Go Back
+ servings
Peanut Butter Chocolate Ice Cream Cake
Print Recipe
0 from 0 votes

Peanut Butter Chocolate Ice Cream Cake

An easy to put together dessert, Peanut Butter Chocolate Ice Cream Cake is a great party dessert. Packed with peanut butter and chocolate flavours.
Prep Time40 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 8 -10 servings
Author: Emma

Ingredients

  • 3 tablespoons unsalted butter - melted
  • 14 chocolate cream Oreo's or any chocolate cream cookies
  • 450 grams vanilla ice cream 4 cups
  • 125 grams smooth peanut butter 1/2 cup
  • 140 grams chocolate filling 1/2 cup
  • 150 grams mini peanut butter cups 1 cup
  • 2 tablespoons chocolate filling.

Instructions

  • Get an 8 inch / 20 cm springform pan and line the bottom of it with baking parchment. Stick it down with a smear of butter.
  • Melt your butter in a microwave for 15 seconds then place to one side.
  • Break your chocolate cookies into pieces and place them a food processor and pulse them until they look like sand.
  • Pour in your melted butter and pulse for a few seconds until all the crumbs are well coated.
  • Pour the butter coated crumbs into your pan and press them down with the back of a spoon until the whole base is covered with a thin layer. Place the tin in the freezer for the next 30 minutes.
  • After the base has been in for 15 minutes take your ice cream out of the freezer and let it sit at room temperature for 10 to 15 minutes. Depending on how warm your room is. You want it soft enough so you can poke your finger into it and leave a dent. Not go right through it.
  • Get your stand / electric mixer ready and place the ice cream along with the peanut butter into the bowl and beat until they are well combined.
  • Pour half of the ice cream on top of your now frozen cookie base.
  • Take your chocolate filling and spread a thin layer over the ice cream. You may need to give it a 10 second blast in the microwave to make it more spreadable. I did!
  • Then carefully spread the remaining ice cream over the top and sprinkle over the peanut butter cups. Cover the cake pan with clingfilm / plastic wrap and place in the freezer for at least 6 hours.
  • Take out of the freezer 10 minutes before serving. After 10 minutes gently remove the springform pan from around your ice cream cake. If its still a little sticky use a warm knife and run it around the edges to loosen it.
  • Take your extra 2 tablespoons of chocolate filling and if it is a little stiff give it a 10 second blast in the microwave. Pour it into a small plastic bag snip the end off and drizzle it all over your ice cream cake and serve.
  • Replace any undated cake back in the freezer, covered with plastic to stop a build up of ice crystals.

Notes

1. This recipe will also need at least another 6 hours but it is inactive time.2. If like me it is difficult to come by peanut butter ice cream then follow the recipe to make your own. But if peanut butter ice cream is readily available then by all means use it and skip the mixing of the vanilla ice cream and peanut butter steps.3. I would recommend eating this dessert within 4 weeks.