Chocolate Peanut Butter Ice Cream Cake

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This Reese’s Ice Cream Cake Is The Perfect Indulgent Dessert

Chocolate Peanut Butter Ice Cream Cake

For fans of peanut butter and chocolate, theres nothing quite like Reeses peanut butter cups. For years, weve seen all sorts of amazing Reeses products crop up at the supermarketlike this sweet coffee creamer or the wafer-like Reeses thins. But now, youre able to buy something thats truly over-the-top: Reeses ice cream cake!

Chocolate Ice Cream Layer

Why not add more chocolate to this fudge ice cream cake? Go big or go home. After the first layer of fudge goes chocolate ice cream. You will want the ice cream slightly softened so that its easy to spread. I like to use a frosting spatula to make this process easier, but the back of a spoon will work too.

I recommend using high quality ice cream to keep it top notch. Its creamy, chocolatey, deliciousness. Simple as that. Of course, you can absolutely mix up the chocolate ice cream layer. Maybe youre feeling chocolate brownie ice cream, or peanut butter cup chocolate ice cream for an ultimate peanut butter cup experience. Really, its up to you.

Oh, then once the ice cream has spread out, go ahead and put that other layer of fudge on before the

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There is no better dessert in summer days than a refreshing ice cream. This time I want to share with you a great and easy recipe for an incredible and decadent Ice Cream Cake that can be easily served for any party or anniversary.

No cooking is involved in this recipe except for the fudge sauce if used and no churn needed either. This Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.

This recipe was made using peanut and chocolate ice cream layers but the variations are endless. Coffee, coconut, fruit ice cream layers, anything you like best, just use the cream and condensed milk as the base of the ice cream and let your mind get creative with the possibilities.

For this recipe you can use a 9 inch springform pan or use this beautiful cake ware from Delicake.

  • 10 oz oreo cookies
  • 3 oz butter, melted
  • Peanut Butter Ice Cream
  • 1 1/4 cup whipping cream, chilled
  • 7 oz sweetened condensed milk
  • 5 oz peanut butter, melted
  • Chocolate Ice Cream
  • 1 1/4 cup whipping cream, chilled
  • 7 oz sweetened condensed milk
  • 1/4 cup unsweetened cocoa powder
  • Hot Chocolate Fudge Sauce
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 2/3 cup whipping cream
  • 4 oz semisweet chocolate, divided
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Garnish
  • roasted peanuts, chopped

1 Serving

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Peanut Butter Cup Ice Cream

GAH, have more beautiful words ever been read/seen/uttered? Whats better than peanut butter cup ice cream? Ill wait.

For this cake, we are mixing up our own peanut butter ice cream. The beauty of mixing up our own is that you get to make it as peanut-butter-cuppy as you want. YES YES YES. Dreams do come true.

I use about 12 peanut butter cups, which I dont know, might seem like a lot, but my friends, this is an ice cream cake and we are NOT cutting corners. We are including ALL the peanut butter cups we can.

Chop up the cups, then mix them in the slightly softened vanilla ice cream. As with the chocolate ice cream, having it slightly softened will allow you to easily mix and spread the ice cream.

Dont want to mix your own peanut butter cup ice cream? You can certainly buy a version of peanut butter cup ice cream that you love instead of doing so.

Once the peanut butter layer is down, Im sure you guessed it spread on that thick layer of fudge on top because OBVIOUSLY were adding more fudge. You have been paying attention, havent you?

Now, the thing to note is that this final layer of fudge goes on after the final freeze of the cake.

The final fudge layer goes on just before serving so that it remains super fudgy and shiny, which makes the presentation key and helps the toppings stick to the final layer. You can pop it back in the freezer for about 30 minutes before serving if youd like the fudge topping a little more firmed up, too.

What About The Homemade Fudge Sauce

Chocolate Peanut Butter Ice Cream Cake (Vegan &  GF ...

Yes! Im giving you that recipe too, but I also want you to have the option to use store-bought as well. Its totally up to you. If youd like to make homemade fudge sauce, its 100% worth it, and so much easier than youre probably thinking.

Just mix sweetened condensed milk with chocolate and a touch of butterand thats it.

Ill be making this cake from Memorial Day through Labor Day, it has that extra element of sweet and salty deliciousness. Its my back pocket ice cream cake that never fails me.

And the best part? Its an ice cream cake! So make it today as a Memorial Day dessert and know that its going to be delicious. And because its frozen, if there are any leftovers it will keep well for at least a few months in the freezer. But its definitely not going to last that long.

Trust me. This cake gets eatenfast.

Make it, enjoy it, and have the happiest Memorial Day weekend. See you guys tomorrow for another Cocktail Saturday!

Looking for other warm weather ice cream desserts? Some favorites of mine include

Also Check: Gluten Free At Nothing Bundt Cakes

Tips For Making Ice Cream Cake

Since this cake is literally just all ice cream, and no cake, its important to have your freezer ready. A cold freezer with space for your springform pan is essential.

Youll freeze each layer of the cake in between additions. Doing this makes it easier to spread it each, and ensures less melting.

Using a springform pan makes serving the cake a breeze and I hiiiighly recommend using one . Pop off the outside and either remove the cake from the bottom or be a rebel like I can be and gently cut it on the pan.

You can see the layers beautifully then, and it removes the stress of getting each piece out of a pan.

Soften the ice cream a little before spreading in on each layer. I recommend taking the ice cream out of the freezer for about 10 minutes before adding it to the cake.

The slightly softened ice cream will spread easier, resulting in a more uniform layer and saving you some muscle work. It also helps when you mix the peanut butter cups and vanilla ice cream.

Add the final layer of fudge before serving. Ive found that letting the cake completely freeze through solidifies the cake more and when the final layer of fudge is put on, it easily does so. If not, it tends to slip and slide around, leaving a strange-looking top to the cake.

You can then freeze the fudge for another 30 minutes or go ahead and serve. Of course, after youve added your toppings.

How To Make A Homemade Ice Cream Cake

Ice cream cakes need to be made in advance so they have a chance to freeze completely. Otherwise, youll have a melted mess on your hands.

You do have to think ahead of time because you will need to freeze each individual layer for the best results. Here is what I do:

Day 1:

  • Make peanut butter crust and press into springform pan. Pop in freezer for 30 minutes.
  • Spread on layer of hot fudge topping and top with Reeses. Freeze for 1 hour.
  • Spread slightly softened ice cream on top of hot fudge/Reeses layer, and freeze for AT LEAST 1 hour. You want it to be pretty firm.
  • Spread slightly softened second flavor of ice cream on top of first layer. Cover and freeze for AT LEAST 6 hours, preferably overnight.

Day 2 :

  • Remove ice cream cake from freezer. Drizzle hot fudge topping over the top of the cake.
  • Prepare whipped cream. Pipe onto the top of the cake and top with Reeses minis. Serve immediately!

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Chocolate Peanut Butter Cup Ice Cream Cake

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Home » Chocolate Peanut Butter Cup Ice Cream Cake

This Chocolate Peanut Butter Cup Ice Cream Cake is the cake for chocolate and peanut butter lovers. Its made up of two layers of gluten free chocolate cake and two layers of homemade chocolate peanut butter cup ice cream that are frosted with peanut butter whipped cream and coated in chocolate ganache. Then its topped with peanut butter cups and dusted with peanut butter powder. Holy cow deliciousness.

Last month, I shared a little birthday cake with you on Instagram. It was Adams birthday cake that was made last minute and we dove into it faster than I could take pictures of it. I also didnt really spend extra time to make it pretty and, more importantly, I would have felt bad about hijacking his birthday cake and cutting into it before he could even make a wish and blow out the candles.

So I decided to wait and share that glorious cake with you for another time and another celebration. And yes, today, a random obscure Thursday in April is a celebration because we are celebrating the birth of What The Fork Food Blog. Yep, happy birthday little blog baby, youre one!

Or should I say happy anniversary? Not really sure what term Im supposed to go with for website, so well just go with Happy Birthda-versary, k? Its totally fun to say too, happy birthdaversary! Theres a nice little ring to it. I think that might catch on so remember, you heard it here first.

Triple Fudge Peanut Butter Cup Ice Cream Cake With A Pretzel Crust

Chocolate Peanut Butter Ice Cream Cake Recipe

This peanut butter ice cream cake takes the cake of all ice cream cakes . With three layers of thick fudge, chocolate ice cream, peanut butter cup ice cream, and a crunchy pretzel crust, you wont be able to resist this sweet and salty combination.

Stop EVERYTHING right now and get ready to dive into the most indulgent, delicious, incredible, rich, salty-sweet, fudgy ice cream cake of your life.

I cant believe I made this recipe back in June for my brothers birthday and am just posting it. Blogger fail, huh? Big time because its incredible and deserved to be shared with you RIGHT then and there.

But its here now so were moving forward and focusing on the positives: peanut butter ice cream cake.

First being, the way the salty-sweet combo comes together. Second being the epic level of fudginess in this cake. THREE layers. Third being, the textures: crunchy pretzel crust, thick, smooth fudge, and creamy ice cream.

This peanut butter cup ice cream cake is really the genius creation of my brother . His request: an ice cream cake thats sweet and salty, with peanut butter cups. The result: the ice cream cake before you.

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How To Make Chocolate & Peanut Butter Ice Cream Cake

  • 1FOR THE FILLING: Place the hot fudge topping in a microwave-safe bowl on high in 10-second intervals until warm .
  • 2Add 1 cup Cool Whip and stir to combine. Add the pudding mix and stir vigorously until thoroughly combined, 1 to2 minutes. Fold in half of the chopped cookies.
  • 3On a long sheet of nonstick heavy-duty aluminum foil, place 4 of the ice cream sandwiches side by side. Layer about half of the filling on top of the sandwiches. Layer 4 more ice cream sandwiches on top of the filling, and then top with remaining filling. Top with the last 4 ice cream sandwiches.
  • 4Ice the cake on the sides and top with remaining Cool Whip. Scatter the sprinkles and remaining cookie crumbles over the top. Freeze overnight. Freeze any leftovers.
  • Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Making The Ice Cream Cake

  • Make the ganache: Place chocolate chips in a medium bowl. In a small sauce pan, add heavy whipping cream. Warm on medium/low heat until almost boiling. Pour over chocolate chips. Cover and let it sit for 1 minute. Stir until smooth. Set aside to cool
  • Make the crust: Combine crushed Oreos and butter. Firmly press onto 9 inch spingform pan. Freeze for 5-10 minutes or until firm.
  • Make the ice cream cake: Lightly mix vanilla ice cream with ¼ cup of chocolate ganache. Spread over prepared crust. Cut a handful of Reeses mini peanut butter cups in half and sprinkle over vanilla chocolate layer. Lightly crush a handful of Oreos and sprinkle over vanilla chocolate layer. Lightly press the peanut butter cups and Oreos into vanilla chocolate ice cream. Spread peanut butter ice cream over vanilla chocolate ice cream layer. Freeze for 30-40 minutes or until the peanut butter ice cream is firm. Once firm, spread chocolate ganache over the peanut butter ice cream. Freeze until the ice cream cake is firm.
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    Peanut Butter Cup Ice Cream Cake

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    This decadent layered Peanut Butter Cup Ice Cream Cake is a homemade chocolate cake layered with a no-churn peanut butter ice cream and its covered with chocolate ganache. This cake is a peanut butter lovers dream.

    Today is the most exciting day since Ive had since the release of my cookbook, because today is the official release of Lindsays book, Simply Beautiful Homemade Cakes. If you dont know this already, Lindsay and I sort of went through this whole book writing process together. She started hers a couple months before me, but the way our timelines worked out, my book came out first. It was such a blessing to be able to experience the craziness with someone else. It was a lot of, dude, I know and tell me about it. You also may not know that Lindsay and I both worked full-time outside of our blogs during the process of writing out books. Were crazy yall.

    I so wish I could be there with her today to celebrate, but we have been very fortunate to see each other four times over the summer and fall. First we celebrated with trip to Portland, soley for the purposes of eating. Then we celebrated a couple weeks ago in Austin Texas when I got to see the book for the first time. Now I get to gush to you about how much I love this book.

    To finish off this cake is a thick coating of chocolate ganache and more peanut butter cups.

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