Today’s recipe is a delicious, simple to make monster cookie icebox cake. Packed full of chocolate, peanut butter and cream it tastes just like an ice cream cake!
My monster cookies are one of my and my family’s favourite cookies to eat so I knew I had to try some other variations of it. Hence, my monster cookie icebox cake was born. This cake includes every aspect of a monster cookie, including the oatmeal, chocolate, m&ms and peanut butter. I made sure to not leave out any aspect of the traditional cookie as these ingredients are what make monster cookies so delicious!
I love a good icebox cake because they are so versatile and yet so simple. This cake only has 7 ingredients and comes together in about 10 minutes. Plus as it’s meant to be eaten chilled, it makes for a perfect treat on a hot summer day.
For other delicious summer dessert options, try my creamy lime bars or my orange chocolate chip pecan cookies for some bright citrus notes.
The longest part of making this icebox cake is the chill time as it needs to sit in the fridge for at least 6 hours to set up. You can speed this up however by placing the cake in the freezer. As we’re dipping the cookies in milk first, they will still get nice and soft if the cake sets in the freezer rather then the fridge. I actually prefer to put my icebox cakes in the freezer as they then taste more like an ice cream cake. If you do chill the cake in the freezer, allow 5 minutes to let the cake sit at room temperature so it’s still easy to cut.
My absolute favourite part of this cake is by far and away the peanut butter whipped cream. Rest assured, I will be creating other recipes with this cream as it is just too good. I don’t go light on the peanut butter either. This whipped cream is packed with 2/3 cup of peanut butter so believe me, you will definitely taste it. As there is so much warmed peanut butter added to the cream, it increases the temperature of the cream making it softer. Therefore, I don’t recommend piping with the cream as it will likely deflate. I do plan to test the whipped cream separately however to see if I can turn it into a pipeable consistency to put on a cupcake or cake. So stay tuned for that recipe to hopefully come soon!
Icebox Cake Assembly
So I’ve created this monster cookie icebox cake with 3 layers of cookies which creates big layers of the amazing peanut butter whipped cream. I find the 3 layers gives this more of an ice cream cake feel but if you prefer, you can do 4 layers of cookies and just put less whipped cream between each layer. This will make it a bit more cakey as you will have more soft cookies vs big layers of whipped cream. Personally I cannot get enough of this peanut butter whipped cream in my mouth, it’s soo good!
Baking Tips
- I don’t recommend piping the cream as it is quite soft due to how much peanut butter I’ve crammed into it. I promise it’s so worth it though.
- I’ve tested this recipe in a loaf pan and am unsure of how it would fit in other size pans. I think you could make it work but probably could only fit 3 layers at most.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
If you need some other easy dessert options, try my peanut butter crunch bars or my biscoff brownies for some chocolate packed options.
I’ve really been feeling the 90’s music lately so here’s some of the best! Here’s Mambo No. 5 by Lou Bega. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Monster Cookie Icebox Cake
Ingredients
- 3 cups (660g) whipping cream
- 1/2 cup (70g) icing sugar
- 2/3 cup (150g) creamy peanut butter (not natural)
- About 16 oatmeal cookies (depends on size of your cookies)
- 1/3 cup (75g) whole milk (or milk of choice)
- 1/4 cup (40g) mini semi sweet chocolate chips
- 1/4 cup (55g) mini m&m's
Instructions
- In the bowl of a stand mixer or large mixing bowl, add the whipping cream and icing sugar. Whip until soft peaks form.
- While that's mixing, warm your peanut butter in a microwave safe bowl until just barely warmed and liquid. Heat in 10 second increments so as not to overwarm it. It's important to not have it hot as this will prevent your cream from whipping up.
- Pour in the warmed peanut butter and whisk until stiff peaks form. Set in the fridge. *see notes
- Cover the inside of a 9×5 loaf pan with cling wrap or parchment paper. I prefer cling wrap. Make sure you leave some overhanging as you'll need to be able to lift it out of the pan. **see notes
- Pour the milk into a small bowl that you can dip the cookies easily.
- Dip each cookie so it's covered in the milk. Shake off the excess milk gently and then place on the bottom of the pan until it's covered. Depending on the size of your cookies, you may need to break some in half to cover the pan properly.
- Spread 1/3 of your whipped cream over top of the cookie layer (***see notes for for other layer options). Then sprinkle 1/3 of your chocolate chips and m&ms on top of the cream. Repeat this 2 more times. You should finish with a cream layer with the chips and m&ms on top. ****see notes for step by step
- Cover with cling wrap and set in the fridge for at least 4 hours or in the freezer for at least 2 hours. If placing in the freezer, it will be more like ice cream cake and you may need to let it sit for a minute before you can cut it. I prefer to eat it out of the freezer.
- Store covered in the fridge up to 3 days or in the freezer for up to 1 week and enjoy!
Notes
- Cookies
- Cream
- Chocolate chips and m&ms
- Cookies
- Cream
- Chocolate chips and m&ms
- Cookies
- Cream
- Chocolate chips and m&ms
