Cool down on a hot summer day with this luscious Peanut Butter Ice Cream Cake. It’s easy to make and only requires few ingredients. I love experimenting with ice cream cakes. I feel like ice cream cake is the ultimate dessert for summer because what better way to cool down when you’re hot than with dessert. The prep doesn’t take long thanks to store-bought ingredients, and then all you have to do is go about your day until the cake is frozen. And once the cake is ready, it’s your moment to shine and pretend that it took all day to make 🙂
Peanut Butter Ice Cream Cake
Satisfy the peanut butter lover in you with this luscious Peanut Butter Ice Cream Cake
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 48-oz. vanilla ice cream
- 2 packages of soft dutch cocoa cookies by Archway
- 1 stick unsalted butter, melted
- 1 1/2 cups cool whip
- 1 1/2 cups creamy peanut butter
- mini peanut butter cups chocolate syrup for decoration
Instructions
- In a big bowl, add ice cream, peanut butter and cool whip, let sit for few minutes, while you prepare crust.
- In a food processor, process all the cookies, until they turn into final crumbs and add butter, process again to distribute butter evenly.
- Line 9-inch spring cake form with foil and the saran wrap, add cookie crumbs and pat them down evenly, letting sides get a little bit high, doesn’t have to be even.
- With a hand mixer, mix ice cream mixture and add it to the cake crust. Spread it evenly. Freeze for 6-8 hours or overnight.
- Once ready to serve, decorate with mini peanut butter cups, chocolate syrup and leftover cool whip.
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.