Cool down for the summer with this dreamy, creamy Peanut Butter Banana Ice Box Cake recipe. No baking is necessary for this cake, as it gets frozen with layers of banana, vanilla wafers, and the secret ingredient of cottage cheese!
It’s blended with maple syrup and peanut butter to create a delicious, high-protein version of a classic ice box cake.
I am not a fan of turning on the oven on those hot summer days, so when I’m craving a sweet treat, I always go for easy desserts like this No-Bake Peanut Butter Oat Cups or Cookie Dough Banana Nice Cream. But now, this peanut butter banana ice box cake is my go-to dessert. The kids LOVE it too!
To make this delicious no-bake dessert, you’ll need to blend the cottage cheese mixture, layer up your cake, then freeze. It’s super simple, and the toughest part is waiting the 8 hours for it to freeze. Just make it before bed, and you’ll sleep right through it. 😉
- Cottage cheese: What makes this ice box cake stand out from the rest is the use of cottage cheese in the filling. It adds a nice creaminess to the cake while also providing a good source of protein.
- All-natural, drippy peanut butter: We prefer all-natural, drippy peanut butter because it’s easier to mix into the cottage cheese. Also, all-natural just tastes better to us!
- Maple syrup: Adds a natural sweetness and pairs so well with the peanut butter banana flavors.
- Vanilla wafers: We love the way vanilla wafers soften in the fridge and add a nice texture to this cake!
- Mini chocolate chips: These are layered throughout the cake for a little extra indulgence.
- Bananas: Of course, you can’t have a banana cake without bananas! Make sure to use ripe bananas for the best flavor.
- Blender: To blend the cottage cheese mixture until smooth and creamy.
Optional toppings:
- Fresh whipping cream: Just a dollop on top of each slice adds the perfect finishing touch.
- Melted peanut butter: For a little extra peanut butter flavor, drizzle some melted peanut butter on top before serving.
What other cookies can I use?
We used vanilla wafers, but you can also use graham crackers or any other type of cookie that you think will pair well with the peanut butter and banana flavors. Get creative and try different combinations!
Other Yummy Ice Box Cake Variations:
How to Make Peanut Butter Banana Ice Box Cake
This is honestly one of the most fun cakes to make! Plus, since there’s no baking involved, it’s a great recipe to make with kids. Here’s how to make this delicious dessert:
- Blend Cottage Cheese: Start by placing the cottage cheese in a blender and blending until smooth. Then add the peanut butter and maple syrup and blend until combined. Set aside.
- Make the First Layer: Next, lay parchment paper into an 8×8-inch baking dish and sprinkle 2 tablespoons of chocolate chips on the bottom of the baking dish.
- Add Cottage Cheese Mixture: Pour half of the cottage cheese mixture on top of the chocolate chips.
- Add Bananas: Lay half of the banana slices flat across the top of the cottage cheese mixture.
- Add Nilla Wafers: Next, layer 24 of the nilla wafers making sure to keep them flat and not overlapping.
- Repeat: Repeat the above for the second layer. Then gently press the final layer of nilla wafers into the dish and cover with plastic wrap or tin foil.
- Freeze Cake: Freeze your ice box cake for at least 8 hours to overnight.
- Serve & Enjoy: To serve, flip the baking dish onto a cutting board. Add your toppings and allow the icebox cake to sit for 30 minutes before cutting. Enjoy!
Be sure to line the 8×8-inch pan with parchment paper. It will be easier to cut the cake after it’s frozen.
This cake is best stored in the freezer, tightly covered with plastic wrap or tin foil. It will keep for up to 2 weeks in the freezer.
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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.
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Lay parchment paper into an 8×8-inch baking dish.
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Sprinkle 2 tablespoons of chocolate chips on the bottom of the baking dish.
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Pour half of the cottage cheese mixture on top of the chocolate chips.
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Lay half of the banana slices flat across the top of the cottage cheese mixture.
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Next, layer 24 of the nilla wafers making sure to keep them flat and not overlapping.
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Repeat the above for the second layer.
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Gently press the final layer of nilla wafers into the dish and cover with plastic wrap or tin foil.
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Freeze for at least 8 hours or overnight.
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To serve, flip the baking dish onto a cutting board. Allow the icebox cake to sit for 30 minutes before cutting.
- Be sure to line the 8×8-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 information is automatically calculated, so should only be used as an approximation.
