Chocolate Peanut Butter Ice Cream Cake

Chocolate Peanut Butter Ice Cream Cake


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Chocolate and peanut butter is a match made in heaven. Why not make it even better by adding vanilla ice cream to the deal? This sweet and savory cake is perfect to cool down with during your summertime parties.

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Chicago, IL

Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

10 servings


  • 2 quarts of vanilla ice cream
  • 1 cup of chocolate, melted
  • 2 cups of chunky peanut butter
  • 1 ½ cup of corn syrup
  • 1 cup of marshmallow crème
  • 2 tablespoons of lightly salted peanuts, to garnish

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Begin by freezing the cake pan and let the ice cream slightly melt at room temperature. Meanwhile, whisk together peanut butter, corn syrup, and marshmallow crème together to create a peanut butter spread. Then, melt the chocolate over low heat while stirring constantly to prevent burning. Once the pan is frozen, spread a two-inch thick layer of vanilla ice cream on the bottom of the pan. In alternating layers add peanut butter and chocolate. Lastly, add another layer of vanilla ice cream and chocolate. Garnish with peanuts for a little hint of salt. Place the cake back into the freezer for at least thirty minutes before serving.

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