Chocolate Peanut Butter Ice Cream Cake
A decadent layered dessert blending rich chocolate, smooth peanut butter, and creamy ice cream into a show-stopping cake.
Ingredients
For the Base:
- Chocolate sandwich cookies: 2 cups crushed
- Melted butter: ¼ cup
For the Filling:
- Chocolate ice cream: 3 cups softened
- Peanut butter: 1 cup smooth
- Whipped cream: 2 cups
For the Topping:
- Chocolate syrup: ¼ cup
- Peanut butter cups: ½ cup chopped
- Crushed peanuts: 2 tablespoons
Instructions
Prepare the Base:
- Combine crushed chocolate cookies with melted butter until well mixed.
- Press the mixture firmly into a springform pan. Freeze for 15 minutes to set.
Create the Filling:
- Spread softened chocolate ice cream evenly over the cookie crust. Freeze for 30 minutes.
- Microwave peanut butter for 20 seconds to soften, then spread over the ice cream layer.
- Top with whipped cream, smoothing it evenly. Freeze for 3 hours or until firm.
Garnish the Cake:
- Drizzle with chocolate syrup in a zigzag pattern for flair.
- Sprinkle chopped peanut butter cups and crushed peanuts generously on top.
- Freeze for 1 more hour before slicing and serving.
Notes
Nutritional Information (Per Serving)
- Calories: 460
- Total Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
Vitamins and Minerals
- Calcium: 12%
- Iron: 6%
- Magnesium: 8%
- Vitamin A: 5%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Use chunky peanut butter for added texture.
- Let the cake sit at room temperature for 5 minutes before cutting.
- Garnish with extra chocolate shavings for a more dramatic presentation.