One of the most famous icebox cakes is written on the back of Nabisco’s Famous Chocolate Wafers box. The recipe is dead simple: whip cream to stiff peaks, then sandwich it between the wafers cookies in a loaf pan. Inspired by the original, I’ve developed a peanut butter version. Here, I layer peanut butter whipped cream, chocolate wafer cookies, and chocolate syrup. A topping of peanut butter cups adds a little texture to the cake. It’s definitely a cake for peanut butter lovers!
Tips for Making an Ice Box Cake
Refrigerate the mixing bowl and beaters for the whipped cream for at least 30 minutes until chilled. A cold bowl will help the cream whip properly.Do not overwhip the cream: Overwhipped cream will change from a smooth, voluminous texture to grainy and deflated. Check the mixture frequently, and when in doubt, stop the mixer a bit early to finish beating by hand. If you accidentally overmix it, you can try drizzling a tablespoon or two of cold heavy cream into the mixture at low speed. Freeze the cake for 30 minutes before serving: You can freeze the cake for 30 minutes for firmer slices. Buy 2 boxes of chocolate wafer cookies: The classic Nabisco Chocolate Wafer cookies are delicate and sometimes crumble. Broken pieces will still work fine, but I recommend buying 2 boxes so you have enough cookies for the cake. Extra cookies can be crumbled on top as a decoration (or just eat them!)
Customize Your Icebox Cake
Make this icebox your own with additional toppings, layers, and flavors!
Topping ideas: Replace the chocolate syrup with chocolate fudge or ganache. Add a top layer of plain whipped cream. Top with chocolate shavings, crumbled wafer cookies, or fresh fruit. Layer ideas: Add a layer of tart jam between the whipped cream and wafers to contrast the flavors.Adjust sugar levels: I call for more powdered sugar to help offset the saltiness of the peanut butter but you can use as little as 1/2 cup if desired. Do note that different peanut butter brands may have unique levels of saltiness, so you may need to add a bit of salt to offset the sugar. Adjust the peanut butter flavor: This cake is very peanut butter forward; for a subtler version, use only 1/2 cup of peanut butter or add a layer of plain whipped cream on top.
Make-Ahead and Storage
This icebox cake needs at least 6 hours in the fridge to soften the cookies. You can make it up to 1 day ahead. The leftover cake can be stored in an airtight container in the fridge for up to 3 days, after which the wafers tend to get soggy. For longer storage, wrap the chilled icebox cake in a layer of plastic wrap followed by a layer of aluminum foil, then freeze for up to 1 month.
Peanut Butter Lover’s Delight
Peanut Butter Pie Peanut Butter Cup Cookies Chewy Peanut Butter Oatmeal Cookies Porter Peanut Pie Peanut Butter Pretzel Magic Bars
Chocolate syrup Peanut butter cups
Add 3/4 cup of powdered sugar and beat for 1 minute until smooth and incorporated. Add half of the peanut butter and beat until combined. Once incorporated add the remaining half. Use a spatula to scrape down the sides of the bowl as needed. The mixture will look thick and fluffy (it’s okay if it doesn’t look super smooth). Taste the mixture and stir in the kosher salt, seasoning to ensure there is enough sweetness and peanut butter flavor with a hint of saltiness. Be careful not to overmix here and check the consistency every 10 seconds. Once at medium peaks, finish whisking the mixture by hand until stiff peaks form. Use a spatula to fold in any unmixed traces of the peanut butter cream cheese. Repeat, layering with cookies, followed by the whipped cream and then the chocolate syrup. The cake should have about 6 layers. Once you’ve added the top layer of whipped cream, drizzle with the chocolate syrup, and garnish with peanut butter cups and any other desired toppings. For a firmer slice, after refrigerating the cake for 6 hours, freeze it for an additional 30 minutes before removing the outer ring and serving. Did you love the recipe? Leave us stars below!
