Chocolate Peanut Butter Ice Cream Cake Recipe
Indulge in this decadent Chocolate Peanut Butter Ice Cream Cake, a perfect treat for summer days. Layers of creamy ice cream on a crunchy peanut butter crust, topped with hot fudge, Reese’s peanut butter cups, and fluffy whipped cream.
- Prep Time: 30 minutes
- Total Time: 10 hours 30 minutes
- Yield: 16 servings
- Category: Dessert
- Cuisine: American
- Diet: Vegetarian
Ingredients
Peanut Butter Crust
- 24 Nutter Butter Cookies or similar
- 1/3 cup unsalted butter, melted
First Layer
- 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
Topping
- 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
Instructions
- Peanut Butter Crust: Crush cookies in a food processor, add melted butter, mix well. Press into a springform pan, freeze.
- First Layer: Pour hot fudge over crust, add peanut butter cups, freeze. Spread vanilla ice cream, freeze. Add Moose Tracks ice cream, freeze.
- Whipped Cream: Whip cream until soft peaks form. Add sugar, vanilla, beat until stiff. Pipe swirls on cake.
- Decorate Cake: Remove from pan, drizzle hot fudge, pipe whipped cream, top with Reese’s minis.
- Serve immediately.
Notes
- Tools Needed: 9″ Springform Pan
Nutrition
- Serving Size: 1 slice
- Calories: 609 kcal
- Sugar: 54g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg
