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Home » Cakes

Peanut Butter Ice Cream Cake

Last updated on August 20, 2022Originally published June 22, 20194 CommentsSabine

Jump to Recipe

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?

slice of ice cream cake in a bowl with bite taken out
Jump to:
  • Why you will love this recipe
  • Photo instructions
  • Expert tips for success
  • Tested and approved flavor variation
  • Storage
  • More ice cream recipes to try
  • Recipe

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.

combining graham cracker crust ingredients in a bowl using a spatula

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.

springform pan filled with graham cracker crust in the bottom

In a large bowl, stir ice cream with a wooden spoon to soften, for about 1-2 minutes.

lightly thawed and mixed ice cream in a glass bowl

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.

mixing ice cream and peanut butter with a wooden spoon in a bowl

Remove the crust from the freezer and fill the half of the ice cream into the pan.

springform pan half filled with ice cream filling

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.

peanut butter swirls on top of ice cream in a springform pan

Sprinkle with the remaining peanut butter cups.

chopped peanut butter cups scattered over a pan half-filled with ice cream

Spoon the remaining ice cream on top and spread evenly.

smoothing ice cream with an offset spatula in a springform pan

Freeze the cake for at least 8 hours but preferably overnight.

springform pan filled with ice cream cake

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.

cut ice cream cake on an inverted springform pan topped with ice cream scones and peanut butter cups

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.

ice cream cake with dollops of meringue on top, one slice is cut out and lightly melting

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.

bowl of ice cream cake with a bite on a fork

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

bowl of ice cream cake with a bite on a fork

Peanut Butter Ice Cream Cake

5 from 2 votes
Author Sabine Venier
Calories: 650kcal
Servings: 16 servings
Prep 15 minutes
Freezing Time 12 hours
Total 12 hours 15 minutes
Print Pin Rate
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. 

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.  
  • 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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Nutrition

Calories: 650kcalCarbohydrates: 52gProtein: 16gFat: 44gSaturated Fat: 17gCholesterol: 56mgSodium: 358mgPotassium: 612mgFiber: 4gSugar: 39gVitamin A: 555IUVitamin C: 0.8mgCalcium: 188mgIron: 2.6mg
Course Dessert
Cuisine American
Keyword how to make peanut butter ice cream cake, peanut butter ice cream cake recipe
Did you make this recipe?Leave a feedback and rate this recipe!
« Strawberry Cake (made with fresh strawberries)
S'mores Cake »

About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Brooke

    June 01, 2020 at 3:57 pm

    What is your tip on getting the cake out of the pan as a whole?

    Reply
    • Sabine

      June 21, 2020 at 1:32 pm

      I recommend using a springform pan for this recipe.

      Reply
  2. des

    June 24, 2019 at 12:29 am

    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.

    Reply
    • Sabine

      July 08, 2019 at 12:06 pm

      Hi Des, Yes, you can do that, that shouldn't be a problem.

      Reply

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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