Description
This Chocolate Peanut Butter Ice Box Cake is a no-bake, layered dessert combining creamy peanut butter and cream cheese whipped cream with crunchy chocolate wafer cookies and chopped peanuts. Topped with a luscious chocolate ganache and extra peanuts, it requires chilling for several hours to set, making it perfect for a make-ahead treat.
Ingredients
Peanut Butter Cream Cheese Mixture
- 8 oz. cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 tsp. vanilla extract
- 2 cups cold heavy cream
- 3/4 cup salted or unsalted peanuts, roughly chopped (plus extra for topping)
Assembly
- 36 chocolate wafer cookies
Chocolate Ganache Topping
- 3/4 cup semisweet chocolate chips
- 3 Tbsp. unsalted butter
- 1 Tbsp. corn syrup
Instructions
- Prepare the loaf pan: Line a 9×5-inch loaf pan with a double layer of plastic wrap, leaving enough overhang on the sides for easy removal of the cake later. Set aside for assembling the cake.
- Make the peanut butter cream cheese mixture: In the bowl of a stand mixer fitted with a whisk attachment, combine softened cream cheese and peanut butter. Whip until smooth. Add granulated sugar and vanilla extract and whip at medium speed until fully incorporated, about 2 minutes. Slowly pour in the cold heavy cream in a steady stream and increase the speed to medium-high. Whip until soft peaks form, creating a smooth, fluffy mixture.
- Assemble the layers: Spread a generous layer of the peanut butter cream cheese whipped mixture evenly at the bottom of the lined loaf pan. Place a layer of 12 chocolate wafer cookies over the cream, then sprinkle some chopped peanuts. Repeat layers of the whipped mixture, wafer cookies, and peanuts until you reach the top, typically 3 layers total. Finish with a thin layer of the peanut butter whipped cream mixture on top.
- Chill the cake: Cover the loaf pan with plastic wrap and freeze for at least 6 hours or overnight to allow the layers to set firmly. One hour before serving, remove from the freezer and place it in the refrigerator to soften slightly.
- Make the chocolate ganache: In a medium microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Stir in the corn syrup until the ganache is well combined. Allow it to cool to room temperature but still pourable.
- Unmold and finish the cake: Remove the loaf pan from the refrigerator, uncover, and invert the cake onto a serving platter using the plastic wrap overhang. Carefully peel away the plastic wrap. Pour the cooled chocolate ganache evenly over the top of the cake. Sprinkle additional chopped peanuts on top if desired.
- Serve: Slice the cake into pieces and serve immediately for the best texture and flavor experience.
Notes
- For easier slicing, let the cake sit at room temperature for about 10 minutes before cutting.
- You can substitute salted peanuts with unsalted and add a pinch of salt to the peanut butter mixture if desired.
- Ensure the cream is cold for best whipping results and stable peaks.
- The cake needs at least 6 hours freezing time but overnight chilling is recommended for optimal firmness.
- Use a loaf pan size of 9×5 inches for correct layering; adjust layers accordingly if using a different size.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for ganache melting)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
