Peanut Butter Ice Cream Cake

bowl of ice cream cake with a bite on a fork

5 from 3 votes

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.

Prep Time15

Freezing Time12

Total Time12 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 650kcal

Author: Sabine

Ingredients

Crust

¾ cup graham cracker crumbs
⅓ 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

US Customary - Metric

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

Notes

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.

Nutrition