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–+ servings
Peanut Butter Cookie Ice Cream Cake
The Sugar Coated Cottage

Peanut Butter Cookie Ice Cream Cake

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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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 -10
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Prepare your pb cookie recipe as instructed.
  2. 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.
  3. 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.
  4. Once the cookies are baked and completely cooled you can start assembling.
  5. Line an 8" springform pan with plastic wrap.
  6. Place the first 8" cookie at the bottom of the pan.
  7. Scoop vanilla ice-cream over the top, about an inch thick using 3/4 of the container.
  8. Drizzle with 2 Tbsp hot fudge and 2 Tbsp caramel sauce and sprinkle with chocolate chips.
  9. Add the second cookie layer and covered it with chocolate peanut butter ice cream. (fill in any empty spots with remaining vanilla ice cream.
  10. Cover the top with small round Nutter Butter cookies. Spread marshmallow cream on top.
  11. Decorate with whipped cream and mini Reese Peanut Butter cups.
  12. Drizzle remaining hot fudge sauce and caramel sauce over top.
  13. Crumble peanut butter cookies over the top.
  14. Freeze over night recommended. But no less than 5 hours.
  15. Take out of freezer 15-20 minutes prior to serving.

Notes

Have fun with this! Thinking of adding something else, go for it, don't like an ingredient, change it. Enjoy!

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