a delicious ending to make a weeknight dinner extra special. I hope you’ll try this recipe and have fun making it your own with different cookies or flavors!
Why You’ll Love This Recipe
- Even though Icebox cakes are wonderfully simple to put together, the end result looks and tastes like something far more elaborate. With just a handful of ingredients and minimal hands-on time, you’ll have a dessert that’s as effortless as it is delicious.
- The combination of creamy peanut butter, rich chocolate ganache, and crisp chocolate wafer cookies that soften into cake-like layers creates an indulgent and satisfying dessert. Every bite is a mix of smooth, crunchy, and creamy, making it a delight to eat.
- This cake comes together entirely in the refrigerator, making it ideal for warm-weather months when you’d rather keep the oven off. It’s also a great make-ahead dessert, allowing you to prepare it in advance and enjoy your gathering stress-free.
- Peanut butter and chocolate is a beloved pairing for a reason, and this dessert will win over anyone who tries it. Whether you’re making it for a casual get-together, a special celebration, or just because, this cake is a fun and delicious way to end a meal on a high note.
Looking for more peanut butter dessert ideas? I’m happy to help! Check out this collection of Inspired by Charm’s best peanut butter dessert recipes. I’m certain you’ll find a few new favorites.
Ingredients
It’s time to gather all the ingredients you’ll need to make this Chocolate Peanut Butter Icebox Cake. Let’s do it!
- Heavy whipping cream – Forms the base of the peanut butter whipped cream and the chocolate ganache, creating a rich, creamy texture that holds the layers together beautifully.
- Creamy peanut butter – The star of the show, it adds that signature nutty flavor and smooth, velvety consistency to the whipped cream. For the best texture, use a standard peanut butter (like JIF or Peter Pan) rather than natural peanut butter.
- Powdered sugar – Helps sweeten and stabilize the whipped cream while keeping it light and airy. Since it dissolves easily, it blends seamlessly into the mixture.
- Marshmallow creme – Adds a touch of sweetness and a subtle fluffiness to the peanut butter whipped cream, giving it a light yet stable texture.
- Vanilla extract – Enhances the overall flavor, adding warmth and depth to the peanut butter filling and the chocolate ganache.
- Chocolate wafer cookies – These crisp, thin chocolate cookies soften as they chill, creating delicate cake-like layers in the icebox cake. The ones I used are from Dewey’s Bakery. They work perfectly in this recipe.
- Semisweet chocolate chips – Melted into the ganache, these provide the rich chocolatey topping that balances the peanut butter perfectly. Using semisweet chocolate ensures the ganache isn’t overly sweet.
- Light corn syrup – Adds a smooth, glossy finish to the ganache and helps it stay soft so it drapes beautifully over the cake without becoming too firm.
How To Make
Now it’s time to whip up and assemble this Chocolate Peanut Butter Icebox Cake. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- Line an 8.5 x 4.5-inch loaf pan with two long pieces of plastic wrap, leaving a few inches overhanging on all sides. This extra length will help cover the cake once assembled. Set the pan aside.
- In a large mixing bowl, combine 3½ cups of heavy cream, peanut butter, powdered sugar, marshmallow creme, and vanilla extract. Using an electric mixer with a whisk attachment, start on low speed and mix until the ingredients begin to blend and thicken. Scrape down the sides of the bowl, gradually increase the speed to medium, and continue beating until the mixture reaches medium-to-stiff peaks, about one to two minutes.
- Spoon about two-thirds of the peanut butter whipped cream into the prepared pan, spreading it evenly. With the long side of the pan facing you, stand the chocolate wafer cookies upright in neat rows, fitting about 12 to 14 cookies per row. Continue arranging the cookies until the pan is filled with four rows. Spread the remaining peanut butter whipped cream over the cookies, smoothing the top with a spoon or offset spatula. If there is extra whipped cream, it can be saved for another use. Fold the overhanging plastic wrap over the top and refrigerate for at least six hours or freeze for about four hours for a firmer texture.
- To prepare the chocolate ganache, combine the chocolate chips, ⅔ cup of heavy cream, and corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is smooth and glossy, about 90 seconds in total. Let cool to room temperature, about 30 minutes. Reserve one tablespoon of the ganache for later use.
- Carefully invert the chilled cake onto a serving plate and remove the plastic wrap. Pour the ganache over the top, allowing it to cascade down the sides. Use a spoon or offset spatula to spread it evenly. Return the cake to the refrigerator to let the ganache firm up while preparing the final topping.
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- In a clean mixing bowl, whip the remaining ½ cup of heavy cream on medium speed until soft-to-medium peaks form, about one minute. Gently swirl one to two teaspoons of the reserved ganache into the whipped cream, creating streaks rather than fully mixing. Spoon the topping onto the cake and, if desired, garnish with extra chocolate wafer cookies. Slice and serve immediately.
And with that, this Chocolate Peanut Butter Cake is ready to be sliced, served, and savored!
Every bite is a mix of creamy peanut butter, silky chocolate, and tender cookie layers that melt together into something that tastes like a slice of heaven. It’s the kind of dessert you’ll find yourself craving again and again.
And if you like icebox cakes. Check out this Ritz Cracker and Mixed Berry Icebox Cake.
Frequently Asked Questions
Can I use a different type of cookie instead of chocolate wafer cookies?
Yes! While classic chocolate wafer cookies work beautifully, you can absolutely swap them out. Oreos (with or without the filling), thin chocolate graham crackers, or any crisp chocolate cookie will work well. Just keep in mind that thicker cookies may take longer to soften in the whipped cream layers.
Should I keep this cake in the fridge or freezer?
For the best texture, I recommend storing this cake in the freezer. Freezing helps the layers set properly, making it easier to slice and serve. When you’re ready to enjoy it, let it sit at room temperature for 10-15 minutes to soften slightly before slicing.
How far in advance can I make this?
This is a fantastic make-ahead dessert! Since it needs time to chill, you can prepare it a day or two in advance and keep it frozen until you’re ready to serve. If you’re making it more than a couple of days ahead, wrap it tightly in plastic wrap and then foil to help prevent freezer burn.
How do I get clean slices when cutting the cake?
To achieve neat slices, run a sharp knife under hot water for a few seconds, then wipe it dry before cutting. The warm knife will glide through the layers more easily. Repeat this step between slices for the cleanest results.
Can I substitute the corn syrup in the ganache?
If you’d rather skip the corn syrup, you can. The corn syrup helps keep the ganache glossy and smooth, so if omitting it, make sure to stir the ganache well before pouring.
More Peanut Butter Chocolate Desserts You’ll Love
- Chocolate Peanut Butter Cookies
- Chocolate Peanut Butter Oatmeal Fudge Bars
- Chocolate Peanut Butter Cake
- Chocolate Peanut Butter Shortbread Cookies
- Peanut Butter Cup Rice Krispies Treats
If you love the combination of chocolate and peanut butter (and really, who doesn’t?), you’re in for a treat with this Chocolate Peanut Butter Icebox Cake. Make it once, and I have a feeling it’ll become a go-to favorite. If you give it a try, let me know how it turns out—I’d love to hear what you think! Please stop back and leave a comment and a 5-star rating below.
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Chocolate Peanut Butter Icebox Cake
Ingredients
- 4 cups heavy whipping cream divided
- 1 cup creamy peanut butter not natural peanut butter
- ½ cup powdered sugar
- ¼ cup marshmallow creme
- 2 teaspoons vanilla extract
- 1 package (9-ounce) package chocolate wafer cookies (such as Dewey's Bakery)
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 2/3 cup heavy whipping cream
- 1 tablespoon light corn syrup
Instructions
- Line an 8.5 x 4.5-inch loaf pan with two long pieces of plastic wrap, leaving a few inches overhanging on all sides. This extra length will help cover the cake once assembled. Set the pan aside.
- In a large mixing bowl, combine 3½ cups of heavy cream, peanut butter, powdered sugar, marshmallow creme, and vanilla extract. Using an electric mixer with a whisk attachment, start on low speed and mix until the ingredients begin to blend and thicken. Scrape down the sides of the bowl, gradually increase the speed to medium, and continue beating until the mixture reaches medium-to-stiff peaks, about one to two minutes.
- Spoon about two-thirds of the peanut butter whipped cream into the prepared pan, spreading it evenly. With the long side of the pan facing you, stand the chocolate wafer cookies upright in neat rows, fitting about 12 to 14 cookies per row. Continue arranging the cookies until the pan is filled with four rows. Spread the remaining peanut butter whipped cream over the cookies, smoothing the top with a spoon or offset spatula. If there is extra whipped cream, it can be saved for another use. Fold the overhanging plastic wrap over the top and refrigerate for at least six hours or freeze for about four hours for a firmer texture.
- To prepare the chocolate ganache, combine the chocolate chips, ⅔ cup of heavy cream, and corn syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is smooth and glossy, about 90 seconds in total. Let cool to room temperature, about 30 minutes. Reserve 1 tablespoon of the ganache for later use.
- Carefully invert the chilled cake onto a serving plate and remove the plastic wrap. Pour the ganache over the top, allowing it to cascade down the sides. Use a spoon or offset spatula to spread it evenly. Return the cake to the refrigerator to let the ganache firm up while preparing the final topping.
- In a clean mixing bowl, whip the remaining ½ cup of heavy cream on medium speed until soft-to-medium peaks form, about one minute. Gently swirl 1 to 2 teaspoons of the reserved ganache into the whipped cream, creating streaks rather than fully mixing. Spoon the topping onto the cake and, if desired, garnish with extra chocolate wafer cookies. Slice and serve immediately.