Name: Chocolate Peanut Butter Ice Cream Cake Recipe
Prep time: 30 min
Total time: 10 h 30 min
Cuisine: American
Ingredients: 24 Nutter Butter Cookies or similar; 1/3 cup unsalted butter, melted; 10 ounces hot fudge topping, room temperature or warmed slightly if needed; 12 Reese’s peanut butter cups, full size; 1 1/2 quarts vanilla ice cream; 1 1/2 quarts Moose Tracks Ice Cream; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1/4 teaspoon vanilla extract; 2 ounces hot fudge topping, room temperature; 8 Reese’s minis

If ever there was a dessert that brings out pure, childlike glee in every bite, it’s this Chocolate Peanut Butter Ice Cream Cake. Picture creamy layers of ice cream nestled on a crunchy peanut butter cookie crust, drenched in hot fudge, studded with Reese’s, and crowned with fluffy whipped cream. This cake is an all-out celebration for chocolate and peanut butter lovers, no matter their age. Whether you’re planning a summer birthday bash or a casual backyard get-together, this stunner promises to be the main event at your table.

Chocolate Peanut Butter Ice Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how straightforward this recipe is considering how incredible it tastes. Each ingredient earns its spot by adding creamy richness, irresistible crunch, or a burst of chocolate-peanut butter magic to the final cake. Let’s break down what you’ll need and why!

24 Nutter Butter Cookies or similar: These peanut butter sandwich cookies create the perfect crunchy, nutty crust for your ice cream cake base.
1/3 cup unsalted butter, melted: Helps bind the cookie crumbs into a delicious, sliceable crust that holds up under all those ice cream layers.
10 ounces hot fudge topping (room temperature): Adds gooey, rich chocolate bursts between layers and as a dreamy drizzle on top.
12 Reese’s peanut butter cups, full size: The signature candy brings an unmistakable peanut butter-chocolate punch and texture.
1 1/2 quarts vanilla ice cream: Smooth and classic, this layer lightens up the intensity and makes for the perfect creamy contrast.
1 1/2 quarts Moose Tracks ice cream: A swirl of fudge and peanut butter cups in ice cream form for that irresistible flavor in every bite.
1 cup heavy whipping cream: Whipped cream on top adds a luxurious, light-as-air finish.
1/4 cup powdered sugar: Sweetens and stabilizes the whipped cream topping.
1/4 teaspoon vanilla extract: Gives the whipped cream that perfect, subtle depth of flavor.
2 ounces hot fudge topping (room temperature): A final drizzle for the signature glossy, chocolatey look and taste.
8 Reese’s minis: The cutest and tastiest finishing touch for each whipped cream swirl on top.

How to Make Chocolate Peanut Butter Ice Cream Cake

Step 1: Prepare the Peanut Butter Cookie Crust

Start by crushing the Nutter Butter Cookies into fine crumbs—your food processor will make this a breeze, but a large zip bag and a rolling pin also work. Mix in the melted butter until the mixture resembles damp sand, then firmly press it into the bottom (and a bit up the sides) of a 9-inch springform pan. Freeze for 30 minutes; a cold, solid crust is essential for easy assembly and slicing later!

Step 2: Layer on the Chocolate and Reese’s

After your crust is set, spread a decadent layer of hot fudge over it, using a spoon to coax it right to the edges. Arrange the full-size Reese’s peanut butter cups evenly over the fudge, pressing gently so they nestle into the fudge and crust. Pop the pan back into the freezer for 1 hour. You’re building anticipation (and structure) with every step!

Step 3: Add the Vanilla Ice Cream Layer

Let your vanilla ice cream soften at room temperature until it’s spreadable but not runny. Carefully scoop and smooth it over the peanut butter cup layer, creating a thick, creamy blanket. Cover tightly and return the pan to the freezer for at least 3 hours. This helps the ice cream layer firm up nicely, giving your cake defined and beautiful layers.

Step 4: Top with Moose Tracks Ice Cream

When the vanilla layer has set, repeat the process with Moose Tracks ice cream. Smooth it right to the edges for one more bold layer of flavor and texture. Top the pan, and freeze for at least 6 hours, but overnight is even better. The longer freeze ensures perfect, clean slices later and a cake that holds its shape, even on the hottest summer day.

Step 5: Whip Up the Creamy Topping

Just before serving, make your homemade whipped cream. Beat the heavy cream until soft peaks form, then add powdered sugar and vanilla. Keep whipping until you have stiff peaks—perfect for piping. Scoop the whipped cream into a piping bag (or just dollop it on for a rustic look) and go wild with the decoration!

Step 6: Assemble and Finish Your Chocolate Peanut Butter Ice Cream Cake

Take your ice cream cake out of the freezer. Gently remove the springform pan ring—running a warm knife around the edge helps if it’s sticky. Pipe whipped cream swirls around the edge and top each with a Reese’s mini. Drizzle with that glossy hot fudge topping right before serving. It’s the ultimate moment of dessert triumph!

How to Serve Chocolate Peanut Butter Ice Cream Cake

Garnishes

The finishing touches make all the difference. Go big with extra hot fudge, a sprinkle of crushed Nutter Butters, a handful of chopped peanuts, or more Reese’s pieces. The whipped cream and Reese’s minis already set the scene, but let your creativity and sweet tooth lead the way!

Side Dishes

Because Chocolate Peanut Butter Ice Cream Cake is incredibly rich, fresh berries or a simple fruit salad make a lovely, refreshing side. If you want to keep the party going, a salty snack like pretzel sticks or popcorn provides a fun contrast to all that creamy sweetness.

Creative Ways to Present

This cake is a showstopper as a full centerpiece, but you can also slice it into individual portions and serve in sundae glasses, layering with extra fudge or peanuts. For birthdays or celebrations, decorate with custom chocolate toppers or colorful sprinkles to match your theme—it turns a favorite dessert into a personalized experience!

Make Ahead and Storage

Storing Leftovers

Once you’ve made this masterpiece, leftovers are a breeze. Simply cover any remaining Chocolate Peanut Butter Ice Cream Cake with plastic wrap or aluminum foil and store it right in the freezer. It stays delicious for up to a week, making midnight treats totally justifiable.

Freezing

This cake is perfect for making ahead! Prepare it up to three days in advance so you can focus on your party plans. Just wait to add the whipped cream and hot fudge garnish until just before serving; this keeps them looking and tasting their freshest. Wrapped well, the cake itself can be frozen for weeks if needed.

Reheating

While this is one dessert that doesn’t require reheating, you may want to let the cake sit at room temperature for 10–15 minutes before slicing. This softens the ice cream and makes cutting neat slices a lot easier—no microwave, no fuss!

FAQs

Can I use other types of cookies for the crust?

Absolutely! If Nutter Butters aren’t available, try peanut butter sandwich cookies, graham crackers, or even chocolate sandwich cookies for a twist. The flavor will shift a bit, but the cake will still be delicious and sturdy.

What if I can’t find Moose Tracks ice cream?

No worries! Any chocolate-based ice cream with mix-ins (like fudge swirls or peanut butter cups) works beautifully. Cookies and cream or chocolate peanut butter swirl are also yummy alternatives for replicating the decadent layers.

Is there a way to make this dessert nut-free?

While Chocolate Peanut Butter Ice Cream Cake is all about that peanut-chocolate combo, you can use nut-free cookies, omit the Reese’s, and substitute nut-free chocolate candies and ice cream. Always check your labels or consult with guests who have allergies to be safe.

How do I get clean slices for serving?

For perfect slices, use a sharp knife dipped in hot water, wiping clean between each cut. Patience helps—the cake will slice much more easily if you let it sit out for several minutes before serving.

Can I make this in a regular cake pan?

It’s possible, but a springform pan makes it much easier to release the cake without damaging those gorgeous layers. If you only have a standard pan, line it very well with parchment or plastic wrap so you can lift it out carefully before serving.

Final Thoughts

If you’re looking for a dessert that stops everyone in their tracks (and gets rave reviews every single time), Chocolate Peanut Butter Ice Cream Cake is your answer. It’s truly a joy to make and even more fun to share. Trust me, your friends and family won’t forget this one—so dig in, savor every bite, and don’t be surprised if you’re asked to make it again (and again)!