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Peanut Butter Chocolate Swirl Ice Cream Cake

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A decadent no-bake ice-cream cake with layers of creamy vanilla and chocolate ice cream, rippled with warm peanut butter and hot fudge, all set on a crunchy chocolate-cookie crust.

Ingredients

Scale
  • 24 chocolate sandwich cookies, finely crushed (about 2 cups crumbs)
  • 4 Tbsp unsalted butter, melted
  • 1.5 qt vanilla ice cream, slightly softened
  • 1.5 qt chocolate ice cream, slightly softened
  • 1 cup creamy peanut butter, warmed until pourable
  • 1/2 cup hot fudge sauce, warmed
  • 1/2 cup mini peanut butter cups, chopped
  • 1/2 cup roasted peanuts, roughly chopped (optional)
  • 1 cup whipped cream or whipped topping, for garnish

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment. In a bowl, mix cookie crumbs with melted butter until evenly moistened; press firmly into the pan to form a crust. Freeze 15 minutes.
  2. Spoon alternating scoops of vanilla and chocolate ice cream over the crust. Drizzle half of the warm peanut butter and half of the hot fudge on top, then use a butter knife to gently swirl.
  3. Add remaining ice cream in dollops. Drizzle with the rest of the peanut butter and fudge; swirl again for a marbled effect and smooth the surface.
  4. Scatter chopped peanut butter cups and peanuts over the top. Cover with plastic wrap and freeze at least 4 hours, preferably overnight, until solid.
  5. To serve, run a warm knife around the edge and release the springform ring. Pipe or spoon whipped cream around the rim. Slice with a knife dipped in hot water, wiping between cuts, and serve immediately.

Notes

  • Let the ice cream sit at room temperature 10 minutes so it spreads easily without melting.
  • Warm peanut butter and fudge just until pourable—too hot will melt the ice cream.
  • The cake keeps well, wrapped airtight, for up to 1 month in the freezer.
  • For a gluten-free version, use gluten-free chocolate cookies for the crust.

Nutrition

Keywords: peanut butter, chocolate, ice cream cake, frozen dessert, no bake

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