This delectable peanut butter ice cream cake is the ultimate treat you’ve been longing for. With each mouthful, you’ll experience the perfect fusion of crunchy, sweet, salty, and creamy flavors. The best part? You can whip up this luxurious dessert with just nine ingredients! By the way, have you had a chance to try my brownie ice cream cake?
Why You’ll Absolutely Adore This Recipe
- Only nine simple ingredients are needed.
- It’s the ideal treat to beat the summer heat.
- This recipe is incredibly easy, making it perfect for beginners.
Step-by-Step Photo Instructions
In a bowl, thoroughly combine the graham cracker crumbs, peanut crumbs, peanut butter, and melted butter until evenly moistened.
Press the crumb mixture evenly into the bottom of a 9-inch (23cm) baking pan using the back of a flat-bottomed cup. Freeze for approximately 30 minutes.
Soften the ice cream by stirring it in a large bowl with a wooden spoon for about 1-2 minutes.
Add 1 cup of peanut butter and 5 oz of peanut butter cups to the ice cream, and stir until well combined. Don’t worry if there are visible peanut butter swirls – it doesn’t need to be perfectly mixed.
Take the crust out of the freezer and spoon half of the ice cream mixture into the pan.
Drop dollops of the remaining peanut butter on top of the ice cream. Use an offset spatula or spoon to evenly swirl it into the ice cream.
Sprinkle the remainder of the peanut butter cups over the cake.
Spread the rest of the ice cream evenly over the top.
Allow the cake to freeze for a minimum of 8 hours, preferably overnight.
In a heat-proof bowl, microwave the chopped chocolate bars, sweetened condensed milk, and heavy cream for approximately 2 minutes until the mixture reaches a smooth, fudgy consistency.
Stir the mixture every 20 seconds to prevent the chocolate from overheating. Pour, drizzle, or spread it over the top of the cake. Freeze for at least two more hours.
Serve with whipped cream, meringue, or your favorite toppings. You can store any leftover cake in the freezer for up to two weeks.
Expert Tips for Guaranteed Success
- Allow the cake to sit on the counter for approximately 5 minutes before serving. This will help it thaw slightly and make cutting easier. Avoid leaving it out for too long, as it may begin to melt.
- For clean slices, heat a large knife under hot water and wipe it clean between each cut. Following these tips will ensure perfect results.
A Tested and Approved Flavor Variation
My family loves it when I make them a peanut butter s’mores ice cream cake. It’s essentially the same cake, but with the addition of marshmallow fluff and a meringue topping. To make this variation, alternate dollops of marshmallow fluff (1 container 7oz is sufficient) and ice cream in the pan. After applying the ganache, garnish with meringue if desired. I used the meringue topping from my lemon meringue tart recipe.
Storage Guidelines
Place the cake in a freezer-safe, airtight container and keep it stored in the freezer. It will remain fresh for up to two weeks. Remember to avoid leaving it out for extended periods, as it may lose its texture when refrozen.
Explore More Ice Cream Recipes
Can’t get enough of ice cream? Be sure to check out our other delightful ice cream recipes, such as chocolate milkshake, vanilla milkshake, or cookie ice cream sandwiches.
Click here to discover more ice cream delights!
