Chocolate Peanut Butter Ice Cream Cake
This chocolate peanut butter ice cream cake is perfect for summer! It has two chocolate cake layers with Reese’s peanut butter ice cream. It has peanut butter whipped cream and chocolate ganache.
This chocolate peanut butter ice cream cake is a melt in your mouth type of summer cake. It has chocolate cake layers that stay super soft even when frozen. It has Reese’s peanut butter ice cream in the middle with peanut butter whipped cream. If you love peanut butter, like me, you will love this cake!
Tips for making the cake
Here are my tips, so yours turns out like this recipe!
- Tip 1: This cake can be made up to a week ahead of time since it is frozen! I made this cake in three days. First day I did the ice cream in the freezer. Second day was making the cake and decorating. The third day, I served it!
- Tip 2: This chocolate cake is made with extra sour cream so it stays moist. The cake can be frozen for at least 30 minutes so it is really cold when you assemble.
- Tip 3: The peanut butter whipped cream needed to be beaten to stiff peaks. It needs to be a bit firmer to use as the frosting.
Assembling and Decorating
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For more ice cream recipes, try my cookie dough ice cream cake and strawberry ice cream cheesecake.
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Chocolate Peanut Butter Ice Cream Cake
This chocolate peanut butter ice cream cake is perfect for the summer. It has two layers of chocolate cake that stay soft even when very cold, Reese's peanut butter ice cream, peanut butter whipped cream, and on top is chocolate ganache!
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Ingredients
Chocolate Cake
- 1.5 qt Reese's peanut butter ice cream
- 1 cup All-purpose flour
- 1/2 cup Unsweetened cocoa powder, dutch process
- 1 TBSP Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 cup White granulated sugar
- 1/2 cup Oil, canola or vegetable
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1/2 cup Sour cream, room temperature or greek yogurt
- 1/2 cup Buttermilk, room temperature
- 1/2 cup Hot water, steaming
Peanut Butter Whipped Cream
- 8 oz Cream cheese, room temperature
- 1/3 cup Powdered sugar
- 3/4 cup Peanut butter, creamy
- 1 1/2 cups Heavy cream
- 1/3 cup Powdered sugar
- 1 tsp Pure vanilla extract
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- Peanut butter cups, for decoration
Instructions
Ice Cream Layer
- Using an 8-inch cake pan, line the bottom twice with plastic wrap. Pull the ice cream from the freezer. Let sit for 20 minutes. It will get soft enough to spread it on the cake pan. Spread it evenly. Freeze preferably overnight but at least 4-5 hours.
- Preheat the oven to 350℉. Spray two 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles. Spray again.
- In a medium bowl, sift the flour, cocoa powder, cornstarch, baking powder, and baking soda. Add in the salt and sugar.
- Start the water on the stove to get hot and steaming. In a large bowl, whisk together the oil, vanilla, eggs, sour cream, and buttermilk.
- Add in the dry ingredients and whisk together. It will be lumpy. Slowly mix in the hot water. It will be a runny batter.
- Pour the batter evenly between the two cake pans. Bake for 20-25 minutes. Bake until a toothpick inserted comes out clean.
- Let the hot cakes sit in the pan for 10 minutes before transferring to a cooling rack. Cool the cakes completely. For easier decorating, place cakes in the freezer for 30 minutes.
Peanut Butter Whipped Cream
- In a medium bowl using a hand mixer, beat the cream cheese, powdered sugar, and peanut butter on high speed for 2 minutes.
- Using a metal bowl with whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it thickens to soft peaks. Add in the cream cheese and beat on high speed until stiff peaks form.
Chocolate Ganache
- Make this right before you need it. In a bowl, add the chocolate chips. Using a small saucepan over medium heat, heat the heavy cream until steaming. Add the hot cream to the chocolate chips. Let sit for 2 minutes.
- Use a baking rubber spatula to mix until smooth. If any chunks remain, heat in the microwave for 10 seconds.
Assembly.
- Place the first cake layer down. Spread a 1/2 cup of whipped cream over the top of the cake.
- Take the ice cream out of the freezer and take out of the pan and remove the plastic wrap. Place the ice cream layer on top of the whipped cream. Spread another 1/2 cup of whipped cream over the top of the whipped cream.
- Place the second cake layer with the bottom of the cake facing up.
- Go very quickly now, Spread the whipped cream over the whole cake. Once it is frosted, place in the freezer for at least 1 1/2 hours to set the cake.
- Make and pour the chocolate ganache on top of the cake. Use an offset icing spatula to push the chocolate to the edge so it drips down.
- Freeze for 10 minutes to set the chocolate. Top with peanut butter cups. I highly recommend to freeze the cake even longer after decorating because the ice cream can still be soft. Freeze for at least another 1-2 hours.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 455kcal, Carbohydrates: 37g, Protein: 7g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.04g, Cholesterol: 54mg, Sodium: 233mg, Potassium: 248mg, Fiber: 3g, Sugar: 20g, Vitamin A: 690IU, Vitamin C: 0.2mg, Calcium: 82mg, Iron: 2mg
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