This Chocolate Peanut Butter Ice Cream Slice Cake is a MUST DO and a MUST EAT for this summer! It’s a clever little cake, made in a standard size loaf pan lined with plastic wrap, where layers of ice cream sandwich, crunchy chocolate peanut butter ganache, and chocolate ice cream take their turns. Add a final coat of whipped cream on the outside and a sprinkle of chocolate chips and salty roasted peanuts tops it off, and you’ve got a cake that’s impressive and delicious!
So that crunchy chocolate peanut butter ganache gave me a bit of trouble and I had to make this cake a couple of times to get it right. I wanted it to add the peanut butter flavor and a certain kind of crunch (think a Nestlé Crunch Bar) but I wanted it to still be sliceable even when frozen. The crunch comes from Rice Krispies cereal, and I have to be honest with you – I served this at a family birthday party and while I got lots of YUMS from the guests, the birthday boy was like, “Mom, no thanks to the cereal in my ice cream cake, mkay?” Yep, got it.
Here she is before that whipped cream layer. You could totally get creative and make your own version of this. I don’t think anyone would be mad if there were chopped up peanut butter cups involved!
I did try making my own whipped cream, but it had a funny texture when it was frozen, so on the second cake I just used good old Cool Whip, choosing not to stress about whatever is in it that we aren’t crazy about since I probably eat it once a year. Balance.
Make sure you use salted peanuts. The sweet and salty combo hits the spot!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 1/3 cup heavy cream
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- 1 teaspoon oil (vegetable, canola, or avocado are fine)
- 1/3 cup Rick Krispies cereal
- 12 vanilla ice cream sandwiches
- 1/2 carton chocolate ice cream (24 ounces)
- 4 ounces Cool Whip (thawed)
- 2 tablespoons chocolate chips
- 2 tablespoons peanuts
- Heat heavy cream in a microwave safe bowl for 30 seconds, or until hot but not boiling. Pour the heavy cream over the chocolate chips and peanut butter, and stir until smooth. Add oil and cereal, and stir to combine. Set aside.
- Line a standard size loaf pan (mine was 3 x 5 x 10 ½) with plastic wrap, leaving a little excess hanging over the sides. Trim 5 ice cream sandwiches with a sharp knife and place them along the bottom or the pan. Pour half of the chocolate peanut butter ganache over the ice cream sandwiches, spread it evenly to the edges, and freeze for 30 minutes. Leave the remaining ganache at room temperature.
- Take the chocolate ice cream out of the fridge to begin to soften for 10 minutes before adding it to the cake. Place small scoops evenly over the frozen ganache layer, and gently spread them out to the edges. Freeze the cake for another 30 minutes.
- Spread the remaining ganache over the chocolate ice cream layer. Top with another layer of ice cream sandwiches, trimming if needed. My pan was a bit tapered so the top layer did not need to be trimmed. Cover with plastic wrap and freeze at least 6 hours or overnight.
- To "frost" the cake, remove it from the freezer and turn it out onto platter. Use the excess plastic wrap lining to help loosen it from the pan. Spread the Cool Whip onto the top and sides, and then sprinkle chocolate chips and peanuts to garnish. Freeze until ready to serve.
- This cake cuts best with a large sharp knife when it is just out of the freezer, but I like to let the individual pieces set out to soften for a few minutes before serving.