Peanut Butter Ice Cream Cake 4

Peanut Butter Ice Cream Layer Cake

Thick layers of the peanut butter filling sandwiched between, well, ice cream sandwiches makes for a gorgeous presentation. If your a peanut butter lover, all the better; this cake will crush those cravings all while delighting the taste buds.

AuthorCarley KnutsenDifficultyIntermediate

Cake Base
 8 Ice Cream Sandwiches
 ¼ cup Chocolate Graham Crackers (crushed)
Filling
 12 oz Cream Cheese (soft)
 1 ½ cups Creamy Peanut Butter
 1 ½ cups Confectionery Sugar
 ¾ tsp Vanilla
 ¾ tsp Salt
 2 ¼ cups Frozen Whipped Topping
Garnish
 Chopped Peanuts
 Chocolate Syrup
 Chocolate Shavings

Prep
1

Beat the cream cheese and peanut butter together until smooth. Add the sugar, vanilla, and salt beating until combined. Fold in the whipped topping and mix well. (Just a friendly reminder- whenever you're working with ice cream, goes as quickly as you can to prevent a melt down.) Take a loaf pan and line with parchment paper, so it will come out easier. Cut the ice cream sandwiches to fit (we just had to trim a little off the short end) and layer 4 of the sandwiches on the bottom of the pan. Cover with peanut butter filling and spread evenly across. Note that the peanut butter flavor is strong, so don't use more than you're willing to eat. Repeat with the remaining ice cream sandwiches and another layer of peanut butter filling. Pat the graham cracker dust onto the last layer of peanut butter to form a bottom crust. Put in the freezer overnight to chill.

Garnish
2

Remove from the freezer and use a knife to loosen the edges away from the pan. Place a plate over the top of the loaf pan and flip everything upside down, like with an upside down cake. Slide the loaf pan off and peel away the parchment paper. Garnish with chopped peanuts, chocolate syrup, and chocolate shavings.

Ingredients

Cake Base
 8 Ice Cream Sandwiches
 ¼ cup Chocolate Graham Crackers (crushed)
Filling
 12 oz Cream Cheese (soft)
 1 ½ cups Creamy Peanut Butter
 1 ½ cups Confectionery Sugar
 ¾ tsp Vanilla
 ¾ tsp Salt
 2 ¼ cups Frozen Whipped Topping
Garnish
 Chopped Peanuts
 Chocolate Syrup
 Chocolate Shavings

Directions

Prep
1

Beat the cream cheese and peanut butter together until smooth. Add the sugar, vanilla, and salt beating until combined. Fold in the whipped topping and mix well. (Just a friendly reminder- whenever you're working with ice cream, goes as quickly as you can to prevent a melt down.) Take a loaf pan and line with parchment paper, so it will come out easier. Cut the ice cream sandwiches to fit (we just had to trim a little off the short end) and layer 4 of the sandwiches on the bottom of the pan. Cover with peanut butter filling and spread evenly across. Note that the peanut butter flavor is strong, so don't use more than you're willing to eat. Repeat with the remaining ice cream sandwiches and another layer of peanut butter filling. Pat the graham cracker dust onto the last layer of peanut butter to form a bottom crust. Put in the freezer overnight to chill.

Garnish
2

Remove from the freezer and use a knife to loosen the edges away from the pan. Place a plate over the top of the loaf pan and flip everything upside down, like with an upside down cake. Slide the loaf pan off and peel away the parchment paper. Garnish with chopped peanuts, chocolate syrup, and chocolate shavings.

Peanut Butter Ice Cream Layer Cake

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