Chocolate Peanut Butter Ice Cream Cake

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July 21, 2016

There is no better dessert in summer days than a refreshing ice cream. This time I want to share with you a great and easy recipe for an incredible and decadent Ice Cream Cake that can be easily served for any party or anniversary.

No cooking is involved in this recipe except for the fudge sauce if used and no churn needed either. This Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.

This recipe was made using peanut and chocolate ice cream layers but the variations are endless. Coffee, coconut, fruit ice cream layers, anything you like best, just use the cream and condensed milk as the base of the ice cream and let your mind get creative with the possibilities.

For this recipe you can use a 9 inch (23m) springform pan or use this beautiful cake ware from Delicake.

Chocolate Peanut Butter Ice Cream Cake Slice

Related Posts:
Nutella Ice Cream
Strawberry Ice Cream
Mango and Coconut Ice Cream

Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake

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Chocolate Peanut Butter Ice Cream Cake has a great flavor, chocolate and peanut butter are always making such a great combination. Creamy and very well balanced with the oreo crispy crust and crunchy peanuts on top, is going to be a delight for everybody.
Servings 16 servings
Prep Time 15 mins
Cook Time 5 hrs
Total Time 20 mins

Ingredients
  

Crust

  • 10 oz (300g) oreo cookies
  • 3 oz (90g) butter , melted

Peanut Butter Ice Cream

  • 1 ¼ cup (300g) whipping cream , chilled
  • 7 oz (198g) sweetened condensed milk
  • 5 oz (150g) peanut butter , melted

Chocolate Ice Cream

  • 1 ¼ cup (300g) whipping cream , chilled
  • 7 oz (198g) sweetened condensed milk
  • 1/4 cup (30g) unsweetened cocoa powder

Hot Chocolate Fudge Sauce

  • 1/2 cup (100g) sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 tsp (2g) salt
  • 2/3 cup (160g) whipping cream
  • 4 oz (120g) semisweet chocolate , divided
  • 2 tbsp (30g) unsalted butter
  • 1 tsp (5g) vanilla extract

Garnish

  • roasted peanuts , chopped

Instructions
 

  • Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
  • Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon. 
  • Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and peanut butter until well combined.
  • Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
  • Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the  sweetened condensed milk and cocoa powder until well combined.
  • Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
  • Cover and freeze for about 6 hours or overnight until firm.
  • Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
  • Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
  • Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
  • Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.20 min.

Nutrition

Serving: 1gSugar: 31.7gCholesterol: 50mgCalories: 399kcalSaturated Fat: 12.7gFat: 25.6gProtein: 6.5gCarbohydrates: 40.8g
Calories: 399kcal
Course: Dessert
Cuisine: American
Keyword: chocolate, chocolate ice cream, chocolate peanut butter ice cream cake, ice cream cake, no churn ice cream cake
Nutrition facts 1 Serving (99g) Calories: 399, Fat: 25.6g, Saturated fat: 12.7g, Unsaturated fat: 0.9g, Carbohydrates: 40.8g, Sugar: 31.7g, Fiber: 2.3g, Protein: 6.5g, Cholesterol: 50mg, Calories from Fat 230, Sodium 243mg, Potassium 275mg, Vitamin A 10%, Vitamin C 1%, Calcium 10%, Iron 12%,Nutrition Grade D+, daily percent values are based on a 2000 calorie diet,

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Mansi Shah Author says:

    Hi can we substitute peanut butter with nutella?

  2. Anand Mishra Author says:

    I discovered your site ideal for me. It consists of wonderful and useful posts. I’ve read many of them and also got so much from them. In my experience, you do the truly amazing.Truly i’m impressed out of this publish.

  3. kayle Author says:

    This is the best ice cream cake EVER!! Choc pb heaven!

  4. Helena Author says:

    I made this and I can confirm it tastes as amazing as it looks. My housemates loved it so much. The only problem was I had to bash the oreos with a sealable bag and a rolling pin because I don’t own a food processor. But it was 100% worth the effort. So delicious

  5. Chetan Author says:

    I reach your site from Google and what a site its, Posts consist of video, images and full recipe “Completely professional”
    Subscribed your youtube channel, its amazing
    I am not a cook, but if i will share youtube link with my wife then your youtube channel will going to her a lot!

  6. Can I put cake instead of oreo? If yes which is best chocolate or vanilla cake ?

  7. Rahul Author says:

    Ice cream cake might be my favorite and it sounds like this one would be amazing!

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