Chocolate Chip Cookie Peanut Butter Ice Cream Cake
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This Chocolate Chip Cookie Peanut Butter Ice Cream Cake is about to become your new obsession. It’s a no-bake dream come true, with layers of chocolate chip cookie crust, creamy peanut butter, and the star of the show – homemade hot fudge sauce! Plus, there’s delicious vanilla ice cream to tie it all together. It’s decadent, easy to make, and perfect for any party or potluck.
Why You’ll Love Chocolate Chip Cookie Peanut Butter Ice Cream Cake
- No-Bake Bliss: Beat the heat and skip the oven! This ice cream cake is a lifesaver on hot days. No churning, no baking, just pure frozen deliciousness.
- Chocolate Chip Cookie Dream: Who can resist a chocolate chip cookie crust? It’s the perfect base for all the other amazing flavors in this cake.
- Peanut Butter Paradise: Creamy peanut butter adds a decadent layer that pairs perfectly with the rich chocolate and sweet vanilla ice cream. It’s a match made in dessert heaven!
- Homemade Hot Fudge Hero: The homemade hot fudge sauce takes this cake to the next level. It’s rich, chocolaty, and way better than store-bought varieties (but hey, no judgement if you use that in a pinch!).
- Party Pleaser Potential: This cake is guaranteed to be a hit at any potluck or gathering. It’s impressive-looking, easy to make ahead of time, and everyone loves ice cream cake!
Ingredients Needed To Make Chocolate Chip Cookie Peanut Butter Ice Cream Cake
- Chocolate chip cookies – store-bought or homemade chocolate chip cookies
- Creamy peanut butter
- Chopped peanuts
- Vanilla ice cream
- Semi-sweet chocolate, chopped
- Evaporated milk
- Butter, melted
- Vanilla extract
- Powdered sugar
How To Make Chocolate Chip Cookie Peanut Butter Ice Cream Cake
- Prep the Peanut Butter: Warm the peanut butter in the microwave for a few seconds to make it easier to spread.
- Assemble the First Layer: In a freezer-safe baking dish (7×10 inch), create the first layer by laying down the chocolate chip cookies.
- Add Ice Cream: Top the cookie crust with a layer of softened vanilla ice cream.
- Peanut Butter Drizzle: Drizzle the warmed peanut butter over the ice cream layer and gently press it down to spread evenly.
- Sprinkle with Peanuts: Sprinkle the chopped peanuts over the peanut butter layer.
- First Hot Fudge Layer: Drizzle half of the prepared hot fudge over the entire mixture.
- Freeze and Set: Place the dish in the freezer for 1.5 to 2 hours to allow the ice cream to harden and the layers to set.
- Final Hot Fudge Layer: Remove the dish from the freezer and drizzle the remaining hot fudge on top.
- Serve and Enjoy: Let the cake soften slightly at room temperature before slicing and serving. Enjoy this delicious and no-bake dessert!
Homemade Hot Fudge
- Heat the Milk: In a small saucepan over low heat, warm the dairy-free evaporated milk. Be careful not to let it boil.
- Combine Ingredients: In a separate bowl, whisk together the chopped chocolate, melted butter, powdered sugar,and vanilla extract.
- Melt and Mix: Pour the warmed milk over the chocolate mixture and stir constantly until the chocolate is completely melted and the mixture is smooth and creamy. Let the hot fudge cool slightly before using.
Variations & Substitutions
With so many allergens and food sensitivities, I am always looking for ways to make my recipes accessible to everyone. If you or one of your friends or family have a tree nut allergy, the peanut butter in this recipe can be replaced with sunflower seed butter.
- Graham cracker crust: Crush graham crackers and mix with melted butter to create a traditional graham cracker crust.
- Oreo crust: Pulse Oreos in a food processor until they resemble fine crumbs, then mix with melted butter for a delicious chocolatey base.
- Pretzel crust: For a salty-sweet twist, crush pretzels into crumbs and combine them with melted butter for a unique crust.
Commonly Asked Questions
Can I use store-bought hot fudge sauce?
Of course! If you’re short on time, you can definitely substitute the homemade hot fudge sauce with your favorite store-bought variety. Just be sure to choose a dairy-free option if you’re following the dairy-free recipe.
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A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How long can I store leftover ice cream cake?
This ice cream cake is best enjoyed frozen. You can store leftovers in the freezer for up to 2 weeks. When ready to serve, take it out of the freezer and let it soften slightly at room temperature for 10-15 minutes before slicing and serving.
Can I refreeze leftover ice cream cake?
Technically, yes, you can refreeze leftover ice cream cake. However, the texture and quality might be slightly affected by the refreezing process. Ice cream tends to crystallize when frozen and thawed repeatedly, which can make it a bit icy and less creamy. If you do plan to refreeze leftovers, it’s best to do so within a few days of serving for the best results.
How can I prevent ice crystals from forming in the ice cream cake?
To prevent large ice crystals from forming in your ice cream cake, make sure it’s wrapped tightly in plastic wrap or stored in an airtight container before freezing. This will help to minimize air exposure, which can contribute to the formation of ice crystals.
Chocolate Chip Cookie Peanut Butter Ice Cream Cake
Equipment
Ingredients
Cake:
- 8 large chocolate chip cookies store-bought or homemade chocolate chip cookies
- 1 cup creamy peanut butter
- 1 cup peanuts, chopped
- 48 oz vanilla ice cream
Dairy-Free Hot Fudge
- 2 cups dairy-free semi-sweet chocolate, roughly chopped
- 12 oz dairy-free evaporated milk
- 4 tbsp dairy-free butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Prepare Peanut Butter: Warm the peanut butter in the microwave for 10 seconds to make it easier to drizzle.
- First Layer: In a freezer-safe dish, layer the bottom with chocolate chip cookies.
- Add Ice Cream: Top the cookies with a layer of vanilla ice cream.
- Add Peanut Butter: Drizzle warmed peanut butter over the ice cream and press down gently.
- Sprinkle Peanuts: Sprinkle chopped peanuts on top.
- First Fudge Layer: Drizzle half of the homemade hot fudge over the mixture.
- Freeze: Place the dish in the freezer for about 1.5 to 2 hours to set.
- Final Fudge Layer: Remove the dish from the freezer and top with the remaining warmed hot fudge.
- Serve: Allow the cake to soften slightly before slicing and serving.
- Enjoy!
Homemade Hot Fudge
- Heat Milk: In a small saucepan over low heat, warm the dairy-free evaporated milk. Do not bring it to a boil.
- Combine Ingredients: In a mixing bowl, add the chopped chocolate, melted butter, powdered sugar, and vanilla extract.
- Melt and Mix: Pour the warmed milk over the chocolate mixture and stir until completely melted and creamy. Let it cool slightly to thicken.
This Chocolate Chip Cookie Peanut Butter Ice Cream Cake is a winner! It’s everything you could want in a dessert – decadent, easy to make, and perfect for sharing with friends and family. The combination of the chewy cookie crust, creamy peanut butter, rich vanilla ice cream, and homemade hot fudge sauce is simply irresistible.
