Nutter Butter Icebox Cake – An icebox cake recipe made with Nutter Butter cookies, creamy peanut butter sauce and peanut butter whipped cream. So rich!
If I ever put “best” in the title of any of my recipe posts, please smack me upside the head! (Virtually, of course.) “Best” is so relative when it comes to food!
What I may think is the best chocolate ice cream, somebody else could (and probably would) argue otherwise. I just can’t proclaim something to be the best whatever and make it be so for all of humanity.
However, I’ll just say it here—this Nutter Butter Icebox Cake may be the best peanut butter dessert I’ve ever had!! And as a car salesman once said to me, “That’s no BS!”
Which in his case it was. (We should have guessed that when he told us we could call him, “Rock.” Really? You’re an adult, dude!) But in the case of this Nutter Butter Icebox Cake, it’s definitely no BS!
My mom and stepdad happened to be visiting right after I made this dessert, and I think it’s safe to say they also were blown away by this Nutter Butter Icebox Cake! (My mom even helped with the photos – thanks, Mom!) I generally don’t like to toot my own horn, but it’s pretty amazing. Maybe even amah-zing!
What makes it so good? Well, first, let’s state the obvious. It’s all peanut butter! No chocolate, no butterscotch; nothing but rich and delicious peanut butter! The peanut butter whipped cream really balances out the heavier and richer Nutter Butter cookies and peanut butter sauce so that it’s also kind of a light dessert that doesn’t totally overwhelm you. And like all icebox cakes, it’s a great chilled dessert for a summer day!
If you’re not familiar with icebox cakes, they’re not really cakes in the traditional sense at all! The best part is, they’re no-bake! Great, right?
In the U.S., icebox cakes were introduced during World War I (when many people had iceboxes rather than refrigerators!) and were considered trendy at the time because they incorporated “modern” short-cuts like packaged cookies and tub whipped cream.
A traditional icebox cake has chocolate wafers and whipped cream, but there are tons of variations. Like this amah-zing one I’m sharing with you today!
This Nutter Butter Icebox Cake is super easy to make, and you can even make the peanut butter sauce in advance to save even more time. Although icebox cakes are no-bake, don’t try to rush them! When the recipe says to refrigerate for 24 hours, that’s no BS!
The reason is because the cookies need time to soften so that they’re the right consistency and not too hard when the dessert is served. We also help with that process here by dunking each cookie very briefly in milk before putting it in the pan. You don’t need to soak the cookies; just a quick dunk will do.
The hardest part in making this Nutter Butter Icebox Cake is having enough patience to wait 24 hours to dive into it! Every time you open your refrigerator door, you’ll be met with a rush of peanut butter aroma that will have your mouth watering! Resist the temptation; it’s definitely worth the wait!!
- Approximately 50 Nutter Butter cookies (you will need two packages)
- ¾ cup milk
- 2 cups creamy peanut butter
- ½ cup peanut oil
- ¼ cup powdered sugar
- ¾ teaspoon kosher salt
- 3 cups cold heavy whipping cream
- ¾ cup powdered sugar
- ¼ cup plus 2 tablespoons creamy peanut butter
- 1 ½ teaspoons pure vanilla extract
Puree all ingredients in a food processor or blender until smooth. May need to scrape down the sides a few times. Can be made in advance and stored in an air-tight container for up to two weeks.
Chill a large mixing bowl and beaters in refrigerator for at least one hour. Beat the heavy cream, confectioner’s sugar, peanut butter, and vanilla in chilled bowl on medium-high speed until soft peaks form. Refrigerate until ready to use.
Lightly coat the sides of a 9” round by 3” high springform pan with non-stick cooking spray. Line the sides of the pan with two 14.5” x 3” strips of parchment paper.
Place milk in a small deep bowl. Set aside.
Using a small offset spatula or the back of a spoon, spread a thin layer (about ¼”) of the whipped cream onto the bottom of the pan.
Dip a cookie in the milk (a quick dip will do), and place on top of the whipped cream layer, starting on the perimeter of the pan. Repeat until the whipped cream layer is covered as much as possible with cookies, filling in any large gaps with broken cookies. The pieces should touch.
Spread a generous layer of peanut butter sauce over the cookies. The cookies should be completely covered, but you may still see their outlines.
Add a thick layer of whipped cream (about 1/2” to 3/4”) to cover the peanut butter sauce.
Continuing layering as before (cookies, peanut butter sauce, whipped cream) until you reach the top of the pan. (I had three layers of cookies/sauce/whipped cream.)
After spreading the top of the cake with a final layer of whipped cream, gently cover the cake with plastic wrap. Refrigerate for 24 hours.
Peel the plastic wrap away from the cake and run a paring knife between the paper and the pan. Open the pan’s clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the springform pan’s bottom, to a serving platter. Drizzle with remaining peanut butter sauce and garnish with additional cookies if desired. Slice into wedges and serve.
Peanut butter sauce recipe slightly adapted from Bon Appetit.