“This is the best thing I’ve ever eaten” are the exact word that came out of my wife’s mouth after she tasted this insanely delicious Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream. Sure Ice Box cakes have been around for a minute and yup I’m late to the party as usual, sorry busy chasing around a 4-year old, but dang did I come back in with a home run . I’m trying to stay humble here, but if I had a restaurant I would figure out how to get this thing on the dessert menu it’s that good. To be honest I’ve only said that about a handful of items and this Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream is right up there.
Let’s bring me down to earth now and off of the clouds where I think I can sit next to Culinary Gods such as Escoffier and chat a bit about this ice box cake. In all honesty yes it’s delicious and the best part is that it’s actually pretty easy to make. I got the idea to make an ice box cake when I was mindlessly looking through Pinterest and Instagram at cakes and pies when I noticed a few of these cakes from celebrity chefs and bloggers. I knew I wanted to get in on the action and immediately brewed up the flavor combo I wanted to make.
Most of the ice box cake recipes that I had seen were chocolate chips and regular cream or some sort of chocolate cream. Now if you’ve been following me for some time you should know that I am all about flavor combos that make up one cohesive recipe where you take a bite of everything at the same time and you’ll get an insane merger of flavors. If you step back and look at this Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream you’ll begin to see it. Peanut butter, which is in the cookies, goes great with bananas, which goes well will honey, and chocolate and graham crackers, which in the end gives you a flavor affinity. Make sense at all or have I lost you? If I did don’t worry I’m getting ready to walk you through.
The first thing you need to do in this Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream is to make the peanut butter cookies. The reason to make them first is so that they can properly cool. If they’re too hot, then they will melt the banana cream and you for sure won’t have an ice box cake. When making this peanut butter cookie recipe I always use my go to all-purpose flour which is Bob’s Red Mill. The Bob’s Red Mill All-Purpose flour is unbleached and an enriched flour that is grown and milled right here in the US. Honestly I use it in everything from breading fried chicken to baking a super gorgeous cake. Yup, it’s that versatile and that good. The peanut butter cookie recipe is extremely standard and if you just have one that you love, you should definitely use it; Just make sure you get 24 cookies!
Next comes the banana cream, which seems to be more like ice cream. It’s ridiculously delicious and dang simple to make. I got the idea for the base of this cream from my dear friend Manuela who blogs at Passion4Baking.com. I’ve used it a few times in some other recipes and it’s always really really good. The base is always sugar, mascarpone cheese, and ice cold heavy whipping cream. Honestly if you whipped those together and froze it, you would have one dang good ice cream. What I did in this banana cream recipe was whisked 3 bananas in a standing mixer with the whisk attachment to break them down and make them smooth. From there I added in the mascarpone cheese and sugar and whipped it until it was completely incorporated. Next I added in the cold heavy whipping cream, which you should put in the freezer for 30 minutes before using, and whip it until stiff peaks are formed. Lastly, finish with a little banana liqueur because why not. Oh yea, try not to drink it all because wow is it good.
Now that you have a complete led and cooled peanut butter cookie recipe and some cold whipped banana cream, it is now time to assemble your ice box cake. Place cookies next to each other to form a circle and place to cookies in the center stacked on top of one another. Add some cream over the top and smooth it out so that it is about 1 inch thick. Simply keep repeating the process until all of the cookies and cream is used up. The more layers the prettier, but it’s ok if you only end up with 4 to 6.
To finish this Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream off I topped it off with some honey, thinly sliced bananas and chocolate shavings. That’s it to this thing, so now it’s your turn to go whip it up. Hit me up on social and let me know what you think if you get a chance to make it!
Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream
For the Cookies:
- 1 2/3 cups Bob’s Red Mill All-Purpose Flour
- 1 tablespoon of baking powder
- 1 cup of softened unsalted butter
- 2 cups of creamy peanut butter
- 2 ½ cups of light brown sugar
- 2 large eggs
- 2 teaspoons of vanilla extract
For the Banana Cream:
- 3 ripe bananas
- 16 ounces of mascarpone cheese
- 1 ½ cups of sugar
- 4 cups of cold heavy whipping cream
- 2 tablespoons of banana liqueur
Cookies: Preheat the oven to 350°.
In a large bowl mix together the flour and baking soda and set aside.
In a standing mixer with the paddle attachment mix together the butter, peanut butter and brown sugar on high speed until light and fluffy, about 4 to 5 minutes.
Next, add in the eggs 1 at a time until combined and then add in the vanilla.
Slowly add the flour mixture until it’s mixed in.
Roll 1” inch size balls with your hands and place each ball on a sheet tray lined with parchment paper. There should be 12 balls to a sheet tray totally 24 cookies.
Bake in the oven at 350° for 12 to 14 minutes. Cool completely.
Banana Cream: Add the bananas to a standing mixture with the whisk attachment and beat on high speed until they are broken down and smooth.
Next, add in the mascarpone and sugar and whip until fluffy, about 4 minutes.
Add in the cream and whip on high speed until stiff peaks are formed. Finish by whisk in the banana liqueur.
Place 1 cookie next to another on a plate with room to add 2 cookies staked on top of each other in the center and add on some cream.
Smooth the cream out so that it’s about 1” inches thick.
Repeat the process until the cookies are gone. Freeze for 2 to 3 hours or overnight.