Description

Indulge in a delightful Chocolate Peanut Butter Ice Cream Cake, combining rich chocolate wafer cookies, creamy peanut butter, and luscious chocolate ice cream for a decadent dessert experience.

Ingredients

Scale

1 box (9 ounce) chocolate wafer cookies

6 tablespoons salted butter

melted

3 pints chocolate ice cream

slightly softened

1 jar (16 ounce) creamy peanut butter

about 2 cups

12 ounces dark

semi-sweet

or milk chocolate

chopped

1 tablespoon coconut oil

roasted peanuts

roughly chopped

for topping

Instructions

Preheat your oven to 350°F (175°C).
In a food processor, crush the chocolate wafer cookies until fine crumbs form, then mix with melted butter until combined.
Press the cookie mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let cool.
Spread the slightly softened chocolate ice cream over the cooled crust, smoothing it out. Place in the freezer to set for about 30 minutes.
In a microwave-safe bowl, combine chopped chocolate and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until melted and smooth.
Spread the creamy peanut butter over the set ice cream layer. Pour the melted chocolate over the peanut butter layer and smooth it out.
Top with roughly chopped roasted peanuts if desired. Freeze for an additional 2-3 hours or until firm.
To serve, let the cake sit at room temperature for a few minutes before slicing. Enjoy!

Notes

For added flavor, consider using a mix of different chocolate types in the cake. Store leftovers in the freezer for up to a week.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Protein: 3g

Keywords: Chocolate Peanut Butter Ice Cream Cake, dessert, ice cream cake, chocolate dessert, peanut butter dessert