There is no better way to celebrate than a decadent chocolate peanut butter ice cream cake. This post is sponsored by the National Peanut Board. I received compensation, but all opinions
and content are my own.
So I think we can all agree that ice cream cake is the superior cake. The chocolate peanut butter ice cream cake reigning over all of them. I mean, let’s be real what two flavors go better together than chocolate + peanut butter? They are the dream team.
Peanut butter is a staple in my house. We always keep several jars in the house. I like to mix things up, so we have different types and flavors including some with white chocolate, dark chocolate, and even a cinnamon one that is out of this world. My daughter loves a classic pb&j for lunch (always with strawberry jam and any of the creamy peanut butters). I also love to use my peanut butter for savory dishes like a spicy peanut chicken.
Regardless of what we are in the mood for, peanut butter often finds a way into many of our sweet and savory recipes because of its affordability and versatility. Plus, with its 8 grams of protein, 2 grams of filling fiber and 12 grams of unsaturated fat in each two- tablespoon serving, I can feel good about using it as a key ingredient.
We have a lot of birthdays during the summer and we love to use it as an excuse to switch it up from the traditional layer cake. I’ve been making a lot of ice cream cakes for my family in the summer, and this chocolate peanut butter ice cream cake is one that gets requested year after year.
We start with a base of moist chocolate cake which gets topped with peanut butter fudge, chocolate fudge, and chocolate cookie sandwich pieces for crunch. This is then topped with my favorite peanut butter ice cream recipe which I stuff with peanut butter cups and peanut butter chocolate cookie sandwiches. To finish, we end with chocolate and peanut butter ice cream, drizzles of more chocolate fudge and peanut butter fudge and an ice cream cone because, of course.
My favorite part is that you can make this chocolate peanut butter ice cream cake ahead of time. You can also make each part of the cake at any point and assemble when you’d like. Just be sure to tightly wrap the cake and the ice cream. Let the ice cream cake sit at room temperature for about 5 – 10 minutes before cutting with a knife warmed in hot water.
Now it’s your turn to spread the peanut butter love! Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB Don’t forget to head here for more inspiration and recipes for all occasions.
Peanut Butter Ice Cream
- 1/2 cup creamy peanut butter
- 1 14oz can sweetened condensed milk, chilled
- 2 cups heavy cream, chilled
- Peanut butter filled chocolate cookie sandwiches, broken
- Peanut butter cups, broken
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg at room temperature
- 1/2 cup buttermilk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 1/2 cup strong brewed coffee
- Chocolate cookie sandwiches
- 4 tablespoons unsalted butter, melted
- Chocolate sauce
- Peanut butter sauce
- Chocolate ice cream
- Peanut butter ice cream
- Ice cream cone(s)
- Make the ice cream.
- Line an 8-inch cake pan with plastic wrap.
- Mix together the peanut butter and condensed milk until well-combined.
- Take the heavy cream and beat until soft peaks form.
- Continue beating the whipped cream as you drizzle in the peanut butter mixture. Whip until fully combined.
- Stir in the peanut butter chocolate cookie sandwiches and peanut butter cups.
- Reserve one cup of the ice cream for the top in a small container.
- Pour the mixture into the cake pan and freeze both until solid - at least four hours.
- Bake the Cake.
- Preheat the oven to 350 degrees F Grease and flour an 8-inch cake pan
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
- In a smaller bowl, whisk together the egg, buttermilk, oil, vanilla, and coffee.
- Whisk the wet ingredients into the dry until there are no streaks. Some lumps are okay.
- Bake for about 20 - 25 minutes, or until a toothpick comes out with only a crumb or two sticking to it.
- Remove the cake and allow to cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack, then freeze.
- Start Assembly.
- Crush the Chocolate cookie sandwiches. Stir in the melted butter. Place the mixture in the refrigerator. Make scoops of the chocolate and peanut butter ice cream. Place the scoops of ice cream on a lined baking sheet and freeze.
- Remove the cake and place on your cake stand or serving plate. Drizzle with peanut butter and chocolate sauce, then add a layer of the cookie mixture.
- Take the peanut butter ice cream from the cake pan and peel off the plastic wrap. Place over the cookie mixture.
- Top with the scoops of ice cream and top with the ice cream cone. Finish with more drizzles of the peanut butter and chocolate sauces.
Serving Size:1 slice
Amount Per Serving: Calories: 530 Total Fat: 32g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 78mg Sodium: 485mg Carbohydrates: 53g Fiber: 3g Sugar: 40g Protein: 11g