Peanut Butter Ice Cream Cake

What do you think is a good excuse to be making cake? Birthdays? Anniversaries? ...Tuesday afternoons?

Because I have made a cake on each one of those occasions. To be more specific, I have made this exact ice cream cake on all of those occasions. I think I have found my new favorite dessert.

Now before you freak out at how unhealthy this cake is, I want to give you a list of reasons to try to convince you that you should make this cake:

1. NO ICE CREAM MAKER REQUIRED! Which is always a bonus for me because I have left my ice cream maker in Vancouver *tear*.
2. An ice cream recipe without a single egg. So if you are one of those people who aren't comfortable with having eggs in your ice cream, this is the ice cream cake for you!
3. YOU ARE SO WORTH IT! Even if your reason for making this is because it's a Tuesday afternoon.

If my excessive use of caps lock is not getting at how much I love this cake, let me spell it out for you. I L-O-V-E T-H-I-S C-A-K-E!! Happy birthday to me.

And if you are like my dad and gets mad when I say that I love inanimate objects because it devalues the word love itself, I think I will just reserve the word love for this cake. Sorry boyfriend. You have competition.

Peanut Butter Ice Cream Cake Ingredients

All you need to make this chocolate peanut butter ice cream cake is:

• heavy cream (or heavy whipping cream)
• sweetened condensed milk
• vanilla extract
• creamy peanut butter
• unsalted butter
• unsweetened cocoa powder
• Oreo cookies

Equipment

• stand mixer (or hand mixer)
• medium bowl
• 10 inch springform pan

Tips

Making the chocolate cookie crumbs: I will usually use a food processor to make the Oreo crust. However, I have had a lot of success with a rolling pin and a large ziplock bag. Just place the Oreos in the bag, close it firmly and use a rolling pin until you get a fine crumb.

Storage: ​Wrap any leftover cake in plastic wrap, then cover that with aluminum foil. Store in the freezer for up to 1 week.

Variations

Drizzle a little extra topping to the cake. ​If you want to elevate this cake a little more, try adding some sauces or chocolate ganache on top. My favorite sweet sauces to top this cake are chocolate sauce, caramel sauce or hot fudge sauce.

Add in your favorite mix-ins. ​Don't be afraid to get creative with this cake! Add in some mix-ins to the ice cream peanut butter layer. I love mixing in some chocolate chips or some chopped Reese's peanut butter cups, but this recipe is so versatile you can really add anything you like!

More Show-stopping Desserts

Like this Peanut Butter Ice Cream Cake? Then you will love these dessert recipe ideas:

• Easy Ice Cream Cake - This homemade ice cream cake makes a great last minute birthday cake. Made with only vanilla ice cream and 2 other ingredients, this is a good ice cream cake to make when you are short on time.
• Peanut Butter Cup Ice Cream - This is a peanut butter lover's dream. Chopped peanut butter cups in creamy layers of ice cream make this the perfect dessert on a hot day.
• 2 Ingredient Peanut Butter Fudge - Melted peanut butter chips and sweetened condensed milk are all you need for this no bake dessert recipe. The hardest part about making this fudge is waiting for it to cool.
• Chocolate Cake with Thick Chocolate Icing - Moist chocolate cake with a thick chocolate icing on top of the cake. One of my favorite things to make, and it's always a huge hit.

If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Peanut Butter Ice Cream Cake

I have made this Peanut Butter Ice Cream Cake recipe so many times for dessert. No churn ice cream cake tastes like Dairy Queen!

5 from 10 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 slices

Author: Cathleen Childs

Ingredients

Ice Cream Cake

• ▢ 2 cups whipping cream
• ▢ 1 (14 oz) can sweetened condensed milk
• ▢ 2 teaspoon vanilla extract
• ▢ ½ cup creamy peanut butter

Chocolate Layer

• ▢ 2 tablespoon unsalted butter, melted
• ▢ ⅓ cup unsweetened cocoa powder
• ▢ 1 can sweetened condensed milk
• ▢ 2 tablespoon water
• ▢ 1 teaspoon vanilla extract
• ▢ 1 package Oreo cookies, crushed into small pieces

Instructions

• In the bowl of a stand mixer with a whisk attachment, beat the whipping cream until the cream forms stiff peaks. Add in 1 can condensed milk, vanilla and peanut butter, and beat until fully combined. Set aside.
• In a medium bowl, mix together the butter, cocoa powder, 1 can condensed milk, water, and 1 teaspoon vanilla until fully combined. Pour into a 10 inch springform pan or a 7×11 baking dish. (I have used both, and they are both great. I use the baking dish when there is more people I need to share the cake with.) Sprinkle the crushed oreos on top.
• Pour the whipping cream mixture on top, and place in freezer for 4 hours, or until hardened.

Notes

Total time does not include time in freezer.

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