Ice Box Cake with Peanut Butter Cookie Recipe and Banana Cream

• Produce

  • 3 Bananas, ripe

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 cups Peanut butter, creamy

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 2/3 cups Bob's red mill all-purpose flour
  • 2 1/2 cups Brown sugar, light
  • 1 1/2 cups Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 4 cups Heavy whipping cream
  • 16 oz Mascarpone cheese

• Beer, Wine & Liquor

  • 2 tbsp Banana liqueur

Found on billyparisi.com

Description

Ingredients

• 1⅔ cups Bob’s Red Mill All-Purpose Flour
• 1 tablespoon of baking powder
• 1 cup of softened unsalted butter
• 2 cups of creamy peanut butter
• 2 ½ cups of light brown sugar
• 2 large eggs
• 2 teaspoons of vanilla extract
• 3 ripe bananas
• 16 ounces of mascarpone cheese
• 1 ½ cups of sugar
• 4 cups of cold heavy whipping cream
• 2 tablespoons of banana liqueur

Directions

• Cookies: Preheat the oven to 350°.
• In a large bowl mix together the flour and baking soda and set aside.
• In a standing mixer with the paddle attachment mix together the butter, peanut butter and brown sugar on high speed until light and fluffy, about 4 to 5 minutes.
• Next, add in the eggs 1 at a time until combined and then add in the vanilla.
• Slowly add the flour mixture until it’s mixed in.
• Roll 1” inch size balls with your hands and place each ball on a sheet tray lined with parchment paper. There should be 12 balls to a sheet tray totally 24 cookies.
• Bake in the oven at 350° for 12 to 14 minutes. Cool completely.
• Banana Cream: Add the bananas to a standing mixture with the whisk attachment and beat on high speed until they are broken down and smooth.
• Next, add in the mascarpone and sugar and whip until fluffy, about 4 minutes.
• Add in the cream and whip on high speed until stiff peaks are formed. Finish by whisk in the banana liqueur.
• Place 1 cookie next to another on a plate with room to add 2 cookies staked on top of each other in the center and add on some cream.
• Smooth the cream out so that it’s about 1” inches thick.
• Repeat the process until the cookies are gone. Freeze for 2 to 3 hours or overnight.