Indulge in the perfect blend of creamy peanut butter and rich chocolate with this sensational no-bake Chocolate Peanut Butter Ice Box Cake. A true summer favorite, this dessert requires minimal effort, just a handful of ingredients, a loaf pan, and some chilling time before you can enjoy a slice of pure bliss. Forget oven-baked desserts on hot days – this is your go-to recipe for effortless entertaining and delightful family treats!

Layers of Heaven: What Makes This Ice Box Cake Irresistible

This isn’t just any ice box cake; it’s a symphony of textures and flavors. Imagine alternating layers of a rich, velvety smooth, and delightfully creamy peanut butter mixture, perfectly crisp chocolate wafer cookies, and a generous sprinkle of salty chopped peanuts. All of this gloriousness is then crowned with a luscious, decadent chocolate ganache that truly elevates the dessert to another level. The beauty of an ice box cake lies in its simplicity and the magical transformation of humble ingredients into something extraordinary after a good chill. The wafers soften into a cake-like consistency, absorbing the creamy peanut butter flavor, creating a delightful experience with every bite.

What’s even better? The entire cake, including the show-stopping ganache topping, is made with just a handful of accessible ingredients. The ganache itself requires only three components, while the core cake comes together with just seven. This makes it an ideal recipe for both novice bakers and seasoned dessert enthusiasts looking for a high-impact, low-effort treat.

Essential Ingredients for Your Chocolate Peanut Butter Dream Cake

Gathering your ingredients is the first step to creating this heavenly dessert. Simplicity is key here, but quality ingredients will truly make a difference in the final taste and texture. Here’s what you’ll need:

For the Chocolate Peanut Butter Ice Box Cake Layers:

• Cream Cheese: Softened to room temperature, it provides a crucial tangy base and adds incredible richness and stability to the peanut butter filling.
• Granulated Sugar: For just the right amount of sweetness to balance the rich flavors.
• Creamy Peanut Butter: Your favorite brand will do! Smooth peanut butter ensures a silky texture for the filling.
• Heavy Cream: Whipped into stiff peaks, it makes the filling light, airy, and wonderfully creamy. Ensure it’s very cold for best results.
• Vanilla Extract: A touch of vanilla enhances all the other flavors, adding depth and warmth.
• Peanuts: Roughly chopped, these add a delightful crunch and a salty contrast that perfectly complements the sweet chocolate and peanut butter. You can choose salted or unsalted based on your preference for a sweet-and-salty kick.
• Chocolate Wafer Cookies: These are the “cake” of our ice box cake. Thin chocolate wafers will soften beautifully, creating a cake-like texture after chilling. Brands like Nabisco Famous Chocolate Wafers or Dewey’s Brownie Crisp Cookies are excellent choices.

For the Decadent Chocolate Ganache Topping:

This glossy, rich ganache is the crowning glory of your ice box cake and incredibly simple to prepare.

• Semisweet Chocolate Chips: The foundation of our ganache, providing a deep, balanced chocolate flavor.
• Unsalted Butter: Adds a beautiful sheen and richness to the ganache, making it smooth and velvety.
• Corn Syrup: Just a touch helps give the ganache a luxurious gloss and prevents it from crystallizing, ensuring a smooth finish.

Crafting Your Ice Box Masterpiece: Step-by-Step Assembly

Creating this stunning dessert is surprisingly straightforward. The key is in the layering and the chilling!

Preparing the Creamy Peanut Butter Filling:

The heart of this ice box cake is its light and fluffy peanut butter cream. You’ll begin by combining the softened cream cheese and creamy peanut butter in a stand mixer fitted with a whisk attachment. Whip them together until the mixture is beautifully smooth and well incorporated, typically about 1-2 minutes. Next, gradually add the granulated sugar and vanilla extract, continuing to whip on medium speed until the mixture is smooth and lump-free. The final step for the filling involves slowly pouring in the cold heavy cream in a steady stream. Increase the mixer speed to medium-high and continue whipping until stiff peaks begin to form. This means the mixture will hold its shape when the whisk is lifted, indicating a perfect, airy consistency.

Assembling the Layers:

Before you begin layering, prepare your loaf pan. It’s crucial to double-line a 9×5-inch loaf pan with plastic wrap. Ensure there’s a generous overhang of plastic wrap on all sides. This double layer makes it significantly easier to lift the finished cake out of the pan once it’s set, preventing any sticking or breakage. Set your prepared pan aside.

Now, the fun part – layering! Start by spreading a generous, even layer of your creamy peanut butter mixture at the bottom of the lined loaf pan. On top of this, arrange a layer of about 12 chocolate wafer cookies. Don’t worry if they don’t fit perfectly; you can break some to fill in gaps. Then, sprinkle a portion of your chopped peanuts over the cookies. Repeat these layers two more times: another layer of the peanut butter mixture, followed by chocolate wafers, and then more chopped peanuts. You should aim for a total of three full layers of wafers and peanuts. Finish the cake with a final, thin layer of the creamy peanut butter mixture, smoothing the top with a rubber spatula for a clean finish. Cover the loaf pan tightly with the excess plastic wrap.

The Art of Chilling and Serving

The chilling process is where the magic truly happens for an ice box cake. Once your cake is assembled and covered, transfer it to the freezer for at least 5-6 hours, or ideally, overnight. Freezing the cake solid makes it incredibly easy to slice cleanly. About an hour before you plan to serve, remove the cake from the freezer and place it in the refrigerator to allow it to soften slightly, making it more pleasant to eat without being rock-hard.

When ready to serve, uncover the loaf pan. Place your chosen serving platter over the top of the cake and carefully invert the cake onto the platter. Gently peel away the plastic wrap. Now, it’s time for the grand finale: pour the cooled chocolate ganache evenly over the top and sides of the cake. For an extra touch of elegance and flavor, sprinkle some additional chopped peanuts on top of the ganache. Slice into individual portions and serve immediately to enjoy this cool, creamy, and utterly delightful dessert.

Why This Ice Box Cake is Perfect for Any Occasion

While this Chocolate Peanut Butter Ice Box Cake is a runaway winner as a refreshing summer dessert, its rich flavors and ease of preparation make it a fantastic choice all year long. It’s perfect for summer BBQs, holiday gatherings, potlucks, or simply a sweet treat to enjoy with family after a long day. Its make-ahead nature is a huge bonus, allowing you to prepare it well in advance and simply pull it out of the fridge/freezer when dessert time rolls around. Whether you’re celebrating Labor Day, a birthday, or just the joy of good food, this cake promises to be a memorable addition to your table.

We absolutely encourage you to give this recipe a try! It’s truly a crowd-pleaser and we’re confident it will become a new favorite in your recipe collection. If you have any questions during the process or want to share your experience, please feel free to drop a comment below. Enjoy every delightful bite!

Expert Tips for the Perfect Chocolate Peanut Butter Ice Box Cake

Achieving perfection with this ice box cake is simple with a few insider tips:

• Choosing Your Chocolate Wafers: While Nabisco Famous Chocolate Wafers are a classic choice and widely available, feel free to experiment with other thin chocolate wafer cookies. Dewey’s Brownie Crisp Cookies also work wonderfully, providing a slightly different texture and flavor profile. You can even try homemade thin chocolate cookies if you’re feeling ambitious!
• Peanut Perfection: We love the delightful contrast of salty and sweet, which is why salted peanuts are our go-to for this recipe. However, if you prefer a purely sweet dessert, feel free to use unsalted peanuts.
• Lining the Pan Like a Pro: Don’t skimp on the plastic wrap! A generous overhang on both sides of your loaf pan is crucial. This creates “handles” that make lifting the entire cake out of the pan after chilling incredibly easy and mess-free.
• Freezing for Flawless Slices: Freezing the ice box cake ensures it holds its shape beautifully and makes for clean, easy slices. For the best serving consistency, remember to transfer it from the freezer to the refrigerator about an hour before you plan to cut and serve. This allows it to soften slightly, reaching that ideal creamy, yet firm, texture.
• Ganache Consistency: Ensure your ganache has cooled to a slightly thickened but still pourable consistency before topping the cake. If it’s too hot, it might melt the cream layer; if it’s too cold, it will be too thick to pour smoothly.

More Delicious Summer Desserts to Explore

If you’re a fan of easy, delightful desserts, check out these other recipes that are perfect for any season, especially summer:

• Pecan Cinnamon Roll Ice Box Cake
• Orange Buttermilk Loaf Cake
• Key Lime Panna Cotta

Chocolate Peanut Butter Ice Box Cake

Author: MaryAnn Dwyer

Servings: 10 servings

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Nothing beats a summer ice box cake and this Chocolate Peanut Butter Ice Box Cake is a crowd favorite! You only need a handful of ingredients, a loaf pan and a few hours of chilling time and dessert is served!

Prep Time: 30 mins

Chilling Time: 6 hrs

Total Time: 6 hrs 30 mins

Ingredients

Chocolate Peanut Butter Ice Box Cake

• 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 the ganache, if desired)
• 36 chocolate wafer cookies

Chocolate Ganache Topping

• 3/4 cup semisweet chocolate chips
• 3 Tbsp. unsalted butter
• 1 Tbsp. corn syrup

Instructions

Chocolate Peanut Butter Ice Box Cake

1. Line a 9×5-inch loaf pan with a double layer of plastic wrap, ensuring enough overhang on the sides for easy removal of the cake. Set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, add the cream cheese and peanut butter. Beat until smooth. Add the granulated sugar and vanilla extract and whip at medium speed until smooth, about 2 minutes. Slowly add the cold heavy whipping cream in a steady stream and continue to whip, raising speed to medium-high until stiff peaks begin to form.
3. Spread a generous layer of the peanut butter cream cheese whipped cream evenly in the bottom of the loaf pan. Add a layer of 12 chocolate wafer cookies and some of the chopped peanuts. Continue to layer the whipped peanut butter cream cheese mixture, the wafers, and the peanuts until you reach the top of the loaf pan (you should have 3 layers total). End with a thin layer of the whipped peanut butter cream cheese mixture.
4. Cover the cake with plastic wrap and freeze for 6 hours or overnight. Remove from the freezer an hour before serving and place in the refrigerator to soften slightly. Uncover the loaf pan, place a serving platter over the cake, and invert the cake onto the platter. Peel away the plastic wrap. Pour the cooled chocolate ganache over the cake on the platter. Top with additional chopped peanuts, if desired. Cut into slices and serve immediately.

Chocolate Ganache Topping

1. Add the chocolate chips and butter to a medium bowl and microwave in 20-second intervals, stirring between each, until the chips and butter are melted and smooth. Mix with a rubber spatula until well combined. Add the corn syrup and mix until thoroughly incorporated. Set aside to cool to a pourable but slightly thickened consistency.

Notes

You can use any thin chocolate wafer cookie, store-bought or homemade. Nabisco’s Famous Chocolate Wafers will work, as well as Dewey’s Brownie Crisp Cookies.

I used salted peanuts for this recipe, enjoying the salty/sweet combination. You can use salted or unsalted based on your preference.

Make sure to line your loaf pan with enough plastic wrap overhang so you can remove the cake easily from the pan.

I like to freeze my ice box cake, so it’s easier to cut. I freeze it and then about an hour before serving, I place it in the fridge to thaw a bit before cutting and serving.

Nutrition Information (per serving)

Calories: 630kcal | Carbohydrates: 46g | Protein: 13g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 77mg | Sodium: 323mg | Potassium: 349mg | Fiber: 3g | Sugar: 33g | Vitamin A: 1007IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 2mg

Keyword: chocolate wafer cookies, ice box cake, peanut butter, peanuts

Cuisine: American

Course: Dessert

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