Ice Cream Cake with Chocolate & Peanut Butter

For Pete’s birthday, my sister and I tried to come up with the cake of his dreams. Our starting point was one of Pete’s favorite flavor combinations — chocolate and peanut butter.

Vanilla ice cream, crumbled Heath Bar, dark chocolate ganache, my mom’s homemade peanut butter sandwich cookies and dark chocolate wafers — this cake was amazing.  It may even have made up for the time I gave away most of Pete’s birthday cake our first year married, something I’ve never been able to live down.

chocolate peanut butter ice cream cake with Heath Bar crunch topping
This cake is very forgiving. You can play with the proportions and ingredients to suit your taste.

INGREDIENTS

  • 10 inch springform pan
  • 3 c + ½ c Mom’s dark chocolate wafer cookies (or other chocolate wafer or Oreo cookies) crumbs
  • 4 T (½ stick) melted butter
  • 1 gallon good quality vanilla ice cream
  • 4 c Mom’s homemade peanut butter sandwich cookies (or peanut butter cups), in coarse chunks
  • 8 oz dark chocolate, chopped
  • ½ c heavy cream
  • 1/2 bag miniature Heath bars, chopped

Crumble & Crush
In a food processor pulse chocolate wafers into crumbs. Set aside ½ c crumbs.

Place peanut butter sandwich cookies in a bag and break into coarse chunks. (These cookies are fairly soft so they will break apart easily). If you’re using peanut butter cups, chop roughly.

Martha Stewart's peanut butter sandwich cookies

Yes, it’s the third time you’ve seen these luscious peanut butter sandwich cookies, if you’ve been following my blog.

Chop the dark chocolate and set aside for the ganache.

Crumble Trader Joe's 72% dark chocolate for chocolate ganache

Trader Joe’s dark chocolate

Chop the Heath bars and set aside for the topping.

Heath Bar miniatures for topping chocolate peanut butter ice cream cake

Heath Bar miniatures were more economical than small Heath Bars

Assemble & Freeze

In a medium bowl, mix 3 c crumbs with melted butter until uniformly moistened. Press mixture into the bottom of a springform pan. Freeze for about 1 hour.

In a standing mixer, mix half of the ice cream on medium speed to soft serve consistency (about 20 seconds). Scoop into the springform pan on top of the cookie crust.

Vanilla ice cream on chocolate wafer cookie crust

Spread the first layer of ice cream on the chocolate cooke crust

Press half of the peanut butter cookie/peanut butter cup chunks into the ice cream.

peanut butter sandwich cookie layer in ice cream cake

Press chunks of peanut butter sandwich cookie into the ice cream

Sprinkle remaining chocolate crumbs, and freeze for another hour.

Dark chocolate wafer cookie crumbs on ice cream cake

Sprinkle chocolate wafer crumbs

Repeat with the remaining ice cream and peanut butter cookie/peanut butter cup chunks. Return to the freezer for another hour.

Make the ganache
Place chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the cream over the chocolate. Stir until chocolate is melted and smooth. Set aside to cool.

dark chocolate ganache fopping

Dark chocolate ganache

When the ganache is lukewarm, (cool, but still liquid enough to pour), remove the springform and set the cake on a plate.

homemade chocolate peanut butter ice cream cake

Ready for chocolate ganache topping

Finishing Touches
Pour ganache over the cake and spread evenly with a spatula.

chocolate ganache layer for ice cream cake

chocolate ganache layer

Top with crumbled Heath bars.

Cover lightly and freeze until hardened (at least 3 hours, but preferably overnight).

Slice and serve to drooling recipient.
slice of homemade ice cream cake

chocolate peanut butter ice cream birthday cake

Happy Birthday, Pete!

 

Thank you to my sister, Jacqueline, for brainstorming with me and for making this cake, and to my mom for baking the cookies, leaving me with nothing to do but talk cake, take pictures, write, and eat.  Ah, the life!  My sister needs to visit more often.  Pete concurs.

CHOCOLATE PEANUT BUTTER ICE CREAM CAKE RECIPE
Ingredients

  • 10 inch springform pan
  • 3 c + ½ c Mom’s dark chocolate wafer cookies (or other chocolate wafer or Oreo cookies) crumbs
  • 4 T (½ stick) melted butter
  • 1 gallon good quality vanilla ice cream
  • 4 c Mom’s peanut butter sandwich cookies (or peanut butter cups), in coarse chunks
  • 8 oz dark chocolate, chopped
  • ½ c heavy cream
  • 1/2 bag miniature Heath bars, chopped

Chop & Crumble

  1. In a food processor pulse chocolate wafers into crumbs. Set aside ½ c crumbs.
  2. Place peanut butter sandwich cookies in a bag and break into coarse chunks. (These cookies are fairly soft so they will break apart easily). If you’re using peanut butter cups, chop roughly.
  3. Chop the dark chocolate and set aside for the ganache.
  4. Chop the Heath bars and set aside for the topping.

Assemble & Freeze

  1. In a medium bowl, mix 3 c crumbs with melted butter until uniformly moistened. Press mixture into the bottom of a springform pan. Freeze for about 1 hour.
  2. In a standing mixer, mix half of the ice cream on medium speed to soft serve consistency (about 20 seconds). Scoop into the springform pan on top of the cookie crust.
  3. Press half of the peanut butter cookie/peanut butter cup chunks into the ice cream. Sprinkle remaining chocolate crumbs, and freeze for another hour.
  4. Repeat with the remaining ice cream and peanut butter cookie/peanut butter cup chunks. Return to the freezer for another hour.

Dark Chocolate Ganache

  1. Place chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Pour the cream over the chocolate. Stir until chocolate is melted and smooth. Set aside to cool.
  2. When the ganache is lukewarm, (cool, but still liquid enough to pour), remove the springform and set the cake on a plate.

Finishing Touches

  1. Pour ganache over the cake and spread evenly with a spatula.
  2. Top with crumbled Heath bars.
  3. Cover lightly and freeze until hardened (at least 3 hours, but preferably overnight).

Slice and serve.

What are your thoughts?