Description
Celebrate any milestone with this ultimate, show-stopping No-Bake Chocolate Peanut Butter Ice Cream Cake. Layers of crushed cookies, creamy peanut butter ice cream, and rich chocolate fudge make this the perfect easy-to-assemble birthday dessert.
Ingredients
Scale
- 1 ½ cups crushed chocolate sandwich cookies (about 20 cookies)
- ¼ cup unsalted butter, melted
- 1 (1.5 quart) container chocolate ice cream, slightly softened
- 1 (1.5 quart) container peanut butter swirl ice cream, slightly softened
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup chocolate fudge sauce (store-bought or homemade)
- ¼ cup chopped salted peanuts (for garnish)
Instructions
- Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Freeze for 15 minutes.
- Remove the chocolate ice cream from the freezer and let it soften slightly (about 5-7 minutes). Spread the chocolate ice cream evenly over the frozen crust. Return the pan to the freezer for at least 1 hour, or until firm.
- Once the chocolate layer is firm, slightly soften the peanut butter ice cream. Spread the peanut butter ice cream evenly over the chocolate layer. Smooth the top with an offset spatula. Freeze for a minimum of 4 hours, or preferably overnight, until completely solid.
- Prepare the whipped topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form (about 3-5 minutes).
- Once the cake is fully frozen, carefully remove the springform ring. Transfer the cake to a serving platter.
- Frost the top and sides of the cake generously with the prepared whipped cream.
- Drizzle the chocolate fudge sauce over the top of the cake in decorative swirls. Sprinkle with chopped salted peanuts.
- Slice with a sharp, warm knife and serve immediately. Store leftovers tightly covered in the freezer.
Notes
- For easier slicing, remove the cake from the freezer 10 minutes before serving.
- If you don’t have two separate ice cream flavors, you can use two containers of the same flavor, or substitute the second layer with brownie batter or caramel swirl ice cream.
- To make a homemade crust, use Oreos or any chocolate wafer cookie.
- Prep Time: PT20M
- Cook Time: 0 minutes (No Bake)
- Category: Ice Cream Cake
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg