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. The best? You can make this decadent dessert with just 9 ingredients! By the way, have you tried my brownie ice cream cake?
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Why you will love this recipe
- You only need 9 ingredients.
- It's the perfect summertime treat to help cool you off.
- It's a super simple recipe and ideal for beginners.
Photo 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.
Expert tips for success
- 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.
Tested and approved flavor variation
My family loves it when I make them a peanut butter s'mores ice cream cake. It's basically the same cake, just with marshmallow fluff and a meringue topping. As you assemble the cake, alternate dollops of marshmallow fluff (1 container 7oz is enough) and ice cream into the pan. After applying the ganache, garnish with meringue, if desired. I used the meringue topping from my lemon meringue tart recipe.
Storage
It needs to be stored in the freezer in a freezer-safe, airtight container. It will last for up to 2 weeks. 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.
More ice cream recipes to try
Can't get enough of ice cream? Check out our other ice cream recipes like chocolate milkshake, vanilla milkshake or cookie ice cream sandwiches.
Recipe
Peanut Butter Ice Cream Cake
Ingredients
Crust
- ¾ cup graham cracker crumbs
- â…“ cup salted peanuts, ground
- 3 tablespoon creamy peanut butter
- 2 tablespoon unsalted butter, melted
Filling
- 3 lbs vanilla ice cream
- 2 cups creamy peanut butter, divided
- 10 oz peanut butter cups, roughly chopped and divided
Chocolate Fudge Sauce
- 1 cup dark chocolate bars, finely chopped
- 6 oz sweetened condensed milk
- ½ cup heavy whipping cream
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. Â
- 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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Brooke
What is your tip on getting the cake out of the pan as a whole?
Sabine
I recommend using a springform pan for this recipe.
des
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.
Sabine
Hi Des, Yes, you can do that, that shouldn't be a problem.