On the last day of my virtual ice cream social I wanted to share a recipe that anyone could make even if they didn’t own an ice cream maker. This was my first attempt at making an ice cream cake, and I’m totally gonna toot my own horn and tell you that it was a huge success. Making this cake was perfect timing–not just for my virtual ice cream social, but also because my dad’s birthday was last Friday and he was out of town celebrating it with his family up north. Prior to cutting into this cake I did ask my mom if she thought my dad would mind that a slice was missing. She assured me he would be grateful for the cake even if a slice was missing!
I used a 9″ spring-form pan for this ice cream cake. I layered the chocolate ice cream first, followed by crumbled chocolate wafer cookies, hot fudge sauce (cooled), peanut butter ice cream with chopped peanut butter cups, and piped on a thick layer of freshly whipped cream! What’s beautiful about this recipe is that you can make a truly homemade ice cream cake or a semi-homemade ice cream cake utilizing ice cream and toppings from the store! Once it was all layered I wrapped the top with plastic wrap followed by foil. The next time I thawed it for 30 minutes (which as you can tell that may have been a wee bit too long to thaw. The whipped cream still tasted fresh and all the flavors meshed together! I think you could easily make this a day or two before and serve it at your next birthday gathering and/or summer time BBQ.
Peanut Butter Chocolate Ice Cream Cake
- 2 pints Chocolate Ice Cream
- 1 9 oz package of Famous Chocolate Wafers
- 1-½ cups Hot Fudge Sauce
- 1 pint Peanut Butter Ice Cream w/ Chopped Peanut Butter Cups
- 2 cups heavy cream
- 3 tbsp powdered sugar
- Remove ice cream from freezer and let thaw for 30 minutes.
- Using a spring form pan place 2 pints of chocolate ice cream in the bottom of the pan; smoothing it to an even level. In a large zip lock baggie place the entire package of chocolate wafers in the bag and smash them until they are fine crumbs. Add the entire bag of crumbs to the spring form pan, smoothing them out to an even layer. Followed by the one and a half cups of hot fudge sauce (smoothed). Carefully add 1 pint of peanut butter ice cream to the top layer and smooth out. Place the spring form pan uncovered in the freezer while you make the whipped cream.
- Using your KitchenAid Stand Mixer attach the whisk attachment and begin beating the heavy cream on medium speed. Once the cream begins to thicken add the powdered sugar, and once incorporated bump the speed to high for a good minute or two. You'll want to watch your whipped cream. You'll know its done when you pull the top of the mixer back and the cream sticks to the whisk. Add the whipped cream to a piping bag with tip,
- Remove the ice cream cake out of the freezer and begin piping the whipped cream on to the cake (in whatever design you'd like). Once the cake top is covered with whipped cream place back in the freezer for 1 hour so that the cream will begin to harden. Then place plastic wrap and tin foil over the top of the cake and freeze for at least 6 hours prior to serving.
- Freeze - Store the cake up to one week in the freezer.
- Yields - This recipe yields 12 slices.
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