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5 from 1 vote

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!
Prep Time30 mins
Freezing Time10 hrs
Course: Dessert
Cuisine: American
Keyword: ice cream cake
Servings: 16
Calories: 609kcal
Author: Trish - Mom On Timeout

Ingredients

Peanut Butter Crust

  • 24 Nutter Butter Cookies or similar
  • 1/3 cup unsalted butter melted

First Layer

  • 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

Topping

  • 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

Instructions

  • 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.

Decorate 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.
  • Serve immediately.

Notes

Tools Needed

9" Springform Pan

Nutrition

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