I got the idea to make icebox cake while listening to this episode of Spilled Milk, and since I have lactose-free cream here in Quebec, I am living it up! I settled on this chocolate peanut butter version by Martha Stewart, which is fa-bu-lous. We both had seconds. Icebox cakes are stupid-easy to make, and the flavoring of the cream with peanut butter kept things simple, yet interesting. Plus, chocolate and peanut butter are a great pairing to begin with! I loved this cake and I’ll be sure to make it once in a while in Quebec. (Note that I couldn’t add the cookies on top of the cake as decoration, because the Engineer had snacked on exactly three chocolate wafers before I could stop him. *grumble* A package of those wafers really does have a standard number that is used in icebox cake recipes!)
2 cups lactose-free cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 oz.) chocolate wafer cookies
In a large bowl, whip 1 ½ cups cream with sugar until soft peaks form.
In a small bowl, whisk peanut butter until soft and smooth; whisk in ½ cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with roughly ¾ cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process five more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves (I usually keep the broken cookies in the box for this purpose).
Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.
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