removing slice of cake from ice cream cake
Peanut Butter Ice Cream Cake
Prep Time
15 mins
Freezing Time
12 hrs
Total Time
12 hrs 15 mins
 

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

Course: Dessert
Cuisine: American
Keyword: how to make peanut butter ice cream cake, peanut butter ice cream cake, peanut butter ice cream cake recipe
Servings: 16 servings
Calories: 650 kcal
Author: Sabine Venier
Ingredients
Crust
  • 3/4 cup graham cracker crumbs (90g)
  • 1/3 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)
  • 1/2 cup heavy whipping cream (120ml)
Instructions
  1. 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.

  2. 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 accurate.  

  3. 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.

  4. 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.

  5. Serve with whipped cream, meringue, or additional toppings of your choice. Store leftovers up to 2 weeks in the freezer.

Recipe Video

Notes

Substitutions

 

Consider substituting any of the following:

 

Add Additional Flavors To The Peanut Butter Ice Cream Cake

 

Recommendations

Nutrition Facts
Peanut Butter Ice Cream Cake
Amount Per Serving
Calories 650 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 17g 85%
Cholesterol 56mg 19%
Sodium 358mg 15%
Potassium 612mg 17%
Total Carbohydrates 52g 17%
Dietary Fiber 4g 16%
Sugars 39g
Protein 16g 32%
Vitamin A 11.1%
Vitamin C 1%
Calcium 18.8%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.