This gorgeous peanut butter ice cream cake is the indulgent treat you have been waiting for. You will get to taste the perfect marriage of crunchy, sweet, salty, and creamy in every bite. You can make this decadent dessert with just 9 ingredients and 15 minutes prep.
I will share with you how to make this no-bake ice cream cake. This recipe is a crowd-pleaser and perfect for all occasions.
If you are on the hunt for another PB recipe, then you need to try my peanut butter oatmeal chocolate chip cookies.
Why this recipe works:
- It's a peanut butter lover's dream.
- You only need 9 ingredients.
- The perfect summertime treat to help cool you off.
- All you need is 15 minutes of prep work.
- It's a super simple recipe and ideal for beginners.
Instructions
In a bowl, stir together the graham cracker crumbs, peanut crumbs, peanut butter, and melted butter until fully combined and evenly moist.
Transfer the crumbs to a 9-inch (23cm) baking pan and press crumbs evenly into the bottom of the pan with the back of a flat-bottomed cup. Freeze for about 30 minutes.
In a large bowl, stir ice cream with a wooden spoon to soften, for about 1-2 minutes.
Add 1 cup of peanut butter and 5 oz peanut butter cups to the ice cream and stir until combined. It's absolutely fine when peanut butter swirls are still visible. You don't need to work that accurately.
Remove the crust from the freezer and fill the half of the ice cream into the pan.
Spoon dollops of the remaining peanut butter on top of the ice cream. Even and swirl it into the ice cream with an offset spatula or spoon.
Sprinkle with the remaining peanut butter cups.
Spoon the remaining ice cream on top and spread evenly.
Freeze the cake for at least 8 hours but preferably overnight.
Place the chopped chocolate bars, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge consistency.
Stir every 20 seconds, that the chocolate doesn't get too fast too hot. Pour, drizzle, or spread on top of the cake. Freeze the cake again for at least two hours.
Serve with whipped cream, meringue, or additional toppings of your choice — store leftovers up to 2 weeks in the freezer.
Top Tips
- Don't skip freezing. That is what makes it set up so you can cut it nicely.
- Due to the high amount of whipping cream, the ganache will stay soft even after it's frozen. This is completely normal.
- The best way to cut it is to set it on the counter about 5 minutes before you are ready to serve it. That gives it a little time to thaw slightly. Don't go much longer than that because it will begin to melt.
- Warm a large knife under hot water for cutting. After each cut, you will need to wipe off the knife and run it under hot water. Follow these tips, and you will end up with perfect slices.
Substitutions
Consider substituting any of the following:
- Use crushed Oreos instead of graham crackers.
- Replace half the peanut butter cups with Snickers, milk chocolate bars, or any other kind of candy bar you prefer.
- Replace chocolate chips with peanut butter chips for the ganache topping.
- Trade vanilla ice cream for your favorite chocolate ice cream to make it even richer.
Additional flavors
- Add ½ cup (25g) of mini marshmallows on top.
- Sprinkle ½ cup (30g) of crushed pretzels as a garnish.
- Mix 1 cup (175g) of peanut butter chips or white chocolate chips into ice cream mixture.
To make a s'mores version of this cake add the following:
- Add 7oz of marshmallow fluff when you add the peanut butter and peanut butter cups.
- Top with meringue after you applied the ganache.
Storage
It needs to be stored in the freezer in an airtight container. It will last for up to 2 weeks. If you notice a lot of ice crystals or it doesn't taste good anymore, then it may have started going bad, and then it would need to be tossed.
Except for cutting, keep it in the freezer all the time. Don't let it set out for too long. If it seems to have melted a fair amount, then it might not hold up very well to be frozen again.
Serving occasions
You can serve this gorgeous and delicious treat for all sorts of occasions. No matter where you serve it, the crowd is going to rave about it for years to come. Here are some of my favorite events to serve it at:
- Weddings
- Dinner Parties
- Baby Showers
- Bridal Showers
- Birthdays
Related recipes
Can't get enough of ice cream? Check out our other ice cream recipes like fudge brownie cake, peanut butter s'mores cake, or cookie sandwiches.
Recipe and Video
Peanut Butter Ice Cream Cake
Ingredients
Crust
- ¾ cup graham cracker crumbs (90g)
- ⅓ cup salted peanuts, ground (42g)
- 3 tbsp creamy peanut butter (45g)
- 2 tbsp unsalted butter, melted (30g)
Filling
- 3 lbs vanilla ice cream (1400g)
- 2 cups creamy peanut butter, divided (500g)
- 10 oz peanut butter cups, roughly chopped and divided (280g)
Chocolate Fudge Sauce
- 1 cup dark chocolate bars, finely chopped (175g)
- 6 oz sweetened condensed milk (170g)
- ½ cup heavy whipping cream (120ml)
Instructions
- In a bowl, stir together the graham cracker crumbs, peanut crumbs, peanut butter, and melted butter until fully combined and evenly moist. Transfer the crumbs to a 9-inch (23cm) springform pan and press crumbs evenly into the bottom of the pan with the back of a flat-bottomed cup. Freeze for about 30 minutes.
- In a large bowl, stir ice cream with a wooden spoon to soften, for about 1-2 minutes. Add 1 cup of peanut butter and 5 oz peanut butter cups to the ice cream and stir until combined. It's absolutely fine when peanut butter swirls are still visible. You don't need to work that accurately.
- Remove the crust from the freezer and fill the half of the ice cream into the pan. Spoon dollops of the remaining peanut butter on top of the ice cream. Even and swirl it into the ice cream with an offset spatula or spoon. Sprinkle with the remaining peanut butter cups. Spoon the remaining ice cream on top and spread evenly. Freeze the cake for at least 8 hours but preferably overnight.
- Place the chopped chocolate bars, sweetened condensed milk, and heavy cream in a heat-proof bowl and microwave for about 2 minutes until it has the typical chocolate fudge consistency. Stir every 20 seconds, that the chocolate doesn't get too fast too hot. Pour, drizzle, or spread on top of the cake. Freeze the cake for at least two hours.
- Serve with whipped cream, meringue, or additional toppings of your choice. Store leftovers up to 2 weeks in the freezer.
Video
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Notes
- Use crushed Oreos instead of graham crackers.
- Replace half the peanut butter cups with Snickers, milk chocolate bars or any other kind of candy bar you prefer.
- Replace chocolate chips with peanut butter chips for the ganache topping.
- Trade vanilla ice cream for your favorite chocolate ice cream to make it even richer.
Additional flavors
- Add ½ cup (25g) of mini marshmallows on top.
- Sprinkle ½ cup (30g) of crushed pretzels as a garnish.
- Mix 1 cup (175g) of peanut butter chips or white chocolate chips into ice cream mixture.
Top tips
- Don't skip freezing. That is what makes it set up so you can cut it nicely.
- Due to the high amount of whipping cream, the ganache will stay soft even after it's frozen. This is completely normal.
- The best way to cut it is to set it on the counter about 5 minutes before you are ready to serve it. That gives it a little time to thaw slightly. Don't go much longer than that because it will begin to melt.
- Warm a large knife under hot water for cutting. After each cut, you will need to wipe off the knife and run it under hot water. Follow these tips, and you will end up with perfect slices.
What is your tip on getting the cake out of the pan as a whole?
I recommend using a springform pan for this recipe.
Hello Sabine,
Can I substitute heavy cream with regular milk for the ganache? Chopped chocolate bars, sweetened condensed milk and regular milk. I dont really like heavy cream smell though
Thanks for the recipe.
Hi Des, Yes, you can do that, that shouldn't be a problem.