Peanut Butter Chocolate Ice Cream Cake

Peanut Butter Chocolate Ice Cream Cake. Peanut butter cup ice cream, layers of chocolate cookie crunch, caramel, hot fudge and vanilla ice cream. 

Is it too late in the season for an ice cream cake? Is there ever not a time for ice cream cake? It’s been 90+ degree’s lately, central air or not, now is not the time to be running the oven. Due to to the high temps we need something, cold, creamy and refreshing don’t you agree? This Peanut Butter Chocolate Ice Cream Cake is all that and sooo much more. But I have a little secret, the kind of secret you will love me for (I think). Everything in this Peanut Butter Chocolate Ice Cream Cake is store bought, you heard me right, store bought. I did not bake or make any of the ingredients from scratch. Rather this cake combines the best flavors of ingredients you can easily find at any grocery store. 

PEANUT BUTTER CHOCOLATE ICE CREAM CAKE TIPS:

This cake is all about layering of flavors and textures. 

A drop bottom cake/cheesecake pan will be your best friend in making this cake. However if you do not have one you can use a deep cake pan, just line it from top to bottom with plastic wrap, leaving over hang to help you lift the cake out of the pan when time to serve. 

The cookie crunch comes from chocolate wafer cookies, these are usually found in the cookie isle or the isle that has the ice cream sundae ingredients (sauces, cones, cherries, etc). Put cookies in a large plastic baggie and using a rolling pin, crush the cookies into crumbles. Set aside. 

Have your ingredients ready to go for each step (outlined below). You will be freezing the cake in-between layering. 

Set your ice creams out so they get melty but not liquid. I used chocolate peanut butter cup and vanilla. Each container was 1.5 quarts and I used all of it. This includes a layer of each flavor plus the ice-cream scoops on top. 

Have your crushed cookies, caramel and chocolate fudge sauce ready. I used Sanders brand, they have a rich flavor and they are made in my home state of MI. However you can use whatever brand you love. 

Make sure you clear a spot in your freezer for this cake 😉 .

Assembly:

1. Get your removable bottom pan and coat the bottom with crumble cookies.
2. Fill it with chocolate peanut butter ice cream, smooth out with offset spatula or back of spoon. You will want this layer to be about 1.5 inches in height. 
3. Next sprinkle a generous layer of cookie crumbles on top. 
4. Drizzle on your caramel sauce and hot fudge. 
5. Freeze for 15 minutes. If you notice ice cream getting too soft you can firm it back up in freezer as needed. 
6. Repeat steps 2-5 with the vanilla ice cream. 
7. Scoop ice cream onto top of cake in a stack, alternating flavors. For the ice cream scoops you can do this ahead of time or wait until just before serving. 
8. Place ice cream cones randomly on top of scoops. 
9. Garnish with peanut butter cups (I used the Reese’s thin cups) and more caramel and hot fudge sauce. 
10. Keep frozen until ready to serve. 
11. When ready to serve, get a kitchen towel wet with hot water and go around the outside edge of the cake pan. The goal is to just melt the outside of the ice cream so it releases from the pan. You may have to go around the pan with a hot wet towel a few times. 

Q&A:

1. Can I use different ice cream flavors? Yes, this is your cake, make it delicious to you. 
2. What if I don’t have time to wait in-between layering to freeze? Then proceed anyways, your layers may not be as defined visually but the cake will be every bit as tempting and delicious. 
3. Do I have to use sugar cones? No, you can use any type of cone. Or forget the cones if it’s not your thing.
4. How do you make those ice cream cones?
   1. Line a cookie sheet with parchment.  
   2. Melt semi-sweet or dark chocolate in a tea cup or small bowl. 
   3. Set out the sprinkles you want to use. 
   4. Dip the top edge of the cone in the melted chocolate, tilt the cone as needed to make sure the edge is covered.
   5. Sprinkle with sprinkles. 
   6. Place on parchment to set. 

Enjoy every single cool and creamy bite! 

Stacey

Here are some tools that will help you make your own Ice Cream Cake! (Please note that the below are Amazon affiliate links which means if you purchase from these links I get a small commission at no cost to you. Thanks for supporting The Sugar Coated Cottage!)

Love peanut butter as much as I do? Check out these recipes!

Banana Cupcakes with Peanut Butter Buttercream

Brookies with Peanut Butter Frosting and Butterscotch

PIN FOR LATER! 🙂