Peanut Butter Chocolate Ice Cream Cake
Recipe GLPRaf3c9f40b933b7
A decadent frozen dessert featuring layers of chocolate wafer cookie crust, creamy peanut butter ice cream, and frozen peanut butter cup pieces, finished with a rich chocolate ganache drizzle. This impressive no-bake cake is perfect for entertaining and can be made ahead.
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Ingredients
9 ounces chocolate wafer cookies
6 tablespoons unsalted butter, melted
3 quarts peanut butter ice cream
1 cup frozen chopped peanut butter cups
Chopped peanut butter cups for topping
Chocolate ganache or chocolate sundae syrup for drizzling
Directions
Prepare a 9-inch springform pan by lightly coating with nonstick baking spray, then line the bottom with a round of parchment paper and lightly spray the parchment. Place the chocolate wafer cookies in a food processor and pulse until they resemble fine crumbs. Add the melted butter and pulse until the mixture is evenly combined and resembles wet sand.
Pour the cookie-butter mixture into the prepared springform pan and press firmly and evenly into an even layer on the bottom, using the bottom of a measuring cup to create an even surface. Place the pan in the freezer for approximately 30 minutes to allow the crust to firm up. While the crust freezes, remove half of the peanut butter ice cream from the freezer and allow it to sit at room temperature for 10-15 minutes until it begins to soften slightly.
Transfer the softened peanut butter ice cream to a medium bowl and stir with a spatula or wooden spoon until it reaches a spreadable consistency. Work carefully to avoid melting; the ice cream should still have some thickness to it.
Remove the pan from the freezer and spread the softened ice cream evenly over the chocolate cookie crust, smoothing the top with an offset spatula or the back of a spoon. Sprinkle the 1 cup of frozen chopped peanut butter cups evenly over the ice cream layer. Return the pan to the freezer for approximately 30 minutes until this layer is firm. Meanwhile, remove the remaining half of the peanut butter ice cream from the freezer to soften at room temperature for 10-15 minutes.
Stir the second portion of ice cream until spreadable, then spread it evenly over the peanut butter cup layer to create the final ice cream layer. Smooth the top surface. Wrap the top of the springform pan tightly with plastic wrap and return to the freezer for at least 4 hours or overnight, allowing the cake to freeze completely.
When ready to serve, run a thin knife or offset spatula dipped in hot water around the edges of the pan to loosen the cake. Release and remove the springform band. Drizzle the chocolate ganache or chocolate sundae syrup over the top and sides of the cake. Garnish with additional chopped peanut butter cups and serve immediately.
