Chocolate Peanut Butter Ice Cream Cake

Karlie's Kitchen
by Karlie's Kitchen
12 Pieces
6 hr 30 min

Nothing screams summer time quite like ice cream, don't ya think? This chocolate peanut butter ice cream cake is out of this world delicious! It's rich and decadent, perfectly sweet and super easy to make. A cookies and cream crust is topped with smooth ice cream and layered with cookie pieces and peanut butter cups. YUM!

The best part? It can easily be made vegan and dairy free if that's your jam icon I'm a sucker for a cool treat on a hot summer day and if you are too, then this dessert is for you!

Decadent Chocolate Peanut Butter Ice Cream Cake

Decadent layers of cookies, peanut butter cups and ice cream. Yum!

Chocolate Peanut Butter Ice Cream Cake
Recipe details
  • 12  Pieces
  • Prep time: 30 Minutes Cook time: 6 Hours Total time: 6 hr 30 min
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For the crust
  • 25 chocolate sandwich cookies
  • 5 Tbsp butter, melted
For the filling
  • 1 Litre frozen whipped topping, thawed
  • 1.5 Litre cookies and cream ice cream, slightly thawed
  • 25 chocolate sandwich cookies, divided
  • 12 large peanut butter cups, dividied
  • 2 Tbsp peanut butter, melted
  • 2 Tbsp magic chocolate shell syrup
For the crust
In your food processor, pulse chocolate sandwich cookies on low until crumbly.
Slowly drizzle in the melted butter, continuing to pulse until the mixture comes together and forms a sand like consistency.
Press cookie crumbs into spring form pan. Use the base of a measuring cup to ensure cookie crumbs are evenly distributed and level in the base of the pan. Once spread, set crust aside.
For the filling
Before you begin, let whipped topping and ice cream thaw slightly by letting it sit on your counter for at least 15 minutes. This allows both to smoothly mix together.
In a large mixing bowl, cream together thawed whipped topping and ice cream until smooth. Add half of this mixture to prepared crust and use a spatula to smooth it evenly over the crust.
Chop the chocolate sandwich cookies and peanut butter cups. Reserve half for later. Sprinkle the remaining cookies and peanut butter cups over the layer of ice cream in the spring form pan.
Smooth the remaining ice cream over the chopped treats. Spread ice cream right to the edge of the pan.
Top the cake with remaining cookies and peanut butter cups. Drizzle melted peanut butter and chocolate shell syrup over top. Place in the freezer and allow to freeze for at least 6 hours but over night is best!
To serve, allow cake to sit out for 5 minutes before cutting. Top with additional cookie pieces, peanut butter cups, melted peanut butter or magic chocolate shell syrup. Enjoy!
  • Want this dessert to be dairy free? No worries! Use dairy free butter substitute in place of melted butter for the crust, dairy free ice cream and coco whip for the base and dairy free chocolate chunks for some added crunch!
Karlie's Kitchen
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