Chocolate Peanut Butter Icebox Cake

There is nothing like the ease and indulgence of this Chocolate Peanut Butter Icebox Cake recipe. With just six ingredients, it will become your go-to dessert!

Icebox cakes are just so simple to throw together, so darn tasty and so incredibly versatile. It would be so fast and easy to make even four or five of these cakes – all different flavors – for a party and let everyone choose their favorite flavor to enjoy. They’re easy to make into individual cakes; fun to serve in different shapes yet always, always delicious. I’m just not sure there’s another dessert out there that can claim all of those qualities.

Chocolate Peanut Butter Icebox Cake Ingredients

• Whipping cream – Creamy whipping cream combined with sweet sugar results in a light and airy whipped cream frosting.
• Peanut butter – I love the addictive combination of rich and creamy peanut butter with the sweetness and depth of chocolate.
• Sugar – Sweetens the whipped cream.
• Chocolate wafer cookies – The chocolatey cookies provide a rich and slightly bittersweet contrast to the sweet and peanut buttery filling in this icebox cake.
• Honey-roasted peanuts – The addition of honey-roasted peanuts adds a delightful crunch to the texture and contrast of the soft icebox cake.
• Hot fudge – Adds a gooey, rich, intense chocolate flavor to the cake.

Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.

How to Make Chocolate Peanut Butter Icebox Cake

1. Make the Whipped Cream – Whip the whipping cream, sugar and peanut butter until a stiff peak forms.
2. Layer the Wafer Cookies and Whipped Cream
   • Pour 1/3 of the peanut butter whipped cream into pan, spreading to the edges.
   • Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside.
   • Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies.
   • Finish with a final layer of whipped cream.
3. Refrigerate – Cover the icebox cake with foil and freeze for at least four hours or overnight to allow the whipped cream to moisten and flavor the wafer cookies.
4. Add finishing touches – Unmold the cake from the pan and place on a serving plate. Add coarsely chop remaining chocolate wafer cookies and peanuts on top of icebox cake. Serve immediately.

Recipe Variations

I used a square cake pan for the one I made in the photos but I wrote the recipe using a springform pan; I’ve found it’s the easiest way to throw this together. If you like the look of the square icebox cake, however, simply use the same instructions; you’ll just have to pull it out which is slightly more difficult less easy.

Flavored whipped cream is one of my favorite “tricks”; you can even use it to frost a regular cake or use it to top any number of desserts. This Chocolate Peanut Butter Icebox Cake definitely leads the pack in terms of my favorite flavors, not to mention I love how pretty the finished product looks!

The Chocolate Icebox Cake (made with chocolate wafer cookies versus graham crackers) tends to be the type I lean toward; Simply switch up the flavor that accompanies it.

Here are some my other tasty Icebox Cake recipes that are definitely worth trying: Strawberry Icebox Cake, Chocolate Mint Icebox Cake, Chocolate Raspberry Icebox Cake.

Continue to Content

Chocolate Peanut Butter Icebox Cake

Yield: 10

Prep Time: 15 minutes

: 4 hours

Total Time: 4 hours 15 minutes

There is nothing like the ease and indulgence of this Peanut Butter Chocolate Icebox Cake. With just six ingredients, it will become your go-to dessert!

Print

Ingredients

• 4 cups whipping cream
• 1 cup creamy peanut butter
• 1/3 cup sugar
• 1 9oz package chocolate wafer cookies
• 1 cup honey-roasted peanuts, chopped
• 1/2 cup hot fudge, softened

Instructions

1. In a large bowl of a standing mixer, add whipping cream, sugar and peanut butter. Whip until stiff peaks form.
2. Line a medium-sized springform pan with saran wrap. Pour 1/3 of the peanut butter whipped cream into pan, spreading to the edges. Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside. Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies. Finish with a final layer of whipped cream.
3. Cover "cake" with saran wrap or foil and freeze for at least four hours or overnight.
4. Unmold cake and carefully remove saran wrap, then place cake on serving plate. Coarsely chop remaining chocolate wafer cookies and peanuts, then use them to top your cake. Drizzle with hot fudge (slightly warm is better than hot if drizzling in advance; hot should be added immediately before serving the cake).
5. Serve immediately.

Notes

This dessert can also be refrigerated instead of frozen, however you'll want to serve it in the dish you refrigerate it in.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 660Total Fat: 56gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 108mgSodium: 266mgCarbohydrates: 32gFiber: 3gSugar: 20gProtein: 13g

This data was provided and calculated by Nutritionix.

• Author
• Recent Posts

Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

Latest posts by Kristy Bernardo (see all)

• Smoked Cream Cheese - May 14, 2024
• Caprese Bites Appetizer Recipe - March 10, 2024
• Bruschetta Caprese Recipe - March 6, 2024