Chocolate-Peanut Ice Cream Cake

This spectacular layered peanut butter ice cream cake is simple to assemble for a delicious make-ahead ice cream dessert. Store this ice cream cake recipe in the freezer until about 20 minutes before you plan to slice and serve.

Chocolate-Peanut Ice Cream Cake
Photo: Andy Lyons
Prep Time:
20 mins
Cool Time:
15 mins
Freeze Time:
5 hrs 30 mins
Bake Time:
8 mins
Stand Time:
20 mins
Total Time:
20 mins
Servings:
12

Ingredients

  • 2 cup chocolate cookie crumbs

  • ½ cup butter, melted

  • ¼ cup sugar

  • 1 quart vanilla ice cream

  • 1 ½ cup chocolate-covered peanuts, chopped

  • 1 quart chocolate ice cream

  • 1 recipe Chocolate and Peanut Butter Sauce (see recipe below)

  • Chocolate-covered or plain peanuts, chopped (optional)

Chocolate and Peanut Butter Sauce

  • 1 12 ounce jar fudge ice cream topping

  • 3 tablespoon creamy peanut butter

Directions

  1. Preheat oven to 350 degrees F. For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.

  2. Let vanilla ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir vanilla ice cream just enough to soften. Spoon softened ice cream into frozen crust, spreading ice cream evenly. Sprinkle with the 1-1/2 cups chocolate-covered peanuts. Freeze about 1 hour or until firm.

  3. Let chocolate ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir chocolate ice cream just enough to soften. Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly. Cover and freeze for 4 hours.

  4. Using a thin metal spatula, loosen crust from side of pan; remove side of pan. Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.

  5. To serve, cut the ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce. If desired, sprinkle with additional chocolate-covered peanuts. Makes 12 servings.

Chocolate and Peanut Butter Sauce

  1. In a small saucepan, combine ice cream topping and peanut butter. Cook and stir over medium-low heat until heated through.

Prepare ice cream cake as directed. Wrap in moistureproof and vaporproof wrap and freeze for up to 1 week. Loosen cake from pan and remove side of pan. Let stand at room temperature for 20 to 25 minutes to soften slightly. Cut into wedges and serve as directed.

Nutrition Facts (per serving)

596 Calories
35g Fat
66g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 596
% Daily Value *
Total Fat 35g 45%
Saturated Fat 17g 85%
Cholesterol 86mg 29%
Sodium 368mg 16%
Total Carbohydrate 66g 24%
Protein 10g
Vitamin C 0.6mg 3%
Calcium 171.6mg 13%
Iron 1.8mg 10%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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