Peanut Butter Banana Ice Box Cake

Beat the summer heat with a refreshing Peanut Butter Banana Ice Box Cake! This no-bake recipe features layers of banana, vanilla wafers, and a surprising ingredient – cottage cheese. Blended with maple syrup and peanut butter, it’s a protein-packed twist on a classic ice box cake.

For those sweltering summer days when turning on the oven is the last thing you want to do, opt for easy desserts like this cake. Simply blend the cottage cheese mixture, layer your cake, and freeze – it’s that simple! The hardest part is waiting for it to freeze, but just pop it in the freezer before bed and wake up to a delicious treat!

• Cottage cheese: Adds creaminess and protein to the cake.
• All-natural, drippy peanut butter: Easy to mix and provides great flavor.
• Maple syrup: Natural sweetness that complements the peanut butter and banana.
• Vanilla wafers: Soften in the fridge for a delightful texture.
• Mini chocolate chips: A decadent addition to the cake.
• Bananas: Essential for that classic banana flavor.
• Blender: To create a smooth and creamy cottage cheese mixture.

Optional toppings:

• Fresh whipping cream: A dollop on each slice adds a perfect finish.
• Melted peanut butter: Drizzle for extra peanut butter flavor.

What other cookies can I use?

While we used vanilla wafers, feel free to experiment with graham crackers or other cookies that pair well with peanut butter and banana flavors.

Other Yummy Ice Box Cake Variations:

How to Make Peanut Butter Banana Ice Box Cake

This no-bake cake is not only delicious but also fun to make, making it a perfect recipe to involve kids in the kitchen. Here’s how:

1. Blend Cottage Cheese: Blend cottage cheese, peanut butter, and maple syrup until smooth.
2. Make the First Layer: Line an 8×8-inch dish with parchment paper and add chocolate chips.
3. Add Cottage Cheese Mixture: Layer half of the mixture on top of the chocolate chips.
4. Add Bananas: Arrange banana slices over the cottage cheese.
5. Add Nilla Wafers: Layer vanilla wafers flat on top.
6. Repeat: Repeat for the second layer and freeze for at least 8 hours.
7. Serve & Enjoy: Let the cake sit for 30 minutes before cutting and serving.

Store this cake in the freezer for up to 2 weeks, tightly covered with plastic wrap or foil.