Peanut Butter Ice Cream Cake
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.
Servings: 16 servings
- ¾ cup graham cracker crumbs (90g)
- ⅓ cup salted peanuts, ground (42g)
- 3 tablespoon creamy peanut butter (45g)
- 2 tablespoon unsalted butter, melted (30g)
- 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)
- ½ cup heavy whipping cream (120ml)
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.
Consider substituting any of the following:
- Use crushed Oreos instead of graham crackers.
- Replace half the peanut butter cups with Snickers, milk chocolate bars or any other kind of candy bar you prefer.
- Replace chocolate chips with peanut butter chips for the ganache topping.
- Trade vanilla ice cream for your favorite chocolate ice cream to make it even richer.
- Add ½ cup (25g) of mini marshmallows on top.
- Sprinkle ½ cup (30g) of crushed pretzels as a garnish.
- Mix 1 cup (175g) of peanut butter chips or white chocolate chips into ice cream mixture.
- Don't skip freezing. That is what makes it set up so you can cut it nicely.
- Due to the high amount of whipping cream, the ganache will stay soft even after it's frozen. This is completely normal.
- 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.
Calories: 650kcal | Carbohydrates: 52g | Protein: 16g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 56mg | Sodium: 358mg | Potassium: 612mg | Fiber: 4g | Sugar: 39g | Vitamin A: 555IU | Vitamin C: 0.8mg | Calcium: 188mg | Iron: 2.6mg