Peanut Butter Ice Cream Cake

Indulge in the perfect summer treat with this Peanut Butter Ice Cream Cake. Creamy vanilla ice cream, crunchy chocolate cereal, and luscious peanut butter create a heavenly combination that will satisfy your sweet cravings.

Indulge in Pure Bliss with Our Peanut Butter Ice Cream Cake

Looking for the ultimate treat to beat the summer heat? Look no further because we have the perfect recipe for you. Our Peanut Butter Ice Cream Cake is a divine creation that combines the richness of vanilla ice cream, the crunch of chocolate crispy rice cereal, and the irresistible flavors of peanut butter. It’s a dessert that will leave you craving for more, and we’re here to guide you through the steps of making this heavenly delight.

Recipe Ingredients

• Dairy-free (or regular) vanilla ice cream: The star of this cake, the velvety smoothness of vanilla ice cream provides a creamy base that perfectly complements the other ingredients. Whether you opt for a homemade vanilla ice cream, or your favorite dairy-free version or regular vanilla ice cream, the choice is yours.
• Chocolate crispy rice cereal: Adding a delightful crunch to every bite, chocolate crispy rice cereal brings a textural contrast to the cake. You can choose from gluten-free options like One Degree Brown Rice Cacao Crisps or Mom’s Best Cereals or opt for a traditional route with Cap’N’Crunch, or Cocoa Pebbles to infuse your creation with chocolaty goodness.
• Melted dairy-free (or regular) chocolate chips: By combining melted chocolate and peanut butter, you create a sumptuous coating that binds the cereal together. For the best taste and texture, we recommend high-quality options such as Pacha’s Chocolate, Hu’s Kitchen, Eating Evolved, Lily’s Sweets, or Enjoy Life.
• Natural creamy peanut butter: A classic companion to chocolate, natural creamy peanut butter adds a delightful nutty flavor that perfectly harmonizes with the other ingredients. Be sure to choose a high-quality peanut butter for optimal taste.
• Peanut butter chocolate-coated candies (optional): For an extra touch of decadence, consider adding peanut butter chocolate-coated candies like UnReal Dark Chocolate Peanut Gems or Reese’s Pieces. These candies provide bursts of chocolate and peanut butter that take the cake to new heights of indulgence.

Instructions: How to make Peanut Butter Ice Cream Cake

For the Cereal Coating

• Melt the chocolate and peanut butter: Begin by melting semi-sweet chocolate and peanut butter together until smooth. You can choose to do this on the stove-top or in the microwave using a heat-safe bowl, heating in 30-second increments.
• Coat the cereal: In a large bowl, combine the chocolate/peanut butter mixture with the chocolate crispy rice cereal, ensuring that each piece is coated evenly. This step is crucial to achieving a harmonious blend of flavors.
• Harden the cereal: Line a cookie sheet or large flat plate with parchment paper, then spread the coated cereal on top. Place it in the freezer to harden for approximately 30 minutes. Once firm, break the cereal into small, bite-sized pieces for a satisfying crunch.

For the ice cream

• Soften the ice cream: While the cereal is hardening, remove the vanilla ice cream from the freezer and let it soften on the counter. This will make it easier to mix with the cereal and ensure a smooth consistency.
• Combine the ice cream and cereal: In a mixing bowl, combine the softened ice cream with 1-1/2 cups of the coated cereal. Gently fold the ingredients together, ensuring that the cereal is evenly distributed throughout the ice cream.

Assemble the Cake

• Form the cake: Pour the ice cream and cereal mixture into a 6-inch springform pan, spreading it evenly. Sprinkle the remaining crunchy cereal on top and press it down gently. This layering adds both texture and visual appeal to the cake.
• Harden and set up: Place the pan in the freezer for 4-6 hours or overnight, allowing the cake to harden and set up. This time is crucial to achieve the perfect consistency, ensuring that the cake holds its shape when served.
• Unleash the cake: When you’re ready to serve, remove the cake from the freezer. Run a slim paring knife around the edges of the springform pan to loosen it, then remove the sides.
• Present your masterpiece: Place the cake on your favorite serving plate, and if desired, adorn it with additional Reese’s Pieces candy and more cereal. This extra touch of decoration enhances the visual appeal and adds an extra element of flavor.
• Serve and savor: Finally, cut the Peanut Butter Ice Cream Cake into slices, serve, and watch as your guests revel in the delightful combination of flavors and textures. Get ready for a chorus of “mmms” and satisfied smiles.

Tips for Success

• Softening the ice cream: Allow the vanilla ice cream to soften before mixing it with the cereal. This will make it easier to achieve a smooth and even distribution of ingredients.
• Coating the cereal: Take the time to ensure that each piece of cereal is coated thoroughly with the melted chocolate and peanut butter mixture. This step guarantees that every bite delivers a perfect balance of flavors.

Storage and Freezer Instructions

• In the unlikely event that you have leftovers, you can store the Peanut Butter Ice Cream Cake in an airtight container in the freezer. It will maintain its freshness and flavors for up to one week. Before serving, remove it from the freezer a few minutes in advance to allow it to soften slightly.

Serving Suggestions

While our Peanut Butter Ice Cream Cake is delicious on its own, you can take it to the next level by serving it with a drizzle of warm chocolate sauce, a dollop of whipped cream, or a sprinkle of crushed peanuts. The possibilities are endless, so feel free to get creative and tailor the toppings to your taste.

Variations and Substitutions

• Chocolate lovers’ delight: If you’re a true chocolate enthusiast, consider using chocolate ice cream instead of vanilla for an extra dose of rich and decadent flavor.
• Nutty alternatives: If you prefer a different nut butter, such as almond butter or cashew butter, feel free to experiment and substitute it for the peanut butter. The cake will still be incredibly delicious.
• Gluten-free option: To make this cake gluten-free, ensure that the chocolate crispy rice cereal you choose is certified gluten-free. This way, everyone can enjoy this sensational dessert without any worries.

Now that you have the recipe and insider tips, it’s time to embark on your Peanut Butter Ice Cream Cake adventure. Prepare to indulge in a symphony of flavors and experience pure bliss with every bite. Get ready to impress your family and friends with this show-stopping dessert!

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Peanut Butter Ice Cream Cake

Prep Time

20 mins

Resting Time

6 hrs

Total Time

6 hrs 20 mins

 

Indulge in the perfect summer treat with our Peanut Butter Ice Cream Cake. Creamy vanilla ice cream, crunchy chocolate cereal, and luscious peanut butter create a heavenly combination that will satisfy your sweet cravings.

Course: Dessert

Cuisine: American

Keyword: easy ice cream cake recipe, ice cream cake for birthday party, ice cream cake with chocolate and peanut butter, peanut butter ice cream cake

Servings: 12 servings

Calories: 371 kcal

Author: Kelly

Ingredients

• 1 quart 5 cups of your favorite vanilla ice cream , softened - whether you opt for a homemade vanilla ice cream, or your favorite dairy-free version or regular vanilla ice cream, the choice is yours
• 3 cups chocolate crispy rice cereal like Cap'N'Crunch or Cocoa Pebbles
• 2/3 cups semi-sweet melted chocolate or semi-sweet chocolate chips You can choose from gluten-free options like One Degree Brown Rice Cacao Crisps or Mom's Best Cereals or opt for a traditional route with Cap'N'Crunch, or Cocoa Pebbles.
• 2/3 cups natural creamy peanut butter
• 1/2 cup Peanut butter chocolate-coated candies , such as UnReal Dark Chocolate Peanut Gems or Reese's Pieces, optional for garnish

Instructions

1. On the stove-top or in the microwave in a heat-safe bowl in 30-second increments; melt semi-sweet chocolate and peanut butter together until smooth.
2. Add the rice cereal to a large bowl and pour melted chocolate/peanut butter mixture and stir to coat.
3. Line a cookie sheet or large flat plate with parchment paper and spread the coated cereal on top. Place in the freezer to harden (about 30 minutes) then remove and break cereal into small bite-sized pieces.
4. Meanwhile, remove vanilla ice cream from freezer and place on counter to soften.

5. Mix the softened ice cream with 1-1/2 cups of coated cereal.

6. Pour into a 6-inch springform pan spreading evenly. Sprinkle with the remaining crunchy cereal, and press down.
7. Place pan in the freezer for 4-6 hours or overnight to harden and set up.
8. When ready to serve, remove cake from the freezer. Use a slim paring knife run around the edges of the springform pan and then remove the sides.
9. Place on your favorite serving plate and top with Reese's Pieces Candy and more cereal if desired.
10. Cut and serve.

Nutrition Facts

Peanut Butter Ice Cream Cake

Amount Per Serving (1 slice (1/12 cake))

Calories 371 Calories from Fat 189

% Daily Value*

Fat 21g32%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 28g31%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.