Recipes and Cooking 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 4, 2019 Print Share Share Tweet Pin Email 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 Jump to Nutrition Facts 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 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. 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. 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. 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. 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 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. Print Nutrition Facts (per serving) 596 Calories 35g Fat 66g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.