Monster Cookie Icebox Cake
Delicious, simple to make monster cookie icebox cake. Packed full of chocolate, peanut butter and cream it tastes just like an ice cream 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 9x5 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
*As we're adding warm peanut butter to the cream, it will get soft. Placing it in the fridge for a minute helps it from getting too soft. If you don't have room, this step isn't necessary.
**If you just want to serve the cake straight out of the pan, you absolutely can! It will be messy though but I've done it before. If you want to do it this way, you don't need to cover the pan at all.
***You can do 4 layers of cookies if you prefer. You would do everything the same, just an extra layer of each. Only spread 1/4 of the whipped cream between each layer.
****Layers go:
- Cookies
- Cream
- Chocolate chips and m&ms
- Cookies
- Cream
- Chocolate chips and m&ms
- Cookies
- Cream
- Chocolate chips and m&ms
Tried this recipe?Let us know how it was!