Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream
This Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream will be the best dessert you've ever eaten, guaranteed!
Servings: 12
Prep Time: 45 minutesminutes
Cook Time: 15 minutesminutes
Freeze Overnight: 3 hourshours
Total Time: 4 hourshours
Ingredients
For the Cookies:
1 2/3cupsBob’s Red Mill All-Purpose Flour
1tablespoonof baking powder
1cupof softened unsalted butter
2cupsof creamy peanut butter
2 ½cupsof light brown sugar
2large eggs
2teaspoonsof vanilla extract
For the Banana Cream:
3ripe bananas
16ouncesof mascarpone cheese
1 ½cupsof sugar
4cupsof cold heavy whipping cream
2tablespoonsof banana liqueur
Instructions
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.