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Peanut Butter Ice Cream Cake Recipe

Peanut Butter Ice Cream Cake Recipe

Lipia
For a delicious Peanut Butter Ice Cream Cake Recipe, combine crushed chocolate cookies with melted butter and press into a pan to form the crust.
Layer with softened vanilla ice cream and swirl in peanut butter. Freeze until firm. Top with whipped cream and extra peanut butter if desired. Freeze again before slicing. Enjoy a creamy, nutty treat!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 450 kcal

Equipment

  • A 9-inch springform pan
  • A mixing bowl
  • A food processor
  • A rubber spatula
  • Measuring cups and spoons
  • A freezer-safe container

Ingredients
  

For the Crust:

  • 1 1/2 cups of chocolate graham cracker crumbs
  • 1/4 cup of unsalted butter melted

For the Peanut Butter Layer:

  • 1 cup of creamy peanut butter
  • 1/2 cup of powdered sugar
  • 1 1/2 cups of heavy whipping cream

For the Ice Cream Layer:

  • 1 quart of vanilla ice cream softened
  • 1/2 cup of mini chocolate chips

For the Topping:

  • 1/2 cup of chocolate fudge sauce
  • 1/4 cup of chopped peanuts

Instructions
 

Prepare the Crust

  • ● Start by making the crust. Combine the chocolate graham cracker crumbs and melted butter in a food processor. Pulse until the mixture resembles wet sand.
  • ● Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes. Let it cool completely.

Create the Peanut Butter Layer

  • ● While the crust cools, prepare the peanut butter layer. In a mixing bowl, combine the creamy peanut butter and powdered sugar.
  • ● In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture until smooth.
  • ● Spread the peanut butter layer evenly over the cooled crust. Place the pan in the freezer for 15 minutes to set.

Add the Ice Cream Layer

  • ● Once the peanut butter layer is firm, spread the softened vanilla ice cream over the top. Sprinkle the mini chocolate chips evenly over the ice cream.
  • ● Cover the cake with plastic wrap and freeze for at least 4 hours, or until completely firm.

Finishing Touches

  • ● Before serving, remove the cake from the springform pan and drizzle the chocolate fudge sauce over the top.
  • ● Sprinkle the chopped peanuts for an extra crunch. Slice and serve immediately.

Notes

1. Customization: Feel free to experiment with different ice cream flavors. Chocolate or peanut butter ice cream can be a great twist on this classic recipe.
2. Storage: This cake can be stored in the freezer for up to one week. Make sure to cover it tightly with plastic wrap to prevent freezer burn.
 
3. Serving Tip: For clean slices, dip your knife in hot water before cutting each piece. This helps the knife glide through the cake smoothly.
Keyword Peanut Butter Ice Cream Cake Recipe