Peanut butter ice cream cake recipe is one of the most requested desserts I’ve ever made. I found it on My Baking Addiction years ago and since then, it’s become a staple for birthdays, holidays, and hot summer weekends.
The peanut butter ice cream cake recipe is rich, cold, creamy, and full of flavor from layers of crushed cookies, peanut butter cups, vanilla ice cream, and hot fudge.
I’ve made this peanut butter ice cream cake recipe over ten times, sometimes following the original exactly, and other times putting my own twist on it with extra toppings or different ice cream flavors.
This time, I’m walking through my full version step-by-step.
Why You’ll Love This Recipe
You’ll love this peanut butter ice cream cake recipe because it delivers bold, rich flavors in every layer. Creamy vanilla ice cream melts into the crushed Oreo crust, while chopped peanut butter cups and hot fudge create that extra indulgent touch.
This peanut butter ice cream cake recipe doesn’t require baking, so it’s easy to pull together on busy days. It stays firm in the freezer and slices clean for serving.
The balance of sweet, salty, and crunchy textures makes it a crowd favorite. Once you make it, peanut butter ice cream cake recipe quickly becomes a go-to dessert that always disappears fast at gatherings or family dinners.
What You’ll Need For Peanut Butter Ice Cream Cake Recipe
Recipe Overview
Prep Time: 20 minutes
Freeze Time: 4-6 hours (or overnight)
Total Time: About 6 hours, 20 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 12 serving
Kitchen Utensils Needed:
- 9-inch springform pan
- Mixing bowls
- Spatula
- Food processor or zip bag + rolling pin
- Plastic wrap or foil
- Freezer
Ingredients
- 1 (14.8 oz) bag Reese’s Mini Peanut Butter Cups, roughly chopped
- 1 (14.3 oz) package Oreo cookies
- 1 quart + 1 pint vanilla ice cream (softened slightly for easier mixing)
- 6 tablespoons unsalted butter, melted
- 1 (11 oz) jar hot fudge sauce, room temperature
Instructions
1. Prepare the Oreo crust:
Begin by crushing the entire package of Oreo cookies. You can do this in a food processor until finely ground, or place them in a large zip-top bag and crush with a rolling pin. Pour the cookie crumbs into a bowl, add the melted butter, and stir until the mixture resembles wet sand.
2. Form the crust base:
Line a 9×5 loaf pan with plastic wrap, leaving overhang for easy removal later. Press about two-thirds of the Oreo crumb mixture into the bottom of the pan, pressing firmly to form a compact crust. Reserve the remaining crumbs for topping.
3. Layer in the ice cream and peanut butter cups:
Working quickly, scoop half of the softened vanilla ice cream over the crust and spread evenly. Sprinkle in a generous layer of the chopped mini peanut butter cups (use about half). Drizzle about half of the hot fudge sauce over this layer.
4. Repeat layers:
Add the remaining ice cream over the fudge and peanut butter cups. Smooth the top. Sprinkle the rest of the chopped peanut butter cups on top, drizzle remaining fudge, and then top it off with the remaining Oreo crumbs for a crunchy finish.
5. Freeze until firm:
Cover the entire pan tightly with foil or more plastic wrap. Place the loaf pan in the freezer and freeze for at least 4 hours, preferably overnight, until the dessert is solid and can be sliced.
6. Serve:
When ready to serve, lift the loaf out of the pan using the plastic wrap. Slice with a sharp knife (you may need to let it sit for a few minutes to soften slightly), and enjoy this decadent layered frozen dessert.
Nutrition Facts Of Peanut Butter Ice Cream Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Saturated Fat | 12g |
| Carbohydrates | 50g |
| Sugar | 38g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 180mg |
Decoration And Serving Ideas
Top the frozen peanut butter ice cream cake recipe just before serving for the best texture and appearance. Scatter extra chopped Reese’s peanut butter cups over the top for a bold finish.
Drizzle warm hot fudge in thin ribbons across the surface, then add a handful of crushed Oreos for extra crunch. A swirl of whipped cream around the edges gives it a bakery-style look.
For color, sprinkle a few mini chocolate chips or even a pinch of sea salt flakes. Serve slices on chilled plates to keep them firm, and offer extra fudge or whipped cream on the side.
Health Benefits
This peanut butter ice cream cake recipe offers some nutritional perks thanks to the peanut butter cups, which provide protein and healthy fats.
The ice cream delivers calcium and vitamin D, important for bone health. Using Oreos adds a bit of fiber from the cookie crumbs.
While this dessert is definitely a treat and should be enjoyed in moderation, the mix of ingredients gives a small boost of energy and nutrients alongside the indulgence.
Choosing natural peanut butter or lower-sugar ice cream options can make this peanut butter ice cream cake recipe a bit healthier without sacrificing flavor.
My Tips For Success!
1. Allow the vanilla ice cream to sit at room temperature for about 10 to 15 minutes before spreading. This softening makes it easier to work with, preventing tearing or breaking through the crust and ensuring smooth, even layers.
2. Line your loaf pan or cake pan with plastic wrap or parchment paper, leaving plenty of extra hanging over the sides. This makes removing the cake from the pan simple and prevents any damage when lifting the frozen dessert out.
3. When pressing the crushed Oreo and butter mixture into the pan, use a flat-bottomed measuring cup or glass to press firmly and evenly. A tightly packed crust keeps the base solid and holds together when slicing.
4. Take your time layering the ice cream, peanut butter cups, and fudge sauce. Use a spatula to gently smooth each layer so the cake looks clean and slices hold their shape nicely.
5. Don’t rush the freezing process. Let the cake freeze for at least 4 to 6 hours, or ideally overnight. This ensures the ice cream is completely firm, making slicing much easier and keeping the layers intact.
6. Before cutting, run your knife under hot water, wipe it dry, and then slice. The warm blade glides through the frozen cake more easily, preventing jagged edges and helping maintain a neat presentation.
Best Variations
✔ Chocolate Peanut Butter Swirl: Mix some softened chocolate ice cream with the vanilla before layering for a marbled, rich chocolate and peanut butter flavor throughout the cake.
✔ Salted Caramel Twist: Add a layer of salted caramel sauce alongside the hot fudge for a sweet-and-salty kick that complements the peanut butter perfectly.
✔ Nutty Crunch Upgrade: Sprinkle chopped roasted peanuts or chopped pretzels between layers for extra crunch and a deeper nutty flavor.
✔ Banana Boost: Add thin slices of fresh banana between the layers to bring in a fruity freshness that pairs well with peanut butter and chocolate.
✔ Mocha Madness: Swirl in a bit of coffee-flavored ice cream or sprinkle espresso powder over the layers for a subtle coffee taste that enhances the richness of the dessert.
How To Store Leftovers
To store leftovers, wrap the peanut butter ice cream cake recipe tightly in plastic wrap or cover it with airtight foil to prevent freezer burn and absorb unwanted odors.
Place it back in the freezer where it can stay fresh for up to two weeks. When you’re ready to enjoy more, let the cake sit at room temperature for about 5 to 10 minutes before slicing to make cutting easier.
Avoid refreezing once thawed to maintain the best texture and flavor. Proper storage keeps the layers intact and preserves that rich, creamy taste every time you serve it.
Conclusion
A peanut butter ice cream cake recipe has been a delicious and rewarding experience, and I am proud of the success it brought.
The layers of creamy ice cream, peanut butter, and the perfect crunch make it a true treat for anyone who loves indulgent desserts.
I hope you will give this Peanut Butter Ice Cream Cake Recipe a try and enjoy the same satisfaction and joy I did. With its simple steps and delightful result, I’m confident it will be a hit, just like it has been for me!
More Delicious Butter Cakes
Butter Pecan Poke Cake – Easy & Delicious
Butter Pecan Pound Cake Recipe
Peanut Butter Banana Cake Recipe
Peanut Butter Ice Cream Cake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls
- Spatula
- Food processor or zip bag + rolling pin
- Plastic wrap or foil
- Freezer
Ingredients
- 1 14.8 oz bag Reese’s Mini Peanut Butter Cups, roughly chopped
- 1 14.3 oz package Oreo cookies
- 1 quart + 1 pint vanilla ice cream softened slightly for easier mixing
- 6 tablespoons unsalted butter melted
- 1 11 oz jar hot fudge sauce, room temperature
Instructions
Prepare the Oreo crust:
- Begin by crushing the entire package of Oreo cookies. You can do this in a food processor until finely ground, or place them in a large zip-top bag and crush with a rolling pin. Pour the cookie crumbs into a bowl, add the melted butter, and stir until the mixture resembles wet sand.
Form the crust base:
- Line a 9×5 loaf pan with plastic wrap, leaving overhang for easy removal later. Press about two-thirds of the Oreo crumb mixture into the bottom of the pan, pressing firmly to form a compact crust. Reserve the remaining crumbs for topping.
Layer in the ice cream and peanut butter cups:
- Working quickly, scoop half of the softened vanilla ice cream over the crust and spread evenly. Sprinkle in a generous layer of the chopped mini peanut butter cups (use about half). Drizzle about half of the hot fudge sauce over this layer.
Repeat layers:
- Add the remaining ice cream over the fudge and peanut butter cups. Smooth the top. Sprinkle the rest of the chopped peanut butter cups on top, drizzle remaining fudge, and then top it off with the remaining Oreo crumbs for a crunchy finish.
Freeze until firm:
- Cover the entire pan tightly with foil or more plastic wrap. Place the loaf pan in the freezer and freeze for at least 4 hours, preferably overnight, until the dessert is solid and can be sliced.
Serve:
- When ready to serve, lift the loaf out of the pan using the plastic wrap. Slice with a sharp knife (you may need to let it sit for a few minutes to soften slightly), and enjoy this decadent layered frozen dessert.
Notes
Nutrition Facts Of Peanut Butter Ice Cream Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 22g |
| Saturated Fat | 12g |
| Carbohydrates | 50g |
| Sugar | 38g |
| Protein | 5g |
| Fiber | 2g |
| Sodium | 180mg |