If you’re looking for a perfectly iced, too beautiful to touch kind of cake then this post is not for you. But if your looking for a peanut buttery, crunchy, melty, ewwy, gooey, cool ice cream cake then keep reading.
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For fathers day my daughter and I wanted to make something special for dad. His tastes are pretty simple but we still wanted it to be special and most importantly taste amazing. He loves peanut butter and he loves ice-cream. My daughter wanted to make him a cake so I suggested an ice cream cake. Who doesn’t love ice cream cake? My daughter agreed with an excited laugh!
The secret to a good ice cream cake, in my opinion, is it has to be cool, creamy, crunchy and half melty to make all the flavors really marry together with each bite. Some of the best desserts are the ones that look ewwy, gooey and messy and this Peanut Butter Cookie Ice Cream Cake is no exception. Each melty bite of this Peanut Butter Cookie Ice Cream Cake is a bite of creamy, dreamy, crunchy peanut butter heaven!
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I baked two very thin 8″ peanut butter cookies using 2 parchment lined/buttered/floured 8″ cake pans. Into the pb cookie batter I gently pushed in mini Reese’s Peanut Butter cups I cut in half. I also baked up the remaining batter for crumbles later. Once the cookies were baked and completely cooled I could start assembling. An 8″ springform pan lined with plastic wrap was my best friend for this. I placed the first 8″ cookie at the bottom of the pan. I scooped vanilla ice-cream over the top, about an inch thick and drizzled with hot fudge and caramel sauce and sprinkled with chocolate chips. I then added the second cookie layer and covered it with chocolate peanut butter ice cream. I covered the top with small round Nutter Butter cookies. Smeared marshmallow cream on top, decorated with whipped cream and mini Reese Peanut Butter cups, hot fudge sauce, caramel sauce and crumbled peanut butter cookie crumbs on top. My fingers were cold and sticky but boy did this look good!
Tick tock, tick tock, tick tock. This is where I had to wait for it to freeze before eating it. Thank goodness it was bed time, I could sleep allot of the wait time away.
Needless to say we couldn’t wait until dinner time dessert to eat this cake. We all ate lunch and then broke into this cake like it was a present on Christmas morning and we were 5 years old. Keeping in mind we did have to wait for about 15-20 minutes for it to thaw a bit before cutting, our freezer is like the arctic tundra. It was worth the work and the wait.
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Every single bite is just as I had dreamed, creamy, dreamy, crunchy peanut butter heaven! This made an awesome treat for Fathers Day but needless to say it’s great any day.
Enjoy!
Stacey
Williams Sonoma Peanut Butter Cookie Recipe.
1/2 cup unsalted butter
1/2 cup light brown sugar packed
1/2 cup granulated sugar
1 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1 1/3 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
With a mixer on medium speed beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until well blended.
Sift flour, baking powder, baking soda and salt together.
With mixer on low add in small additions of flour mixture to the butter mixture until well blended.
Cover and refrigerate until firm, about 2 hours.
Preheat oven to 350 degrees. Line 2-8″ cake pans with parchment, butter and flour them.
Prepare and bake according to instructions for this post in recipe card.
If not making for the Peanut Butter Cookie Ice Cream Cake then the standard cookie recipe is as follows, you would line baking sheets with parchment. Shape dough into one inch balls and place 2 inches apart, coat fork tines in flour and flatten slightly and make pattern of parallel indentations. Bake until bottoms are golden brown, about 12-15 minutes.
Peanut Butter Cookie Ice Cream Cake
Ingredients
- 1 recipe for your favorite peanut butter cookie if you need a recipe please see separate recipe card in this post. See recipe I used at bottom of post, it wouldn't fit on the recipe card.
- 1 container vanilla ice cream softened about 54 oz give or take
- 1 pint chocolate peanut butter ice cream softened I used Haagen-Daz
- 15 Nutter Butter sandwich cookies round. (they come in a 11.8oz pkg. You can use peanut shaped Nutter Butters if you cannot find the smaller rounds)
- 1/4 cup hot fudge sauce
- 1/4 cup caramel sauce
- 17-20 mini Reeses Peanut Butter cups 12 cut in half/the rest for garnish on top
- 1/2 cup chocolate chips
- 3/4 cup marshmallow cream
- Whipped cream for garnish
Instructions
- Prepare your pb cookie recipe as instructed.
- Make two thin (about 1/2 inch) 8" peanut butter cookies using 2 parchment lined/buttered/floured 8" cake pans. Press batter into pan evenly.
- Cut 12 pb cups in 1/2. Push gently into pb cookie batter. Bake according to recipe (about 14-18 min) Bake up the remaining batter for crumbles later. You can make 1 large cookie or small ones.
- Once the cookies are baked and completely cooled you can start assembling.
- Line an 8" springform pan with plastic wrap.
- Place the first 8" cookie at the bottom of the pan.
- Scoop vanilla ice-cream over the top, about an inch thick using 3/4 of the container.
- Drizzle with 2 Tbsp hot fudge and 2 Tbsp caramel sauce and sprinkle with chocolate chips.
- Add the second cookie layer and covered it with chocolate peanut butter ice cream. (fill in any empty spots with remaining vanilla ice cream.
- Cover the top with small round Nutter Butter cookies. Spread marshmallow cream on top.
- Decorate with whipped cream and mini Reese Peanut Butter cups.
- Drizzle remaining hot fudge sauce and caramel sauce over top.
- Crumble peanut butter cookies over the top.
- Freeze over night recommended. But no less than 5 hours.
- Take out of freezer 15-20 minutes prior to serving.
Notes
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