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Top view of a piped white cake with a slice cut out of it.

Peanut Butter Chocolate Ice Cream Cake

My Peanut Butter Chocolate Ice Cream Cake is semi-homemade using store bought ice cream, crushed chocolate wafers, hot fudge and homemade whipped cream piped on top. Making an ice cream cake at home is easier then you might think!
Course Dessert
Cuisine American
Prep Time 45 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings 12 slices
Calories 635kcal
Author Katie


  • Spring Form Pan
  • KitchenAid Stand Mixer


  • 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 tablespoon powdered sugar
  • 12 Mini Peanut Butter Cups for garnish


Assembling Ice Cream Cake

  • 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.

Make Whipped Cream

  • Using a KitchenAid Stand Mixer attach the whisk attachment. 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. Add the whipped cream to a piping bag with tip.

Pipe Whipped Cream

  • 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.
  • Remove from the freezer, add mini peanut butter cups on top. 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.
  • Whipped Cream - 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.
  • Peanut Butter Cups - I like to use mini peanut butter cups, but you can also use large ones cut in half if you desire.
  • Piping Tip - For this recipe I used the 1M Open Star Piping Tip.
  • Spring-Form Pan - I used a 9" spring-form pan for this ice cream cake. This is needed so you can easily remove the cake from the pan.


Serving: 1slice | Calories: 635kcal | Carbohydrates: 77g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 400mg | Potassium: 482mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1079IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 3mg