Ice cream Cake
Peanut Butter Cup Slice Ice Cream Cake Recipe
Peanut Butter Cup Slice Ice Cream Cake is a rich and indulgent frozen dessert that combines creamy peanut butter ice cream with crunchy chocolate cookie crust and chunks of peanut butter cups in every bite. Finished with silky chocolate ganache, whipped cream, and chocolate decorations, it delivers the perfect balance of sweet, salty, creamy, and crunchy textures. This no-bake dessert is ideal for birthdays, summer celebrations, and chocolate lovers who enjoy the classic combination of peanut butter and chocolate.
Inspired by the iconic peanut butter cup candy, this ice cream cake transforms familiar flavors into an elegant layered dessert that is both eye-catching and delicious. The creamy filling, crisp cookie base, and luxurious toppings create a bakery-style treat with minimal effort. Whether served at parties or enjoyed as a special family dessert, this frozen cake is guaranteed to impress with its irresistible flavor and beautiful presentation.
Peanut Butter Cup Slice Ice Cream Cake Recipe
Course: DessertCuisine: AmericanDifficulty: medium10
servings40
minutes10
minutes600
kcalIngredients
Chocolate Cookie Crust
300 g chocolate sandwich cookies (Oreos), finely crushed
90 g unsalted butter, meltedPeanut Butter Ice Cream Layer
1 liter vanilla ice cream, slightly softened
200 g creamy peanut butter
150 g chopped peanut butter cups
1 tsp vanilla extractChocolate Ganache
200 g dark chocolate, finely chopped
180 ml heavy cream
1 tbsp unsalted butterTopping
250 ml whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Mini peanut butter cups, halved
Chocolate curls or shavings
Chopped roasted peanuts
Chocolate sauce or peanut butter drizzle (optional)
Directions
- Prepare the Crust
Mix the crushed chocolate cookies with melted butter.
Press firmly into the base of an 8-inch (20 cm) springform pan.
Freeze for 20–30 minutes until firm.
- Prepare the Ice Cream Filling
Let the vanilla ice cream soften slightly.
Fold in the creamy peanut butter until fully incorporated.
Stir in the vanilla extract and chopped peanut butter cups.
- Assemble the Cake
Spread the peanut butter ice cream evenly over the chilled cookie crust.
Smooth the surface with an offset spatula.
Freeze for at least 4 hours.
- Make the Ganache
Heat the heavy cream until just simmering.
Pour over the chopped chocolate and let sit for 2 minutes.
Stir until smooth, then mix in the butter.
Cool slightly before pouring over the frozen cake.
- Decorate
Freeze the ganache-coated cake for 20 minutes.
Whip the cream with powdered sugar and vanilla until stiff peaks form.
Pipe decorative swirls around the edges.
Top with peanut butter cups, chopped peanuts, chocolate curls, and a drizzle of chocolate or peanut butter.
- Serve
Freeze the finished cake overnight. Let it stand at room temperature for 5–10 minutes before slicing with a warm knife.
Notes
- Use slightly softened ice cream for easy mixing without letting it become runny, and freeze each layer completely before adding the next to keep the layers neat. For clean, professional slices, freeze the cake overnight and dip your knife in hot water before every cut.
