Chocolate Icebox Cake with SunButter

This Chocolate Icebox Cake is the perfect no bake summer dessert to enjoy all season long with chocolate and SunButter in every bite! Layers of graham crackers alternate with a fluffy whipped cream and yogurt SunButter filling that tastes decadent, yet light and airy. 

Nut Free, Peanut Free, Egg Free, Soy Free

As soon as it gets just a little bit warmer outside I try to minimize my use of the oven. There’s nothing worse than a hot and humid day with the oven on, amIright?!

With plenty of summer birthdays in my family, the same old ice cream cake gets old real quick, so that’s why I love icebox cakes!

What is an Icebox Cake?

An icebox cake is a no-bake dessert that has layers of wafer cookies and whipped cream that sets in the refrigerator.

For a little bit of history, icebox cakes became popular in the U.S. in the 1930s because it was such an incredible shortcut in the kitchen. Cookie companies even began to print icebox cake recipes on the back of the box because consumers loved them.

This Icebox Cake is a little bit different from most classic recipes you see because it doesn’t only use whipping cream, but also Greek yogurt. The dietitian in me loves the protein punch to help balance your blood sugar, but I also love the tangy flavor it adds to balance out the sweetness. In addition, the SunButter lends a creamy flavor addition that you’re going to love!

This Chocolate SunButter Icebox Cake is…

• Easy to make
• Freakin’ DELICIOUS
• Made with just 7 ingredients
• No bake (AKA perfect for the summer)
• Light and airy

Ingredients to Make a Chocolate SunButter Icebox Cake

You only need 7 ingredients to assemble this cake. You’ll need…

1. Greek yogurt
2. Heavy whipping cream
3. Chocolate SunButter
4. Cocoa powder
5. Honey
6. Graham crackers
7. Mini chocolate chips

Greek yogurt and whipped cream are the fluffy base of this cake. I prefer to use an electric hand mixer because that’s what my mom always made whipped cream with, but you can also use a stand mixer. Using the Greek yogurt adds a slight hint of tartness to the icebox cake.

Chocolate SunButter and cocoa powder make the filling of this cake chocolatey. I’m obsessed with Chocolate SunButter because it tastes like chocolate frosting.

Honey adds a bit more sweetness to this cake. I only added 1-2 tablespoons because I enjoyed more of the tartness the Greek yogurt imparts. If you want a sweeter filling, taste and add more honey.

Graham crackers are the “cake” part of this icebox cake, but you can use any cracker-like cookie you’d like. Even crispy chocolate chip cookies would be great! 

Mini chocolate chips add extra chocolatey goodness to this cake. They’re extra, but you want to add them. Regular sized chocolate chips won’t work – they’re too big, so be sure to have minis!

How to Assemble a Chocolate SunButter Icebox Cake

Let’s be honest… Icebox cakes are great because you don’t have to be a baker! They’re “no bake,” which really just means they require assembly!

It takes just a couple of steps to assemble the perfect Chocolate SunButter Icebox Cake.

First, you’ll prepare the filling.

In a large bowl using a handheld mixer, whip the whipping cream. It’s important to be patient in this step and allow the whipping cream to form into stiff peaks before adding the remaining ingredients. This ensures your filling is light and fluffy.

After the whipping cream forms stiff peaks, add the Greek yogurt, Chocolate SunButter, honey and cocoa powder, beating until combined and uniform consistency forms. The filling should still be very fluffy. Set this bowl aside.

Second, assemble the cake.

Now that you’ve created the filling (in less than 10 minutes), it’s time to assemble the cake! First thing first, line the loaf pan with plastic cling wrap. This makes it super simple to get the cake out of the pan!

Now, let’s assemble. I used graham crackers for my “cake,” but you can honestly use any cookies you’d like. Place the graham crackers in the bottom of a loaf pan. I used a loaf pan because many traditional icebox cakes are in “log” form.

On top of the graham crackers spread one-fourth of the filling and a sprinkle of mini chocolate chips. Then add another layer of graham crackers. Repeat layering the filing with mini chocolate chips and the graham crackers until all the filling is used. End with the filling on top (with the mini chocolate chips)! I made 4 layers.

Last, refrigerate the cake for at least 2-3 hours. 

By allowing the cake to set, the layers will condense and you’ll get a beautifully layered icebox cake.

How to Serve the Chocolate SunButter Icebox Cake

My favorite way to decorate the cake after it’s remained in the fridge for 2-3 hours is to drizzle on melted chocolate and more chocolate chips on top. You can even sprinkle cut up sunflower seed butter cups on top. It makes the presentation extra and every bite especially decadent.

Kitchen Tools You’ll Need to Make a Chocolate SunButter Icebox Cake

You’ll need just a few specific items to make this Chocolate SunButter Icebox Cake:

• Electric hand mixer
• Large bowl (I prefer to use glass or these stainless steel ones)
• Loaf pan
• Spatula

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Other No Bake Desserts to Try:

• Oreo Chocolate Cream Pie
• Nut Free “Snickers” Bites

XO