This Nutter Butter Icebox Cake is a nostalgic nod to one of my all-time favorite summer desserts growing up: my mom’s Drumstick dessert – a frozen treat with a Nilla Wafer crust and peanut butter cream topped with nuts and chocolate syrup.
Since peanut butter is my favorite food group, I decided to turn up the PB volume with this decadent icebox cake.
The crust starts with crushed Nutter Butters, roasted peanuts, peanut butter, and melted butter, all pressed into a 9-inch springform pan. Instead of chocolate syrup (which I’m not a huge fan of), I top it with homemade chocolate Magic Shell – a mix of dark chocolate and coconut oil that hardens when chilled.
This base is topped with a peanut butter mascarpone cream dotted with chunks of Nutter Butters. The finishing touch is a sprinkle of reserved crust, a drizzle of chocolate, and a handful of chopped peanuts.
Let it chill in the fridge for at least 8 hours, then slice your way into this peanut butter dream.
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Nutter Butter Ice Box Cake
(1 votes, average: 5.00 out of 5)
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Ingredients
- 1 (16-ounce) package Nutter Butter Cookies, divided
- 1 cup roasted salted peanuts
- 3 tablespoons unsalted butter, melted
- 2 tablespoons creamy peanut butter (don’t do natural)
- 6 ounces dark chocolate, chopped
- 2 tablespoons virgin coconut oil
- 16 ounces Italian mascarpone cheese
- 1/2 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup creamy peanut butter
- 2 cups heavy cream
- 3 tablespoons chopped salted peanuts
Instructions
- To make crust: Combine 8 ounces Nutter Butter Cookies and 1 cup roasted salted peanuts in the bowl of a food processor and pulse until finely ground, with a sandy texture. Transfer the mixture to a large bowl.
- Add 3 tablespoons melted unsalted butter and 2 tablespoons creamy peanut butter to the crumbs and mix using a spatula or clean hands until evenly combined. Reserve ½ cup of the crust mixture to sprinkle on top. Press the remaining mixture in the bottom of a 9-inch springform pan.
- Make the chocolate: Place 6 ounces chopped dark chocolate and 2 tablespoons virgin coconut oil in a small heatproof bowl set over simmering water. Stir until melted. Set aside and make the filling.
- To make filling: Add 16 ounces Italian mascarpone cheese, ½ cup granulated sugar, 2 teaspoons pure vanilla extract and ½ cup creamy peanut butter to the bowl of a stand mixer fitted with a whisk attachment. Mix until thoroughly combined. Scrape down the bowl, and with the mixer on low, add 2 cups of heavy cream. Slowly increase speed and beat until soft peaks form. Chop 8 ounces Nutter Butter Cookies into large chunks (6 to 8 chunks per cookie) and fold into the cream.
- To Assemble: Pour ½ cup of the melted chocolate over the crust, swirling it around to ensure even coverage. Gently spread cream over the cake and smooth the top. Don’t worry if some of the chocolate mixes in with the cream – we’re not looking for perfection here!
- Sprinkle the cake with the reserved crust, drizzle with desired amount of remaining chocolate, and sprinkle on 3 tablespoons chopped salted peanuts. Cover with plastic wrap and refrigerator overnight.
- When ready to serve, run a small, sharp knife around the cake and release from the pan. Slice and serve.
- Chill time:
- Category: Dessert
Quick question! Are smooth and creamy peanut butter different? I see it calls for both
Nope – that was my bad! Updated the recipe so everything says smooth. Thanks for catching that!