Peanut Butter Chocolate Crunch Ice Cream Cake is the perfect no bake summer dessert! This easy ice cream cake is made with Reese’s pieces, vanilla ice cream, melted chocolate, peanut butter, and chocolaty rice cereal, and it tastes just like something store bought.
Peanut Butter Chocolate Crunch Ice Cream Cake
This ice cream cake is super yummy with deliciously sweet flavor profiles, and it’s perfect for July weather. Ideal for summer fun in the backyard or while lounging around at home, this peanut butter chocolate crunch cake is great if you are looking for something to cool off with. Not only is this cake super tasty, but it can be gluten-free, too.
The Reese’s in this ice cream recipe really stand out with the vanilla ice cream, and we think it is way better than the cake at Dairy Queen. Not only is it full of creamy peanut butter flavors, but this cake is coated in crispy chocolate rice cereal that has the most amazing crunch. If you like this cold recipe, then you will love our Oreo Ice Cream Cake, Chocolate Banana Ice Cream, or Blueberry Ice Cream Bars.
Why We Love This Ice Cream Cake Recipe
This sweet peanut butter chocolate crunch ice cream cake is dreamy and will satisfy all of your cravings. Incredibly simple to assemble, this recipe is coated with a delicious vanilla ice cream that can either be homemade or store bought. If you are looking to switch things up, then our chocolate banana ice cream would also be delicious.
Imagine biting into crunchy pieces of cocoa cereal paired with savory, yet sweet Reese’s pieces that are mixed with cold ice cream. This cake has an amazing texture profile and is perfect as dessert any day of the week. To keep things gluten-free, we like to use this cocoa cereal.
Ingredients For Homemade Ice Cream Cake
- Vanilla ice cream- feel free to use this recipe for a dairy-free version or use something store bought.
- Cocoa rice cereal– we love Mom’s Best Cereals gluten-free cocoa rice cereal; if you cannot find chocolate rice cereal, then feel free to use regular crispy rice cereal instead.
- Chocolate chips– be sure to use paleo-friendly or dairy-free chocolate chips (we like Lily’s Sweets, Santa Barbara, or Hu Kitchen), or sub with Coarsely Chopped Keto Chocolate
- Peanut butter– this ingredient creates a really nice balance with the chocolate and vanilla
- Reese’s Pieces candy– for a sweetened crunch and beautiful garnishment
How To Make Peanut Butter Chocolate Crunch Ice Cream Cake
- MELT THE CHOCOLATE AND PEANUT BUTTER: On the stove-top or in the microwave in a heat-safe bowl in 30 second increments; melt dairy-free chocolate chips and peanut butter together until smooth.
- COMBINE: Add the rice cereal to a large bowl and pour melted chocolate/peanut butter mixture and stir to coat.
- FREEZE: 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.
- THAW: Meanwhile, remove vanilla ice cream from freezer and place on counter to soften.
- MIX: Mix the softened ice-cream with 1-1/2 cups of coated cereal.
- POUR: Pour into a 6-inch springform pan spreading evenly. Sprinkle with the remaining crunchy cereal, then press down.
- FREEZE: Place pan in the freezer for 4-6 hours or overnight to harden and set up.
- SERVE: When ready to serve, remove cake from the freezer. Use a slip paring knife run around the edges of the spring form pan and then remove the sides.
- TOPPING: Place on your favorite serving plate and top with Reese’s Pieces Candy and more cereal if desired.
MAKE AHEAD AND STORING:
How do you store ice cream cake?
The great thing about ice cream cakes is that you can easily make them 4-6 days ahead of time and store them in the freezer.
In order to keep its flavor and texture, simply wrap the ice cream cake in plastic wrap and store in an airtight container, a cake box or a cake caddy.
Speaking of cake caddies, they are perfect if you need to transport this ice cream cake to a party. There are lots of different variations you can get but we like this Wilton Cake Caddy whenever we’re making ice cream cakes to transport to our friends and families houses.
- 1 quart 5 cups of your favorite vanilla ice cream, softened
- 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
- 2/3 cups peanut butter
- 1/2 cup Reese's Pieces Candy
- 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.
- Add the rice cereal to a large bowl and pour melted chocolate/peanut butter mixture and stir to coat.
- 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.
- Meanwhile, remove vanilla ice cream from freezer and place on counter to soften.
Mix the softened ice cream with 1-1/2 cups of coated cereal.
- Pour into a 6-inch springform pan spreading evenly. Sprinkle with the remaining crunchy cereal, and press down.
- Place pan in the freezer for 4-6 hours or overnight to harden and set up.
- 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.
- Place on your favorite serving plate and top with Reese's Pieces Candy and more cereal if desired.
- Cut and serve.
Adapted from A Family Feast
I happened upon your post for strawberry shortcake stuffed golden oreo truffles, and this cake looks amazing!
Love Reese’s Candy and how easy this is to make! Definitely trying it! Thanks!
Yes! Can’t wait to make this!
Lady Lilith -
Ice cream cakes are my favorite too! With chocolate and Reese’s? Yes please!