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Peanut Butter Ice Cream Cake

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
Prep Time 20 minutes
Resting Time 6 hours
Total Time 6 hours 20 minutes
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.