This outrageous Chocolate Peanut Butter Ice Cream Cake is one of the easiest desserts you’ll make all summer, this easy ice cream cake is more about äṩṩembling ingreďïents than really having to bake or make anything. Perfect for busy summer days! Layers of ice cream sit on a peanut butter crust and are piled high with hot fudge, Reese’s and whipped cream – amazing!
My favorite part is that you can make this chocolate peanut butter ice cream cake ahead of time. You can also make each part of the cake at any point and äṩṩemble when you’d like. Just be sure to tightly wrap the cake and the ice cream. Let the ice cream cake sit at room temperature for about 5 – 10 minutes before cutting with a knife warmed in hot water, then it’ll be perfect!
Is it too late in the season for an ice cream cake? I’ve been making a lot of ice cream cakes for my family in the summer, and this chocolate peanut butter ice cream cake is one that gets requested year after year.
Peanut Butter Crust:
1/3 cup unsalted butter melted
24 Nutter butter cookies
12 Reese’s peanut butter cups full size
1 1/2 quarts moose tracks ice cream
1 1/2 quarts vanilla ice cream
10 ounces hot fudge topping room temperature
2 ounces hot fudge topping room temperature
8 Reese’s minis
1/4 cup powdered sugar
1 cup heavy whipping cream
1/4 teaspoon vanilla extract
Line a springform pan with parchment paper.
Roughly break up the nutter butter cookies with hands and place in the food processor. Blend until they become fine crumbs. Add melted butter, then mix together until combined.
Transfer the mixture into the prepared pan, pressing evenly into the bottom and up the sides about an inch.
Place in the refrigerator to chill for about 30 minutes.
Using a spoon, apply a layer of hot fudge topping on top of the crust. Add peanut butter cups on top. 1 hour in the freezer.
On top of the peanut butter cups, spread softened vanilla ice cream. Freeze for at least 3 hours, covered.
On top of vanilla ice cream, spread melted moose tracks ice cream. Smooth the top, cover, and place in the freezer for at least 6 hours, preferably overnight.
For Whipped Cream:
In the bowl of a stand mixer or a large mixing bowl, beat heavy whipping cream on medium high speed until soft peaks form about a minute or two.
Then continue beating in powdered sugar and vanilla extract until stiff peaks form.
Transfer to a piping bag fitted with the chosen tip, pipe swirls on top of the cake.
Decorate The Cake:
Take the ice cream cake out of the freezer and place on your cake stand or serving plate. The cake may need to sit for a few minutes before it will easily release.
Drizzle room temperature hot fudge sauce on pipe whipped cream swirls and all over the top of the cake. Add a Reese’s mini to each whipped cream swirl.
Decorate with the ice cream cone on top (optional).
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