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Peanut Butter Ice Box Cake

Peanut Butter Ice Box Cake

Peanut Butter Icebox Cake is a creamy, dreamy, no-bake dessert layered with peanut butter mousse and graham crackers that soften to cake-like perfection as it chills—easy to make, wildly satisfying, and ideal for make-ahead entertaining or weeknight indulgence. A cool classic that brings together bold peanut butter flavor and nostalgic icebox charm in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings 8

Ingredients
  

  • 3 cups chilled canned coconut cream from two 13.5 oz cans; be sure to refrigerate the full cans overnight before using. This works best with brands that contain only coconut and no fillers—great options include Trader Joe's, Aroy-D, Savoy, or Nature’s Charm. For quicker prep, you can substitute with coconut whipped topping like So Delicious Coco Whip. If you're not dairy-free, regular heavy cream, heavy whipping cream, or your preferred whipped topping can also be used.
  • 1/2 cup creamy peanut butter; you can substitute with any nut butter or seed butter of your choice to keep it paleo-friendly.
  • 1/3 cup powdered sweetener of choice; we recommend powdered pure maple sugar or powdered coconut sugar for a natural option. For a low-carb or keto version use powdered alternatives like Lakanto powdered monk fruit sweetener, erythritol, or SWERVE. You can also opt for any organic powdered icing sugar you prefer.
  • 1 teaspoon pure vanilla extract.
  • 25 –30 grain-free cookies or more depending on the brand and pan size you’re using. We love Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies, or Hu’s Kitchen Grain-Free Snickerdoodles to keep the recipe paleo, vegan, and grain-free. For a keto-friendly option, use High Key Snickerdoodles, High Key Vanilla Wafers, or your own homemade keto shortbread cookies. You can also use regular or gluten-free graham crackers if not following paleo guidelines.
  • 3/4 cup dairy-free chocolate grated or shaved and divided into three equal parts. Great dairy-free brands include Lily’s Sweets, Pascha’s, Hu’s Kitchen, or Eating Evolved.
  • 3/4 cup chopped pecans also divided into three equal parts for layering.
  • Optional Toppings:
  • Crushed grain-free cracker crumbs
  • Chopped nuts
  • A drizzle of melted dairy-free chocolate
  • Dairy-free caramel sauce

Instructions
 

MAKE WHIPPED CREAM:

  • Using a hand mixer or the bowl of a stand mixer, whip the chilled coconut cream until soft peaks form. Add in the powdered sugar (and vanilla extract, if using), and continue whipping until stiff peaks hold. Set aside 1/2 cup of the whipped cream to use for the topping.

ASSEMBLE THE CAKE:

  • Begin by spreading a thin layer of the cream mixture into the bottom of an 8x8-inch pan to lightly coat the base. Arrange a single layer of cookies or crackers over the cream in the center of the pan, then break 1 or 2 extra cookies or crackers as needed to fill in any remaining gaps.
  • Spread half of the remaining cream mixture evenly over the cookie layer. Sprinkle one-third of the grated or shaved chocolate and chopped pecans on top. Add another layer of cookies or crackers, breaking them as needed to fully cover the surface. Spread the rest of the cream mixture on top, followed by a second portion of the chocolate and pecans. Add one final layer of cookies or crackers, then spread the reserved 1/2 cup whipped cream evenly over the top.
  • Finish by sprinkling crushed cookie or cracker crumbs across the surface and topping with the remaining portion of grated chocolate and chopped pecans. If desired, drizzle melted chocolate and/or dairy-free caramel sauce over the top.
  • Refrigerate the assembled cake for at least 4 hours or overnight to allow the cookies or crackers to fully soften and absorb the flavors.

Notes

*If you’d like to make this icebox cake in a 9x13-inch pan, simply increase all ingredients by 1.5 times to ensure proper layering and coverage.
This dessert is at its absolute best when enjoyed the same day it's made, but if you have leftovers, here’s how to keep them fresh:
To store: Cover the cake and store it in the refrigerator for up to 3 days. The texture will soften a bit more over time but will still taste delicious.
For make-ahead prep: You can fully assemble the cake a day in advance and keep it covered in the fridge overnight. This actually helps the flavors meld and the cookies soften perfectly.
To freeze: If you’d like to freeze it, wrap the cake well and place it in the freezer for up to one week. While it can technically be frozen for up to a month, it’s best enjoyed within that first week to prevent the cookies from becoming overly soft and crumbly.