Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake
An effortless, no-bake frozen delight featuring a crunchy chocolate cookie crust, creamy peanut butter ice cream layers, and a decadent chocolate fudge topping.
Ingredients
Scale
- 24 Chocolate Sandwich Cookies (crushed)
- 1/2 cup Unsalted Butter (melted)
- 1.5 quarts Peanut Butter Ice Cream
- 1/2 cup Creamy Peanut Butter
- 1 cup Chocolate Fudge Sauce
- 1/2 cup Roasted Salted Peanuts (chopped)
Instructions
- Preheat Your Equipment: Ensure your 9-inch springform pan is clean and you have a flat, cleared space in your freezer.
- Combine Ingredients: Mix the finely crushed chocolate cookies with the melted unsalted butter until the mixture is well-combined and moist.
- Prepare Your Cooking Vessel: Press the cookie mixture firmly into the bottom of the springform pan to create a solid, even crust.
- Assemble the Dish: Spread half of the softened ice cream over the crust, drizzle with peanut butter, add the remaining ice cream, and smooth the top.
- Cook to Perfection: Place the cake in the freezer and allow it to set firmly for at least four hours or overnight.
- Finishing Touches: Pour the room-temperature chocolate fudge sauce over the top and garnish generously with chopped roasted peanuts.
- Serve and Enjoy: Let the cake sit at room temperature for 5 minutes, remove the pan sides, slice with a warm knife, and serve.
Notes
- Note: Soften the ice cream at room temperature for 10 minutes before spreading to avoid crushing the base.
- Note: Dip your slicing knife in hot water and wipe dry between each cut for perfectly clean slices.
- Note: Wrap the cake tightly in plastic wrap once set to prevent freezer burn and ice crystals.