Peanut Butter Oreo Icebox Cake – Dairy free and vegan!
This fully loaded peanut butter Oreo icebox cake is a frozen delight full of dairy free peanut butter fluff, chocolate whipped cream, (dairy free) milk-soaked Oreos, and lots of peanut butter cups!!! Trust me, you’d never believe this icebox cake is vegan- it’s THE no bake dessert of the summer!
The iconic no bake icebox cake – with a vegan twist!
Everyone loves a good no bake dessert for the summertime heat, and this peanut butter “Oreo” icebox cake absolutely hits the spot. It’s made with just 6 ingredients and only 15 minutes of prep work for a sensationally satisfying treat.
My family quite literally demands this recipe for every summer get together (okay, and my vegan s’mores cake).
This is my twist on the classic icebox cake- you know the one. Fluffy layers of whipped cream, milk-soaked chocolate wafer cookies, and shaved chocolate all set in a loaf pan. I decided we needed a Parent Trap-esque flair for our ’90’s nostalgic summer with a peanut butter cream cheese whipped cream, Oreo cookies, and chocolate whipped cream- and making it all dairy free and vegan.
But trust me, you wouldn’t even know!! (just ask my non-vegan family!)
When developing the recipe, I did try out the classic icebox cake in loaf pan form. However, I wasn’t quite in love with the big slices, and felt that a square slice actually really looked best.
You got super fluffy layers of peanut butter and chocolate and Oreos all in one beautifully soft yet perfectly set bite with a square slice. However, you can still of course make your peanut butter Oreo icebox cake in a loaf pan! I just recommend halving the recipe 🙂
How I assemble an icebox cake
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Can’t find vegan heavy cream?
No problem. You can also sub in 2 tubs of frozen vegan whipped topping for the heavy cream and powdered sugar for the peanut butter portion, and 1 tub for the heavy cream and powdered sugar in the chocolate portion!
Tips for making a vegan icebox cake:
- Use a chilled bowl for making the whipped cream. Just like with regular whipped cream, I found that vegan heavy cream works best if you chill your bowl for at least 20 minutes in the freezer beforehand.
- Make it gluten-free. You can totally use gluten-free Oreo-like cookies, and you’re all set!
- Want to keep it in the classic loaf pan shape? Divide the recipe in half, and assemble away!
- Make it ahead of time. You can definitely make this icebox cake day of or the day before- either works! It will need to be re-chilled after 20 or 30 minutes on the table however.
- Don’t skip the milk dunk: This ensures that your Oreos will be soft when you slice into your icebox cake- otherwise, you’ll ruin the beautiful layers, as it’s hard to slice the Oreos when they’re hard!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Peanut Butter Oreo Icebox Cake – Dairy free and vegan!
- Prep Time: 30
- Chilling time: 240
- Total Time: 4 hours 30 minutes
- Yield: 16 1x
- Category: No bake
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
This fully loaded peanut butter Oreo icebox cake is a frozen delight full of dairy free peanut butter fluff, chocolate whipped cream, (dairy free) milk-soaked Oreos, and lots of peanut butter cups!!! Trust me, you’d never believe this icebox cake is vegan- it’s THE no bake dessert of the summer!
Ingredients
- 2 cups (480 mL) vegan heavy cream, cold
- 8 ounces (226 g) vegan cream cheese, room temperature
- 1 1/2 cups (375 g) creamy peanut butter
- 1 cup (140 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups (360 mL) vegan heavy cream, cold
- 1/4 cup (25 g) cocoa powder
- 3/4 cup (105 g) powdered sugar
Oreo Layers:
- 24 Vegan Oreos (I use Whole Foods 365 or Back to Nature or homemade )
- 1/4 cup dairy free milk, like oat milk, almond milk, or soy milk
- Vegan Oreos (I use Whole Foods 365 or Back to Nature)
- Peanut butter cups
- Peanut butter
- Vegan ganache
Instructions
- Prep: Place two medium to large bowls in the freezer to chill for 20 minutes. Line a 9” square pan with plastic wrap or parchment paper, and set in the freezer as well.
- Make the peanut butter filling: In a chilled bowl, use a hand mixer to beat the vegan heavy cream from the peanut butter filling section into stiff peaks. Add in the powdered sugar and vanilla extract, and mix until incorporated. Then add in the peanut butter and vegan cream cheese, and mix again until creamy. Set aside.
- Make the chocolate ice cream: In the remaining chilled bowl, use a hand mixer to beat the vegan heavy cream from the chocolate filling section into stiff peaks. Add in the cocoa powder and powdered sugar, and mix until incorporated. Be careful, as cocoa powder can spray up before fully incorporated, so start slow then increase speed.
- Assemble the icebox cake: Remove the pan from the freezer. Spoon half of the peanut butter batter into the loaf pan, and spread to be smooth. Dip an Oreo into the dairy free milk, and place on top of the peanut butter layer. Repeat until the peanut butter layer is fully covered (about 12 Oreos- you may need to slice them in half to fit, like I did. See post photos). Then spoon all of the chocolate batter on top, and spread smooth. Place another layer of dairy free milk soaked Oreos on top. Finally, spoon the remaining peanut butter ice cream layer on top, and smooth to finish. You can add an extra layer of Oreos here if desired.
- Freeze: Place the peanut butter Oreo icebox cake into the freezer to chill for 3+ hours, or overnight.
- When ready to serve: Make a batch of vegan chocolate ganache. Wait for the ganache to cool 20 minutes so it doesn’t melt the icebox cake, and rather sets perfectly on the chilled cake top.
- Flip and decorate: Remove the icebox cake from the freezer. Place a piece of parchment paper down on top of the cake, along with your serving plate. Carefully flip the cake over so that the plate is now on the bottom and the cake is flipped upside down, with the pan on top. Carefully remove the pan, and peal away the parchment paper. Pour the chocolate ganache on top, and decorate with chopped vegan peanut butter cups, crushed Oreos, and a drizzle of peanut butter.
- Slice and serve! Slice immediately and enjoy. Store the cake in the freezer after about 20-30 minutes. Enjoy!
Notes
Gluten free: Use gluten-free Oreos or make them yourself (see ingredients list for link!).
Need an even easier icebox cake? Use 2 containers of frozen vegan whipped cream for the peanut butter layer, and 1 container for the chocolate layer in lieu of the vegan heavy cream and powdered sugar. Use a hand mixer to incarnate in the peanut butter and cream cheese into the peanut butter layer and the cocoa powder into the chocolate layer.
Loved this recipe! So delicious and perfect for a sweet but summery treat. I can’t wait to make this for more of my friends this summer.
Absolutely divine and so easy to prepare!
Oh I’m so so happy you loved it!! Thank you for the review and enjoy!
So good! Been a nice treat for the hot summer days.
This is wonderful 🙂 So happy you love!! Thank you for the review!!
Question, I have Skippy natural creamy/no stir peanut butter. Will that work or should I get just regular peanut butter? Thank you
Hi Liz! I personally think regular natural peanut butter works best, no stir can work- it’ll be just a bit thicker to work with!
How do I print this recipe as a hardcopy that I can annotate?
SIGNED UP figuring I would receive a printable file…but NO?!
Please advise.
FRANK
Hi Frank! There’s actually a button on the recipe card that says “print recipe” next to “pin recipe.” Sorry for the confusion!
What brand or vegan heavy cream do you use?:) The only brand I know of is Silk, and sometimes it’s hit or miss if I can find it. Any other suggestions in case it’s hard to find?
Thanks!
Hi Carolynne! So I use Silk here- it’s great!! I notice though if you’re getting one that’s closer to the expiration date, it may be a bit thicker oddly and harder to cream. I also liked Plant Crock vegan heavy cream, but haven’t found it in a while so they may have discontinued it? Califia is okay- sometimes it whips sometimes it’s a dud. But Silk should be good to go!
Made this yesterday for a cookout with friends and it was AMAZING. Definitely saving and will make again. Chefs kiss!
This is so awesome to hear!! Thank you so much for the kind words 🙂 So glad everyone loved it!! Enjoy!!
quick question… is it really 11 and a 1/2 cup of heavy cream for the chocolate layer for a 9″ pan?
Oh this was a great call so sorry!! For some reason, the recipe card was reading it as 1 “1 1/2 cups” as if it were one entity, but I fixed it! 1 1/2 cups or 360 mL 🙂 Thank you so much for catching that!