Skip to content

Chocolate Peanut Butter Cup Ice Cream Cake

January 21, 2008

I came up with this last summer for B’s birthday, since he’s such an ice-cream lover (he and I are a good match!) I make this in a 7-inch springform pan, but if you only have a larger size (like 9- or 10-inch), keep the quantities for the ganache and cookie crumb crust the same, and double the ice cream filling.

Chocolate Peanut Butter Cup Ice Cream Cake

Chocolate Peanut Butter Cup Ice Cream Cake

Ingredients (for a 7-inch springform pan*)

2 cups chocolate wafer cookie crumbs (I use a 9-oz box of Nature’s Path Organic Deep Chocolate Cookies)
4 tbsp unsalted butter, melted
1/2 gallon good quality chocolate ice cream (I like Breyer’s)
1 cup + 1/4 cup roughly chopped peanut butter cups (I use Newman’s Own Organic Dark Chocolate Peanut Butter Cups)
8 oz. dark chocolate, chopped
1/2 cup heavy cream

Special equipment: springform pan (7-inch, or 9- or 10- inch)
*Note: If you’re using a 9- or 10-inch springform pan, double the ice cream and peanut butter cups.

Directions

To crush the cookies, place them in a large ziploc bag and seal it, pressing out the air. Pound the cookies with a meat mallet (smooth side) or a rolling pin. In a pinch, the edge of a plate works too.

In a medium bowl, combine the cookie crumbs with the melted butter, stir to combine. The mixture should be sort of clumpy and moist, but not like a dough. Press the mixture into the bottom of the springform pan. It’s easier to just press it into a flat layer on the bottom, rather than worrying about going up the sides – you’ll just make a nice crunchy cookie crust. Place into the freezer for about an hour.

After the hour is up, chop the peanut butter cups. Set aside the amount you’ll be using for the topping. Take out the springform pan and your ice cream from the freezer, and in a standing mixer (or with a hand mixer), mix it on medium speed until it gets softer – about 20 seconds. Add the chopped pb cups and mix just until combined. Scoop out the ice cream mixture (it will be like soft-serve) into the springform pan, on top of the cookie crust. Smooth the top with a spatula, and cover with plastic wrap — back into the freezer it goes, for another hour!

After the hour is up, make the ganache for the topping: Chop the chocolate into fairly small pieces, and place in a medium bowl. In a small saucepan, heat the cream over medium-high heat until it comes to a simmer. Remove from the heat and pour over the chocolate in the bowl; stir until the chocolate is melted and the mixture is smooth. Let it cool about 10 minutes — you want it to be lukewarm, at the warmest, when you pour it on the ice cream cake.

Remove the springform pan from the freezer, and pour the ganache over the ice cream, smoothing with a spatula. Top with the reserved chopped peanut butter cups. Cover again, lightly, with plastic wrap and leave it in the freezer to harden for about 3 hours.

6 Comments leave one →
  1. Jenny permalink
    June 1, 2009 2:33 pm

    This worked out so well! I modified the recipe slightly – I used a 9 inch spring form pan, used chocolate graham cracker crumbles for the crust, put chocolate ice cream for the first layer, then another layer of chocolate graham cracker crumbles, then Breyer’s Reece’s cup ice cream for the second layer w/ just a few extra Reece’s cups crumbled on top with a chocolate drizzle to top it off. I was afraid the ganache would be too much. It was absolutely heavenly! And a million times better than anything I could have bought at the store. Thanks!

  2. May 5, 2010 4:09 pm

    Thanks for the inspiration! I made this pretty much identical to yours (except I couldn’t find the organic pb cups–maybe next time!) and it’s here: http://www.mamatouille.com/2010/05/choco-pb-ice-cream-cake.html. Our son loved it for his b-day.

  3. Beth permalink
    August 1, 2010 11:31 am

    I decided to make this for my daughter’s 24th birthday. I used a thin layer of brownie for the bottom and Reece’s peanutbutter ice cream instead of chocolate. I used dark chocolate reece’s cups for the top. My daughter was very excited and it turned out de-lish…

  4. March 8, 2012 1:21 am

    I’ve made this cake three times now and have had so many positive comments.(so much better than store bought/or dairy queen.) This recipe is simple enough to add your own twist. fun to experiment with!

    Thanks so much for the recipe!! definitly a keeper!

Trackbacks

  1. Chocolate Raspberry Ice Cream Cake « eggs on sunday
  2. Return of the Ice Cream Cake « eggs on sunday

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: