Ice Box Cafe Peanut Butter Ice Cream Cake

No-Bake, Decadent & Easy

If you’re a peanut butter lover, this Ice Box Cafe Peanut Butter Ice Cream Cake is the ultimate treat. Creamy peanut butter ice cream layered with chocolate, whipped topping, and crunchy cookie or brownie layers makes it a show-stopping dessert. The best part? It’s a no-bake ice box-style cake, so it’s simple to assemble and perfect for hot days or last-minute celebrations.

Ingredients

For the Base:

1 chocolate cookie crust or brownie layer (9-inch round or 9x13-inch pan)

For the Peanut Butter Ice Cream Layer:

1 pint peanut butter ice cream, slightly softened

For the Chocolate Ice Cream Layer:

1 pint chocolate ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup peanut butter, melted or softened
1/4 cup chocolate syrup or hot fudge
Optional: chopped peanuts, mini peanut butter cups, or chocolate chips for garnish

Instructions

1. Prepare the Base

Place the cookie crust or brownie layer in a lined pan for easy removal. If using a brownie, bake and cool completely before layering.

2. Add the Peanut Butter Ice Cream Layer

Spread the softened peanut butter ice cream evenly over the base. Smooth with a spatula.

3. Add the Chocolate Ice Cream Layer

Spread the softened chocolate ice cream on top of the peanut butter layer and smooth again.

4. Freeze the Cake

Cover with plastic wrap and freeze for 2–3 hours, or until firm.

5. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen layers. Drizzle with melted peanut butter and chocolate syrup. Sprinkle chopped peanuts, mini peanut butter cups, or chocolate chips for garnish.

6. Final Freeze & Serve

Freeze for another 1–2 hours for a fully set cake. Slice with a warm knife for clean, beautiful cuts. Serve chilled.

Pro Tips for the Perfect Ice Box Peanut Butter Cake

Softening Ice Cream: Allow ice cream to sit at room temperature for 5–10 minutes to make spreading easier.
Extra Crunch: Add crushed cookies or chopped peanuts between layers for texture.
Decorative Touch: Pipe whipped topping around the edges and drizzle peanut butter in swirls for a café-style presentation.
No-Bake Convenience: Using store-bought brownie or cookie crust saves time without sacrificing flavor.

Why You’ll Love This Cake

This Ice Box Cafe-style cake is a peanut butter lover’s dream: creamy, chocolatey, and indulgent. It’s easy to make, visually impressive, and perfect for parties, birthdays, or a sweet treat any time.

Serving Suggestion:
Serve with extra chocolate syrup, a sprinkle of chopped peanuts, or mini peanut butter cups for a decadent presentation. Pair with coffee or milk for the ultimate indulgence.

OTHER RECIPES

Ingredients
Chocolate Cake:

1 cup oil
2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Pinch salt

Ice Cream Cake:

1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream
Chocolate cake

Directions
To make the chocolate cake: Preheat oven to 350 degrees F.

Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
Combine the oil and the sugar in mixer until well blended.

Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed.

Allow to cool before unmolding.

Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.

To make the ice cream cake:

Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan).

Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny.

Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes.

Then pour the peanut butter over the chocolate ice cream.

Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly.

Return to freezer until set, approximately 2 hours.
Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread.

Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon.

Return to freezer and allow to set overnight.
To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes.

The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn.

Invert back so that vanilla ice cream is on top.

Decorate with melted chocolate or whipped cream.
If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation.

Drizzle with melted chocolate. Enjoy it!

VIDEO:

ICE CREAM CAKE RECIPE

Ice Box Cafe Peanut Butter Ice Cream Cake