Chocolate Peanut Butter Oreo Icebox Cake
With layers of vanilla and chocolate peanut butter whipped cream, this no-bake chocolate peanut butter Oreo icebox cake is a melt-in-your-mouth summer dessert staple!
Servings: 10
Calories: 620kcal
Ingredients
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup creamy peanut butter
- 4 cups heavy whipping cream, chilled and divided
- ½ cup confectioners' sugar, divided
- 1 teaspoon vanilla extract
- about 50 chocolate wafer cookies*
- about 10 peanut butter cups, for garnish (optional)
Instructions
Make the Chocolate Peanut Butter Whipped Cream
- Add chocolate chips and peanut butter to a large bowl. Set aside.
- In a small saucepan, heat 3 cups of the cream until hot but not yet simmering.
- Pour the heated cream over the chocolate chips and peanut butter. Let sit without stirring for 5 minutes, then gently whisk the mixture until smooth. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until well chilled.
Make the Whipped Cream
- Add remaining 1 cup heavy whipping cream, 2 Tbsp. of the confectioners' sugar, and vanilla to a large bowl or the bowl of a stand mixer. Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the mixture on medium-high speed until it reaches stiff peaks. (To test for stiff peaks, turn off the beaters and lift them straight up out of the bowl. It lifting the beaters formed peaks with tips that remain upright, you're ready to go!)
Assemble the Icebox Cake
- Line a standard loaf pan (roughly 8.4"x4.5" with plastic wrap so that all sides are covered and the wrap hangs over the edges. Spread the whipped cream into an even layer in the bottom of the pan. Cover with a layer of chocolate wafer cookies.
- Cover the loaf pan with aluminum foil and place in the freezer while you move on to the next step. (This will allow the whipped cream to firm up, making it easier to spread the layers of chocolate peanut butter whipped cream on top.)
- Once the chocolate peanut butter cream has chilled, remove the bowl from the fridge and add the remaining ⅜ cup (6 Tbsp.) confectioners' sugar. Using a handheld electric mixer, whip the mixture on low speed until fluffy and a bit lighter in color. Be careful not to over-whip the mixture; it should be smooth and fluffy but thick, and over-whipping will cause it to become lumpy.
- Remove the loaf pan from the freezer and uncover. Spread a third of the chocolate peanut butter whipped cream on top of the cookie layer, then top with another layer of cookies. Repeat this step 2 more times. You will now have 1 layer of whipped cream and 3 layers of chocolate peanut butter whipped cream, each separated by a layer of chocolate wafer cookies and with a final layer of chocolate wafer cookies on the top of the loaf pan.
Chill the Cake
- Cover the loaf pan once again with plastic wrap and foil and place it in the freezer for at least 8 hours or overnight.
Serve the Cake
- When you're ready to serve the icebox cake, invert the loaf pan onto a cutting board. The cake should pop out of the pan, and the whipped cream layer will now be on top. Sprinkle broken bits of chocolate wafer cookies and chopped peanut butter cups over the cake for garnish. Slice the cake into 10 slices and serve immediately.
Notes
Storage: Store icebox cake in an airtight container in the freezer for up to 5 days. Let the cake thaw at room temperature for 30 minutes to 1 hour before slicing and serving. I found it easiest to store the cake in the loaf pan sealed with a sheet of plastic wrap and topped with a sheet of aluminum foil.
*In my opinion, Oreo Thins are the ideal cookie for this icebox cake, since they include a thin chocolate wafer plus cream filling, which adds a nice visual layer to the cake. Any chocolate wafer cookie, such as regular Oreos or Nabisco Famous Chocolate Wafer Cookies can also be used, depending on your preferences.
Icebox cakes typically chill in the refrigerator, but I prefer to freeze this cake since I think a colder temperature helps the whipped cream to hold its shape the best while supporting the crushed cookie and candy topping and allowing for clean cake slices. If you prefer a softer texture, you can chill and store the cake in the fridge before serving.
Nutrition
Serving: 1slice | Calories: 620kcal | Carbohydrates: 27g | Protein: 9g | Fat: 55g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 112mg | Potassium: 353mg | Fiber: 3g | Sugar: 21g | Vitamin A: 1413IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg