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A dessert in a glass topped with whipped cream and caramel sauce. Crumbled biscuit pieces are visible, adding texture to the creamy base of this peanut butter banana ice box cake.
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Peanut Butter Banana Ice Box Cake Recipe

This Peanut Butter Banana Ice Box Cake is a perfect summer dessert that requires no baking and only 6 ingredients. It's rich, creamy, and packed with protein, thanks to the cottage cheese and peanut butter!
Prep Time8 hours 30 minutes
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: ice box cake
Servings: 9
Author: Emily Richter

Ingredients

Cottage Cheese Layer

  • 24 oz. cottage cheese
  • ¼ cup all-natural drippy peanut butter
  • 4 tablespoons maple syrup

Other Ingredients

Toppings

  • fresh whipping cream
  • melted peanut butter
  • crushed wafer cookies

Instructions

  • Place the cottage cheese into a blender and blend until smooth. Then add the peanut butter and maple syrup and blend until combined. Set aside.
    A blender containing yogurt, peanut butter, vanilla extract, and honey viewed from above evokes the creamy richness of a peanut butter banana ice box cake.
  • Lay parchment paper into an 8x8-inch baking dish.
  • Sprinkle 2 tablespoons of chocolate chips on the bottom of the baking dish.
    A square baking pan lined with parchment paper, scattered with small chocolate chips, hints at the indulgent layers of a peanut butter banana ice box cake, placed on a light-colored surface.
  • Pour half of the cottage cheese mixture on top of the chocolate chips.
    A hand holding a spoon smooths out a white batter for peanut butter banana ice box cake in a parchment-lined square baking pan on a textured countertop.
  • Lay half of the banana slices flat across the top of the cottage cheese mixture.
  • Next, layer 24 of the nilla wafers making sure to keep them flat and not overlapping.
    A baking dish filled with layers of vanilla wafer cookies, partially submerged in a creamy mixture, transforms into a delectable peanut butter banana ice box cake.
  • Repeat the above for the second layer.
  • Gently press the final layer of nilla wafers into the dish and cover with plastic wrap or tin foil.
  • Freeze for at least 8 hours or overnight.
  • To serve, flip the baking dish onto a cutting board. Allow the icebox cake to sit for 30 minutes before cutting.
    Close-up of a layered peanut butter banana ice box cake with a creamy white filling, chocolate chips on top, and a base of cookies, set on crinkled parchment paper.

Video

Notes

  • Be sure to line the 8x8-inch pan with parchment paper. It will be easier to cut the cake after it’s frozen.
  • We used vanilla wafers, but you can use graham crackers.

Nutrition

Serving: 0g | Calories: 360kcal | Carbohydrates: 49g | Protein: 12g | Fat: 14g | Fiber: 2g | Sugar: 28g