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This chocolate peanut butter ice cream cake is a quick and delicious summer treat! It has the perfect balance between chocolate and peanut butter. This ice cream cake is topped with chocolate ganache and Reese’s mini peanut butter cups.
If you’re a peanut butter and chocolate lover, then this ones for you! This chocolate peanut butter ice cream cake is so delicious. You’ll definitely want to go for seconds on this one. All the layers of the cake come together so perfectly to create the perfect balance between chocolate and peanut butter. So what’s in the chocolate peanut butter ice cream cake? Let’s break down the ice cream layers:
- This delicious ice cream cake is frozen on an Oreo crust.
- This first layer is vanilla ice cream that is mixed with a bit of chocolate ganache. This creates a creamy and light ice cream layer with a hint of chocolate.
- Pressed into the vanilla chocolate ice cream layer is Reese’s mini peanut butter cups and Oreo chunks. Because why not? Plus it adds a nice surprise when eating the ice cream cake.
- Next up, is the peanut butter ice cream layer.
- Top this off with chocolate ganache. The chocolate ganache layer creates a perfect balance of peanut butter and chocolate.
This chocolate peanut butter ice cream cake is the perfect summer treat! Be sure to give it a try. I know you won’t regret it.
- Oreo’s: Crushed Oreos will be used for the crust. Lightly crushed or chopped Oreos will be used in between the ice cream layers.
- Butter: You will need unsalted melted butter. If you’re using double stuffed Oreos you may need less butter than if you’re using regular Oreos.
- Peanut butter ice cream: Any peanut butter ice cream of your choice!
- Vanilla ice cream: Any vanilla ice cream of your choice!
- Chocolate: I use semi sweet chocolate chips. This creates a smooth and not too sweet chocolate ganache.
- Heavy whipping cream: This will be used for the chocolate ganache.
- Reese’s mini peanut butter cups: These will be put between the ice cream layers. You can also place them on the ice cream cake before serving.
Making the ice cream cake
- Make the ganache: Place chocolate chips in a medium bowl. In a small sauce pan, add heavy whipping cream. Warm on medium/low heat until almost boiling. Pour over chocolate chips. Cover and let it sit for 1 minute. Stir until smooth. Set aside to cool
- Make the crust: Combine crushed Oreo’s and butter. Firmly press onto 9 inch spingform pan. Freeze for 5-10 minutes or until firm.
- Make the ice cream cake: Lightly mix vanilla ice cream with ¼ cup of chocolate ganache. Spread over prepared crust. Cut a handful of Reese’s mini peanut butter cups in half and sprinkle over vanilla chocolate layer. Lightly crush a handful of Oreo’s and sprinkle over vanilla chocolate layer. Lightly press the peanut butter cups and Oreo’s into vanilla chocolate ice cream. Spread peanut butter ice cream over vanilla chocolate ice cream layer. Freeze for 30-40 minutes or until the peanut butter ice cream is firm. Once firm, spread chocolate ganache over the peanut butter ice cream. Freeze until the ice cream cake is firm.
Tips for success
- Let the ice cream soften first. I take out the ice cream and let it sit on the counter for 10-15 minutes so it softens. When the ice cream is slightly softened it’s easier to spread.
- Freeze the ice cream cake before adding ganache. This helps the ganache set quickly and ensures it won’t seep into the peanut butter ice cream layer.
- For easier removal of cake, place parchment paper on the bottom of the pan. Place parchment paper on the bottom of springfrom pan making sure the parchment paper extends over the edges. Place ring over the bottom and secure. You should have parchment paper sticking out from underneath. Once ready to serve, open the ring and transfer to stand. The cake should easily move off of the parchment paper.
- The chocolate ganache can be make a few days ahead! Store in the refrigerator in an air tight container. Chocolate ganache can last up to 1 month in the refrigerator.
Can I make this without a springform pan?
Yes! You can use a 9 inch pan. Be sure to first line the pan with foil or plastic wrap for easier removal. You can also use a 9 inch pie pan.
Store the chocolate peanut butter ice cream cake tightly covered in the freezer.
Other recipes you may like
- No Bake Peanut Butter Chocolate Bars
- Chocolate Peanut Butter Patties
- Hot Fudge Chocolate Pudding Cake
- Chocolate Ganache Mini Tarts
If you made this recipe, I would love to hear from you! Comment and rate below. Your comments will help me as well as other readers. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.