Chocolate Peanut Butter Ice Cream Cake

  • Women‍‍`s Corner
  • July 29, 2022

Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake is the go-to summer dessert…super easy, super simple, yet so delicious. The filling is made with two base ingredients, high-quality chocolate ice cream, and creamy peanut butter.


- 1 box (9 ounces) of chocolate wafer cookies

- 6 tablespoons salted butter, melted

- 3 pints of chocolate ice cream, slightly softened*

- 1 jar (16 ounces) creamy peanut butter (about 2 cups)

- 12 ounces dark, semi-sweet, or milk chocolate, chopped

- 1 tablespoon coconut oil (optional)

- roasted peanuts, roughly chopped, for topping (optional)

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Method: Line an 8-inch springform pan with parchment paper. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.

In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or preferably overnight.

To make the "magic shell". In a microwave-safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool for 5-10 minutes. Remove the cake from the freezer and release it from the springform pan. Pour the magic shell over the cake. Working quickly, top with peanuts and then return the cake to the freezer until ready to serve. Remove the cake from the freezer 10 minutes before slicing, slice, and serve immediately.

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- Remove the ice cream 10 minutes before using it to allow it to soften slightly.

- If you do not have a food processor just add the cookies to a large ziplock bag and use a rolling pin to smash the cookies into crumbs. Or simply crush them by stepping all over the bag!

This recipe is taken from

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