Ice Box Cafe Peanut Butter Ice Cream Cake

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:

Carnival Ice Cream Cake

A Fun & Colorful Dessert

Bring the fun of the fair to your table with this Carnival Ice Cream Cake! Packed with vibrant colors, layers of creamy ice cream, and crunchy, sweet toppings, this cake is perfect for birthday parties, summer gatherings, or any celebration where fun meets indulgence.

Ingredients

For the Base:

1 chocolate or vanilla cake layer (9-inch round or 9x13-inch pan, homemade or store-bought)

For the Ice Cream Layers:

1 pint rainbow sherbet or fruit-flavored ice cream, slightly softened
1 pint vanilla ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/2 cup rainbow sprinkles
1/2 cup crushed candy (like popcorn balls, gummy candies, or candy-coated chocolates)
Optional: drizzle of chocolate syrup or caramel sauce

Instructions

1. Prepare the Cake Base

Place the cake layer at the bottom of a 9-inch round or 9x13-inch pan lined with parchment paper for easy removal.

2. Layer the Ice Cream

Spread the softened rainbow sherbet evenly over the cake base. Smooth with a spatula.
Add the softened vanilla ice cream on top and smooth again.

3. Freeze the Cake

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

4. Add Whipped Topping & Toppings

Spread whipped topping over the frozen ice cream layers.
Sprinkle generously with rainbow sprinkles and crushed candy. Drizzle chocolate syrup or caramel if desired.

5. Final Freeze & Serve

Freeze for an additional hour to let everything set. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for a Perfect Carnival Ice Cream Cake

Vibrant Layers: Use bright, colorful ice cream flavors or sherbet to create a fun, eye-catching cake.
Candy Crunch: Mix in crushed candy pieces between layers for a surprise crunch.
Party Presentation: Pipe whipped topping in fun swirls around the edges for a carnival-inspired look.
Quick Alternative: Use pre-made ice cream cakes or cookies as the base to save time.

Why You’ll Love This Cake

This cake is not only delicious but also a feast for the eyes. The colorful layers and fun toppings make it perfect for kids and adults alike. It’s easy to assemble and brings the carnival spirit right to your dessert table.

Serving Suggestion:
Serve with extra sprinkles, a drizzle of chocolate or caramel, and maybe a few gummy candies on top for the ultimate festive experience.

OTHER RECIPES

INGREDIENTS

1 (10 ounce) round angel food cake
1 package strawberry Kool-Aid
1 package orange Kool-Aid
1 package raspberry Kool-Aid
1 (10 ounce) package frozen strawberries
1 (No. 1) can peaches
1 (10 ounce) package frozen raspberries
1/2 gallon vanilla ice cream, softened until spreadable

INSTRUCTIONS
Tear cake into bite-size pieces. Divide among 3 bowls.

Mix 1 package of Kool-Aid with each cake bowl.

Line 10-inch angel food cake pan with foil.

Place strawberry cake in pan.

Cover with frozen strawberries with juice. Spread 1/2 of ice cream over top.

Place orange cake with peaches in next.

Place raspberry cake over and then frozen raspberries with juice.

Cover with remaining ice cream. Freeze 24 hours.
Two hours before serving, put into refrigerator.

Thirty minutes before serving, unmold. Enjoy !

VIDEO:

Chocolate Chip Cookie Ice Cream Cake

The Ultimate Dessert

If you love the warm, chewy goodness of chocolate chip cookies combined with creamy ice cream, this Chocolate Chip Cookie Ice Cream Cake is your dream dessert. With layers of cookie dough, ice cream, and decadent toppings, it’s perfect for birthdays, holidays, or any celebration.

Ingredients

For the Cookie Layers:

2–3 large chocolate chip cookies (homemade or store-bought) per layer, or one large cookie base (9-inch round or 9x13-inch pan)

For the Ice Cream Layer:

1 pint vanilla ice cream, slightly softened
1 pint chocolate chip or cookies-and-cream ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: mini chocolate chips, cookie crumbs, or sprinkles

Instructions

1. Prepare the Cookie Base

If using one large cookie, bake according to recipe instructions and let cool completely.
Alternatively, layer multiple smaller cookies side by side in a lined pan for a fun effect.

2. Add the First Ice Cream Layer

Spread the softened vanilla ice cream evenly over the cookie base. Smooth with a spatula.

3. Add the Second Ice Cream Layer

Spread chocolate chip or cookies-and-cream ice cream on top of the first 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 & Toppings

Spread whipped topping over the frozen ice cream layers.
Drizzle with chocolate syrup or hot fudge. Sprinkle mini chocolate chips, cookie crumbs, or sprinkles on top.

6. Final Freeze & Serve

Freeze for another hour for a fully set cake. Slice with a warm knife for clean cuts and serve immediately.

Pro Tips for the Perfect Chocolate Chip Cookie Ice Cream Cake

Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes to make spreading easier.
Cookie Crunch: Use slightly underbaked cookies for a soft, chewy texture that pairs perfectly with ice cream.
Add Fun Layers: Layer cookie dough chunks or chocolate chunks between ice cream layers for extra texture.
Presentation: Pipe whipped topping around the edges and drizzle chocolate in a zig-zag pattern for a professional look.

Why You’ll Love This Cake

This dessert is a cookie lover’s dream! The combination of soft, chewy chocolate chip cookies and creamy ice cream makes it irresistible. It’s easy to make, fun to serve, and guaranteed to impress friends and family.

Serving Suggestion:
Serve slices with extra chocolate syrup or a scoop of ice cream on the side. Top with cookie crumbs for added crunch and presentation flair.

OTHER RECIPES

INGREDIENTS

1 (18 ounce) package small chocolate chip cookies
1/4 cup margarine, melted
1 cup hot fudge topping
2 quarts vanilla ice cream
1 cup whipped cream
12 maraschino cherries

INSTRUCTIONS
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.

Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.

Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight.

To serve, garnish with remainder of fudge topping, whipped cream and cherries. Enjoy !

VIDEO:

Coffee-Mint Ice Cream Cake

If you love the bold flavor of coffee paired with the cool freshness of mint, this Coffee-Mint Ice Cream Cake is the dessert for you. Layers of coffee and mint ice cream, chocolatey base, and creamy toppings create a show-stopping dessert perfect for birthdays, holidays, or special occasions.

Ingredients

For the Base:

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

For the Ice Cream Layers:

1 pint coffee ice cream, slightly softened
1 pint mint chocolate chip ice cream, slightly softened

For the Topping:

1 cup whipped topping (Cool Whip or homemade)
1/4 cup chocolate syrup or hot fudge
Optional: crushed chocolate-covered espresso beans or mint leaves for garnish