I made this Peanut Butter Ice Cream Cake for my husband’s birthday. He loved it! Super creamy, intense peanut-butter-y, a bit of a salty crunch, and sweet ice cream. 9 ingredients no-bake perfection.
Peanut Butter Ice Cream Cake – made for peanut butter lovers
This weekend, my dear Mario had his birthday. As every year he wants me to bake something for him. He is totally into Traditional Austrian Marbled Bundt Cake and orders it almost every year. It is one of his favorite baking goods. But not this year.
On the last day in Los Angeles, we saw a Reese’s Peanut Butter Cups Ice Cream Cake at a store. “Make me that.”, was all he said. He loves peanut butter. He is absolutely crazy about it. Lucky me. Me too.
This Peanut Butter Ice Cream Cake Recipe is inspired by the Reese’s Cake. First I was a bit scared to make it because I didn’t know if it will satisfy his expectations. But after the first bite, I saw on his face that he was blown away. “The best peanut butter anything I’ve ever had. This is made for peanut butter lovers, like me”. These words were going straight to my heart. Jackpot!
Peanut Butter Ice Cream Cake = salty & crunchy crust + creamy peanut butter ice cream + soft chocolate ganache
I started with a salty and crunchy crust. Therefore I used salted peanuts, graham crackers, peanut butter, and melted butter. Because of the salted peanuts, the crust is a bit salty. It is a no-bake crust and totally easy to make. Just crush the peanuts and the crackers in a food processor and stir together with the peanut butter and the melted butter. Then press into a baking form and freeze.
The peanut butter ice cream is made out of 2 ingredients and is super super creamy. Peanut butter and vanilla bean ice cream. I made the peanut butter by myself and highly recommend it. Stir both ingredients together and pour into chilled crust. I added a layer of chopped peanut butter cups between the ice cream. The same works with chopped snickers, chocolate bars, peanuts, and additional peanut butter in-between. Or don’t add anything. It’s up to your taste.
The soft chocolate ganache is also made out of 2 ingredients. Heavy whipping cream and chocolate chips. Heat the whipping cream in the microwave for about 2 minutes and pour it over the chocolate chips. Stir until chocolate is melted. The ganache stays soft in the freezer because of the high amount of cream. I didn’t want to have a hard chocolate shell on top. It is the perfect topping for this Peanut Butter Ice Cream Cake.
Perfect for hot summer days and any other day
Summer is for ice cream lovers, isn’t it? It is nothing better than an ice cold creamy deliciousness when it is hot as hell outside. When it has 97°F, it is better when you satisfy your sweet tooth with something no-bake. It is a torture to turn on the oven when it’s already too hot inside the house.
But if you are that kind of person who eats ice cream even when it has 32°F (like I am) then this cake will be a perfect all year choice for you.
This Peanut Butter Ice Cream Cake
- is easy to make
- lets you switched off the oven
- is made for peanut butter lovers
- comes together with just 9 ingredients
- is crunchy, creamy, salty, and sweet
If you try this Peanut Butter Ice Cream Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
This Peanut Butter Ice Cream Cake is super creamy, intense peanut-butter-y, has a bit of a salty crunch and is loaded with sweet ice cream. 9 ingredients no-bake perfection.
- 3 oz graham crackers (85g)
- 1.5 oz peanuts salted (42g)
- 3 tbsp peanut butter (45g)
- 2 tbsp butter melted (30g)
- 3 lbs vanilla bean ice cream (1400g)
- 2 cups peanut butter creamy (500g)
- 5 oz peanut butter cups chopped (140g)
- 1 cup chocolate chips (175g)
- 1/2 cup heavy whipping cream (120g)
Place graham crackers and peanuts into a food processor and grind into coarse crumbs. In a bowl, stir together crumbs with peanut butter and melted butter until fully combined. Transfer crumbs to a 10.2 inch round baking pan and press evenly into the pan. Just cover the bottom of the pan with crumbs, not the edges. Freeze for about 30 minutes.
In a big bowl, whisk with a handheld or stand mixer fitted with a whisk attachment ice cream and peanut butter just until combined and smooth. Fill one-half of the ice cream into the prepared crust, sprinkle with chopped peanut butter cups, and pour the second half of the ice cream on top. Lay a plastic foil on top of the cake to cover it completely without any bubbles on the surface and freeze for about 4 hours.
After cake has chilled, place chocolate chips in a heat proof bowl. Heat whipping cream in the microwave for about 2 minutes. Pour over chocolate chips and stir until the chocolate is melted. Let cool for about 10 minutes. Remove cake from the freezer and pour chocolate ganache over the cake evenly. Let a bit of ganache run down the edges if you want to. Freeze cake uncovered for about 1 hour. Take the cake 5 minutes earlier out of the freezer before serving. Cover leftovers with plastic wrap and store up to 1 week in the freezer.
Click here to see my Creamy Homemade Peanut Butter recipe.