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Frozen Peanut Butter Cup Ice Cream Cake topped with peanut butter cups and whipped cream

Frozen Peanut Butter Cup Ice Cream Cake

A cold and creamy dessert featuring layers of chocolate cake, no churn peanut butter ice cream, and crunchy elements, perfect for warm weather gatherings.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 6 hours 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Chocolate Cake Base
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup oil
  • 1 tsp vanilla extract
Peanut Butter Ice Cream
  • 2 cups heavy cream Cold; whipped to stiff peaks
  • 1 can sweetened condensed milk
  • 1/2 cup peanut butter Regular creamy works best
  • 1 tsp vanilla extract
  • a pinch salt Enhances flavor
Mix-ins and Toppings
  • 1 cup chopped peanut butter cups For layering
  • 1/2 cup mini chocolate chips Optional
  • 1/2 cup chocolate fudge sauce For layer between the cake and ice cream
  • 1 cup crushed chocolate cookies or graham crackers For crunchy layer
  • 1 cup whipped topping For decorating

Method
 

Make the Chocolate Cake
  1. Preheat your oven to 350°F. Line a 9-inch springform pan or round pan with parchment.
  2. In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt.
  3. In another bowl, whisk eggs, milk, oil, and vanilla. Combine with dry ingredients, then stir in hot coffee or water last.
  4. Bake for 18-24 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
Make No-Churn Peanut Butter Ice Cream
  1. In a bowl, whip cold heavy cream until stiff peaks form.
  2. In another bowl, mix sweetened condensed milk, peanut butter, vanilla, and a pinch of salt until well combined.
  3. Gently fold in the whipped cream into the peanut butter mixture until incorporated.
  4. Stir in chopped peanut butter cups.
Assemble the Ice Cream Cake
  1. Place the cooled chocolate cake at the bottom of the springform pan.
  2. Spread a thin layer of fudge sauce over the cake.
  3. Sprinkle crushed cookies or graham crackers on top.
  4. Pour the peanut butter ice cream over the top, smoothing it out evenly.
  5. Cover and freeze for at least 6 hours, preferably overnight.

Notes

Use a warm knife for clean slices. Keep the fudge layer thin to prevent it from freezing hard.