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Chocolate Peanut Butter Ice Cream Cake

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Chocolate peanut butter ice cream cake is a rich and decadent dessert that’s easy to make at home with a round cake and ice cream.

 

Chocolate peanut butter ice cream cake

A rich and decadent dessert, this chocolate peanut butter ice cream cake is made up of a layer of chocolate cake and peanut butter cup ice cream. You will need an 8″ round chocolate cake that is already baked and cooled. You can make a homemade or box cake or buy a pre-made cake. If you use a box mix, you can make 12 cupcakes with the remaining batter.

You will need a spring form pan the same size as your round cake pan. We used 8″ cake pans but you can also use 9″ rounds. You can also bake the cake in a 9″ pan and then cut it down to fit into an 8″ spring form pan.

Chocolate Peanut Butter Ice Cream Cake

A tub of ice cream with bowls of fudge and peanut butter next to a cutting board with cut up Reese's Peanut Butter cups.

First, and most important, you need to make a space in your freezer for your springform pan. This is a great time to clean out your freezer!

Remove the ice cream from freezer. You can use any brand of peanut butter cup ice cream. We used Edy’s Slow Churned Peanut Butter Cup.  Let the ice cream soften on the counter for about 5-10 minutes.

While the ice cream softens, cut 4 peanut butter cups in half so you have 8 halves. You will use these for the top of the cake. Set aside. Cut another 4 peanut butter cups into 8 wedges each for the inside of the cake. Set aside.

Scoops of ice cream in a cake pan

Once the ice cream is softened, use an ice cream scoop to scoop the ice cream into the bottom of an 8″ springform pan. Use a spoon to smooth the ice cream. Return to the freezer for 4 minutes.

Melted peanut butter in a bowl with a spoon.

Place 1/2 cup of peanut butter into a microwave safe bowl. Microwave on high, 10-15 seconds or until smooth and runny.

Ice cream in a cake pan drizzled with peanut butter

Remove the cake pan from the freezer. Pour all of the melted peanut butter on top of ice cream. 

Ice cream in a cake pan topped with peanut butter and hot fudge

Microwave 1/3 of a jar of hot fudge in a microwave safe bowl in 10 second increments. Stir in between until the hot fudge is hot enough to pour.  Pour the melted hot fudge on top of peanut butter.

Ice cream in cake pan topped with peanut butter, hot fudge and chopped peanut butter cup candy

Top the hot fudge and peanut butter with the small chopped pieces of peanut butter cups.

Round chocolate cake

Remove the chocolate cake from it’s pan and place on top of the ice cream. Return to freezer for 10 minutes.

Round chocolate cake topped with melted hot fudge being spread by a spoon

Just before the 10 minutes are up, microwave the remaining hot fudge in 10 second increments until smooth. Remove cake from freezer and pour on top of the cake, spreading it evenly. Return to the freezer for 5 minutes.

Melted peanut butter in a plastic storage bag above a chocolate cake topped with hot fudge

Add 2 tablespoons peanut butter into a small microwave bowl and microwave for 5 seconds. Stir until smooth. Pour into a small seal-able sandwich bag.

Chocolate ice cream cake with melted peanut butter drizzled in circles on top

Snip the tip of the bag and drizzle onto the cake in large circles. This trick works well for filling deviled eggs, too!

Ice cream cake with fudge, peanut butter and peanut butter cup candy on top

Next, add the 8 peanut butter cup halves to the top of the cake. The best way to do this is to think of the cake as a clock, placing the cups at 12, 3, 6, and 9 and then in between each of those spaces.

Return the cake to freezer for at least 4 hours or until solid. The cake can remain in the freezer until ready to serve.

Side view of ice cream cake

When you are ready to serve the cake, remove from freezer and remove the sides from the spring form pan. Let the cake soften for 5 minutes before slicing into 8 slices.

Ice cream cake with a slice cut out

The easiest way to cut an ice cream cake is with a long and sharp knife. Serve immediately and return leftovers to the freezer. 

Slice of ice cream cake on a plate

Yield: 1 Cake

Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake

Chocolate peanut butter ice cream cake is a rich and decadent dessert that's easy to make at home with a round cake and ice cream.

Cook Time 40 minutes
Additional Time 4 hours
Total Time 4 hours 40 minutes

Ingredients

  • 1-8" round chocolate cake, baked and cooled
  • 1 carton, 1.5 qt, peanut butter cup vanilla ice cream
  • 1/2 cup peanut butter, plus 2 tablespoons
  • 4 packages, 2 cups each, full size Reese's Peanut Butter Cups
  • 1 jar, 11.75 oz, hot fudge, divided

Instructions

  1. Bake an 8" round chocolate cake and allow to cool completely.
  2. Make a space in your freezer for your springform pan.
  3. Remove the ice cream from freezer and let set for 5-10 minutes or until somewhat soft.
  4. While ice cream softens, cut 4 peanut butter cups in half so you have 8 halves for the top. Set aside.
  5. Cut another 4 peanut butter cups into 8 wedges each for the inside of the cake. Set aside.
  6. Use an ice cream scoop to scoop ice cream into the bottom of an 8" springform pan. Use a spoon to smooth the ice cream. Return to freezer for 4 minutes.
  7. Place 1/2 cup of peanut butter into a microwave safe bowl. Microwave on high, 10-15 seconds or until smooth and runny. Drizzle and pour on top of ice cream.
  8. Microwave 1/3 of a jar of hot fudge in a microwave safe bowl and drizzle and pour on top of peanut butter. Microwave in 10 second increments, stirring after each time in the microwave until smooth. Add small chopped pieces of peanut butter cups.
  9. Remove chocolate cake from it's pan and place on top of the ice cream. Return to freezer for 10 minutes.
  10. Microwave remaining hot fudge in 10 second increments until smooth. Remove cake from freezer and pour on top of the cake, spreading it evenly. Freeze for 5 minutes.
  11. Add 2 tablespoons peanut butter into a small microwave bowl and microwave for 5 seconds. Stir until smooth.
  12. Pour the melted peanut butter into a small seal-able sandwich bag. Snip the tip of the bag.
  13. Drizzle the peanut butter onto the cake in large circles.
  14. Add peanut butter cup halves to the top of the cake. The best way to do this is to think of the cake as a clock, placing the cups at 12, 3, 6, and 9 and then in between each of those spaces.
  15. Return the cake to the freezer for 4 hours or until frozen solid and firm.
  16. To serve: Remove from freezer and remove sides from the springform pan. Let the cake set for 5 minutes before slicing into 8 slices. The easiest way to cut an ice cream cake is with a long and sharp knife.
  17. Serve immediately. Return leftovers to freezer immediately.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 726Total Fat: 37gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 32mgSodium: 632mgCarbohydrates: 94gFiber: 5gSugar: 65gProtein: 10g

Nutrition will vary depending on the cake and ice cream used.

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