The Art of Making a Chocolate Cookie and Peanut Butter Icebox Cake with Faraday the Munchies Culinary Director
As we begin our culinary journey, we are greeted by Faraday, the Munchies Culinary Director, who is excited to share with us his recipe for a chocolate cookie and peanut butter icebox cake. "An icebox cake is basically like a frozen cake," explains Faraday. "It's got no-bake cake, so you just slice into it and it comes out really cold and delicious." And what makes this cake special? The combination of three layers: chocolate cookies, whipped cream, and peanut butter mousse.
To start, we need to make the peanut butter mousse. Faraday begins by pouring two cups of whole milk into a little saucepan. "We're gonna do one cup of light brown sugar," he explains, "about 1/4 cup of corn starch, and then we're gonna add four egg yolks." The addition of cornstarch helps to thicken the mousse, while the egg yolks provide a silky texture. Faraday cautions that cooking the mixture over medium-low heat is crucial, as it won't curl or turn into scrambled eggs. "You don't even need to strain this," he says with confidence.
Next, we add four tablespoons of butter and whisk constantly as the cornstarch heats up and thickens the mousse. Faraday emphasizes that constant whisking is essential to prevent the egg yolks from sticking together or burning at the bottom of the pan. As the mixture thickens and foams, it's time to remove it from the heat and add a teaspoon or two of vanilla extract.
With the peanut butter mousse ready, we move on to making the whipped cream. Faraday begins by pouring 2 cups of heavy cream into a bowl, followed by half a cup of confectioner's sugar. "Low speed is key," he advises, as whipping the cream too much can result in chunky, butter-like consistency. Instead, aim for a smooth and luxurious texture.
As we continue with our recipe, Faraday emphasizes the importance of layering the ingredients to create a visually appealing cake. First, we'll start with peanut butter, followed by whipped cream, and then chocolate cookies. The first layer is applied evenly, making sure to cover the entire surface. This process is repeated, alternating between whipped cream and chocolate cookies.
Now that our cake is assembled, it's time to make a homemade chocolate sauce to accompany it. Faraday begins by heating 1 cup of sugar, 1 cup of cocoa powder, and 1 cup of cream over medium-low heat, whisking constantly as the mixture thickens into a glossy fudge sauce. A touch of vanilla extract is added for extra flavor.
Finally, we're ready to assemble our icebox cake and let it freeze solid. Faraday lines the casserole dish with plastic wrap to prevent sticking and makes sure to press the layers down tightly. As the cake freezes, we'll cut into two halves, creating a large slice that's perfect for enjoying with friends.
The best way to enjoy this delicious cake? With good company and a fork! According to Faraday, the icebox cake is best served with friends who appreciate the effort that goes into making it. And as we take our first bite, the combination of cold, creamy whipped cream, rich peanut butter mousse, and crunchy chocolate cookies will leave us wanting more.
As Faraday himself says, "I like to do stuff that I can make ahead of time and then just pull out or have it in the freezer for myself all the time. Keep eating it every night when you get home and smoke a joint." And what's better than enjoying a delicious homemade icebox cake with friends while savoring a relaxing evening?
"WEBVTTKind: captionsLanguage: enhi I'm Faraday the munchies culinary director and today we're gonna make a chocolate cookie and peanut butter icebox cake so an icebox cake is basically like a frozen frozen cake it's got no bake cake and so you just like slicing into it and it comes out really cold and delicious so this one has three layers its chocolate cookies whipped cream and peanut butter mousse to make the peanut butter mousse you need two cups of whole milk and we're gonna pour it right into a little saucepan here we're gonna do one cup of light brown sugar about 1/4 cup of corn starch and then we're gonna add four egg yolks Oh Peggy Oaks are also gonna help kind of thicken it and also make it just a little bit like silky and stuff I guess you know you're gonna cook it over like a medium low heat it's not gonna curl it's not gonna you know turn into scrambled eggs or anything like that it's totally gonna be fine you don't even need to strain this like a lot of times with like a custard or something or mousse you'll see people straining it just to get out any kind of lumps or anything to turn this on like I said medium low and just gonna whisk it all together there's only takes about like five minutes or so you want to whisk kind of constantly the cornstarch as it heats up its gonna activate and it's gonna thicken the mousse but you want to keep whisking it just so that you know the egg yolks and everything the cornstarch that doesn't like stick and burns the bottom did you'll see once it heats up it'll thicken like that while I'm waiting for that to go this is about one and a half cups of smooth peanut butter I'm gonna pour this into my bowl because once this is ready we're gonna put the hot custard right over top of the peanut butter and it's gonna melt right into there so easy this is already starting to thicken it starting to foam up a little bit I'm looking for this you'll see I'll show you it's gonna get thick thic C is a kid's day now you know so once that thickens using this remove it turn off the heat and it's fine ready to go what I'm gonna do now is add in about a teaspoon or two of vanilla right in there and we're gonna add about four tablespoons of butter I don't want a couple knobs at a time adjuster mine looks like that let's ease it with like just a pinch of salt we're gonna pour this right on to our peanut butter and then we're gonna whisk it all together whisk it and it melts right in there and let this cool and then I'm gonna whip some cream and pull with the cream into it and I'll make it nice and just like super luxurious next up we're gonna whip some cream this is 2 cups of heavy cream I'm gonna add in half a cup half a cup of confectioner's sugar low speed they will test for it look at mugs missing good no set rules to certain low get low get low I'm gonna get high sometimes and you whipped cream like you don't wanna over up it but they'll turn the butter that's literally how you make butter you just want to feel like nice and thick but not chunky and like butter okay let's wait kids that's time we got a peanut butter custard cooling down I've got my cream whipped it's in their fridge waiting now I'm just going to line this with a little bit of plastic wrap but the casserole dish just just kind of like holds it all in here in place an idea of lining it with some plastic wrap is so that when you after it freezes you can pull it up and like lift it out and put on a plate to kind of serve it so I'm gonna line this in lining these things is not easy I think it's really Palio's okay few layers all right so that's ready to go so we've got our peanut butter make sure all cooled down over here and then I've got my whipped cream here I'm gonna put about a third to maybe a little bit less than half into here and we're gonna whip it all up like a clean so what we have here is basically heaven now what we're gonna do is just layer this so the first layer I'm going to do I'm gonna do peanut butter on this ring thumb peanut butter on here just push this into an even layer just make sure it goes all the way to the edges finish as a matter of layering and then you're just gonna go back and forth between whipped cream and cookie and peanut butter I would make something like this for like a dinner party type situation cuz I'm having people over for dinner I want to be able to like enjoy my guests I want them like I want me in the kitchen the whole time like baking and cooking and stuff I want to be sitting there getting drunk with my friends hanging out so like I like to do stuff that I can like make ahead of time and then just like pull out or you can make this and have it in the freezer for yourself for all the time keep eating it every night when you get home and you smoke a joint and then you want to go in your freezer like something all right there we go I'm not gonna cover this right away I don't want the odd wraps like stick to it I'm put in the freezer let it freeze up solid and then you can cover it so now we're gonna make a chocolate sauce like a homemade like fudge chocolate fudge sauce to go with this so we got about a cup of sugar a cup of cocoa powder and then a cup of cream right in there I'm gonna heat this up over like medium-low let the sugar melt and then I'm gonna add in eight tablespoons of butter make it really nice and glossy you want to add it in a little bit of time just so it like to whisk it in to get it incorporate when you add in a little more I'm gonna do a touch of vanilla mint - all right so chocolate sauce is done get it up there we go this is hard to pull out of here though it's like frozen solid in there I'm gonna put it a little bit under some cold water just to loosen up a little bit here we go I'm gonna cut in half and make it really big now got your chocolate cookie and peanut butter a socks cake the best way to eat this now is just with your friends and a fork for them it's nice it's really cold refreshing it's perfect\n"
