Chocolate Peanut Butter Ice Cream Cake
This outrageous Chocolate Peanut Butter Ice Cream Cake is the perfect dessert for summer! Layers of ice cream sit on a peanut butter crust and is piled high with hot fudge, Reese's and whipped cream - amazing!
Peanut Butter Crust
- 24 Nutter Butter Cookies or similar
- 1/3 cup unsalted butter melted
- 10 ounces hot fudge topping room temperature or warmed slightly if needed
- 12 Reese's peanut butter cups full size
- 1 1/2 quarts vanilla ice cream
- 1 1/2 quarts Moose Tracks Ice Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 2 ounces hot fudge topping room temperature
- 8 Reese's minis
Add the Nutter Butter Cookies to your food processor until they are crushed to a fine crumb, then add in the butter and mix well.
Press into the bottom of a springform pan and up the sides about an inch. Place in freezer for 30 minutes.
Pour a layer of hot fudge topping on top of the crust and spread with a spoon. Top with peanut butter cups. Freeze for 1 hour.
Spread softened vanilla ice cream on top of peanut butter cups. Cover and freeze for AT LEAST 3 hours.
Spread softened Moose Tracks ice cream on top of vanilla ice cream. Smooth top, cover and freeze for AT LEAST 6 hours or overnight.
Prepare Whipped Cream
Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
Add powdered sugar and vanilla extract and continue beating until stiff peaks form.
Transfer to a piping bag with your desired tip and pipe swirls on top of cake.
Remove ice cream cake from freezer and remove from springform pan. The cake may need to sit for a few minutes before it will easily release.
Drizzle room temperature hot fudge sauce over the top of the cake and pipe whipped cream swirls. Top each whipped cream swirl with a Reese's mini.
Calories: 609kcal | Carbohydrates: 66g | Protein: 9g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 110mg | Sodium: 280mg | Potassium: 468mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 1mg