Mini Peanut Butter Cup Ice Cream Cake – because who needs a full-size dessert when you can have a mini? Here’s the thing: chocolate, peanut butter, and ice cream shouldn’t just be for the big events. No, we deserve these treats all year round. This cake is the ultimate “I’m too lazy to bake but still want something fancy” recipe. Layers of rich peanut butter, cold ice cream, and chocolate bits give you everything you crave in a tiny bite-sized form. Grab a spoon, and don’t share – you’re going to need it.
Mini Peanut Butter Cup Ice Cream Cake
This mini ice cream cake features peanut butter cups, creamy ice cream, and rich chocolate – perfect for any occasion.
Ingredients
- 1 box chocolate cake mix
- 1 pint peanut butter ice cream softened
- 1/4 cup whipped cream
- 6 mini peanut butter cups crushed
- 2 tbsp peanut butter
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line mini cake pans with parchment paper.
- Prepare the chocolate cake mix according to package instructions.
- Pour batter into mini pans and bake for 10 minutes.
- Let cakes cool completely.
- Scoop softened peanut butter ice cream onto each cake layer.
- Freeze for at least 1 hour.
- Whip the cream and mix with peanut butter.
- Top with whipped cream, crushed peanut butter cups, and chocolate chips.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes/Tips
- For a sweeter touch, drizzle with extra peanut butter or hot fudge.
- Experiment with other candy mix-ins like crushed pretzels or caramel.
- Want a healthier twist? Swap in low-fat ice cream or cake mix!
