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.

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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

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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.

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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.

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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.

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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

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.

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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

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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.

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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.

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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.

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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

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.

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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

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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.

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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.

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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.

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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

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.

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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

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Instructions

1. Prepare the Base

If using brownies, bake according to instructions and let cool completely. For a cookie crust, press crumbs into the bottom of a lined pan.

2. Layer the Ice Cream

Spread the softened coffee ice cream evenly over the base. Smooth with a spatula.
Add the mint chocolate chip ice cream on top and smooth again.

3. Freeze the Cake

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

4. Add Whipped Topping & Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with chocolate syrup or hot fudge. Sprinkle optional toppings like crushed chocolate-covered espresso beans or fresh mint leaves.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to allow the cake to set fully. Slice with a warm knife for clean cuts and serve immediately.

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Pro Tips for a Perfect Coffee-Mint Ice Cream Cake

• Layering Made Easy: Let ice cream soften slightly at room temperature for smoother spreading.

• Coffee Kick: For a stronger coffee flavor, brush the brownie base lightly with cooled espresso.

• Mint Variation: Add a layer of crushed mint cookies for added texture and flavor.

• Presentation: Pipe whipped topping along edges and drizzle chocolate in a crisscross pattern for a professional finish.

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Why You’ll Love This Cake

This cake is the perfect blend of bold coffee flavor and refreshing mint. The creamy layers and chocolatey base make it a decadent, refreshing treat that’s sure to impress at any gathering.

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Serving Suggestion:
Serve slices with a dusting of cocoa powder or a few chocolate shavings on top. Pair with a hot espresso for a true coffee-and-dessert experience.

OTHER RECIPES

INGREDIENTS

• 25 Nabisco chocolate wafers
• 14 Mother's macaroons
• 1 quart coffee ice cream (Breyers)
• 1 quart chocolate mint chip (Breyers) ice cream
• 6 tablespoons Hershey's chocolate syrup
• 12 pieces Almond Roca candy
• Cooking oil
• Whipping cream (optional)

INSTRUCTIONS
Oil an 8-inch springform pan with cooking oil.

Crush macaroons and chocolate wafers into fine crumbs. Spread on bottom of the springform pan, saving 1/2 crumbs for later.

Slightly soften coffee ice cream and spread on top of crushed cookies. Dribble 3 tablespoons chocolate syrup over ice cream. Spread remaining crumbs on top of ice cream layer.

Slightly soften mint chocolate chip ice cream and spread on top of second layer of cookie crumbs. Dribble remaining 3 tablespoons chocolate syrup over ice cream layer. 

Crush Almond Roca candy and sprinkle on top of ice cream cake. Cover with foil and place in freezer overnight.

Remove cake from pan and put on round serving platter.

Serve with fudge topping and whipped cream.

VIDEO:

Dulce de Leche Ice Cream Cake

Dulce de Leche Ice Cream Cake

If you’re craving a dessert that’s creamy, sweet, and utterly indulgent, this Dulce de Leche Ice Cream Cake is for you. Layers of caramel-flavored ice cream, moist cake, and luscious toppings come together to create a show-stopping treat for birthdays, holidays, or any special occasion.

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Ingredients

For the Cake Base:

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

For the Ice Cream Layer:

• 1 pint dulce de leche ice cream, slightly softened

• 1 pint vanilla ice cream, slightly softened

For the Topping:

• 1 cup whipped topping (Cool Whip or homemade)

• 1/4 cup dulce de leche sauce (for drizzling)

• Optional: caramelized nuts, chocolate shavings, or sea salt for garnish

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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 dulce de leche ice cream evenly over the cake. Smooth the top with a spatula.
Add the softened vanilla ice cream on top and smooth again.

3. Freeze the Cake

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

4. Add Whipped Topping & Caramel Drizzle

Spread whipped topping over the frozen ice cream layers. Drizzle with dulce de leche sauce. Sprinkle optional toppings like caramelized nuts or chocolate shavings.

5. Final Freeze & Serve

Freeze for an additional 1–2 hours to let the layers set perfectly. Slice with a warm knife for clean cuts and serve chilled.

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Pro Tips for the Perfect Dulce de Leche Ice Cream Cake

• Softening Ice Cream: Let ice cream sit at room temperature for 5–10 minutes before spreading for easier layering.

• Extra Flavor: Add a layer of crushed cookies or brownie pieces between ice cream layers for texture.

• Presentation: Pipe whipped topping around the edges and drizzle extra dulce de leche for a professional look.

• Sea Salt Twist: Sprinkle a pinch of sea salt on top to balance the sweetness and enhance the caramel flavor.

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Why You’ll Love This Cake

This dessert is a caramel lover’s dream! The creamy dulce de leche ice cream combined with moist cake and decadent toppings creates a rich, indulgent dessert that’s perfect for impressing guests or enjoying as a treat for yourself.

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Serving Suggestion:
Serve slices with extra dulce de leche drizzle and a few chocolate shavings or nuts on top for a restaurant-quality dessert experience.

OTHER RECIPES

INGREDIENTS

• 5 whole graham crackers, broken up
• 1/2 cup toasted hazelnuts
• 1/8 teaspoon salt
• 1 tablespoon plus 1/3 cup sugar
• 6 tablespoons unsalted butter, melted
• 4 pints dulce de leche ice cream (see note)
• 2 pints strawberry sorbet
• 2 1/2 pounds strawberries, sliced Purchased caramel sauce, optional

INSTRUCTIONS
Heat oven to 350 degrees F.

In food processor, combine crackers, nuts, salt and 1 tablespoon sugar. 

Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. 

Press mixture over bottom (not sides) of 10-inch-diameter springform pan. 

Bake crust about 8 minutes until golden. Cool completely.

Slightly soften 1 1/4 pints ice cream; spread over crust. 

Freeze until firm, about 1 hour. 

Slightly soften 1 pint sorbet; spread over ice cream. 

Freeze until firm, about 2 hours.

 Slightly soften 1 1/4 pints ice cream; spread over sorbet. 

Freeze until firm, about 1 hour. 

Slightly soften 1 pint sorbet; spread over ice cream. 

Freeze until firm, about 2 hours. 

Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. 

Cover; freeze until firm, overnight and up to 1 week.

Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.

Cut around cake to loosen. 

Release pan sides. 

Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

NOTE: If you can't find dulce de leche ice cream, substitute vanilla ice cream combined with 1/3 cup caramel sauce for each pint.

Strawberry sorbet dresses up this terrific, uncomplicated dessert.

VIDEO:

Peanut Butter Ice Cream Cake

Peanut Butter Ice Cream Cake

If you love the creamy richness of ice cream combined with the nutty goodness of peanut butter, this Peanut Butter Ice Cream Cake is your ultimate dessert. Layers of peanut butter ice cream, chocolate, and whipped topping make this cake a showstopper for birthdays, parties, or any special occasion. Best of all, it’s surprisingly easy to assemble!

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Ingredients

For the Base:

• 1 chocolate cookie crust or brownie layer (store-bought or homemade, 9-inch round or 9x13-inch pan)

For the Ice Cream Layers:

• 1 pint peanut butter ice cream, slightly softened

• 1 pint chocolate or vanilla 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 fudge

• Optional: chopped peanuts, chocolate chips, or peanut butter cups for garnish

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Instructions

1. Prepare the Base

If using a brownie layer, bake according to instructions and allow it to cool completely. For a cookie crust, press crumbs into the bottom of a 9-inch round or 9x13-inch pan.

2. Layer the Ice Cream

Spread the softened peanut butter ice cream evenly over the base. Smooth with a spatula.
Add the second ice cream layer (chocolate or vanilla) on top and smooth again.

3. Freeze Until Firm

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

4. Add Whipped Topping & Drizzle

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

5. Final Freeze & Serve

Freeze for another 1–2 hours to let the layers set. Slice with a warm knife for clean cuts and serve chilled.

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Pro Tips for a Perfect Peanut Butter Ice Cream Cake

• Softening Ice Cream: Let the ice cream sit at room temperature for 5–10 minutes before spreading to make layering easier.

• Make It Nutty: Add a layer of chopped peanut butter cups or crushed peanuts between ice cream layers for crunch.

• Chocolate Lovers’ Twist: Swirl chocolate fudge into the peanut butter ice cream before layering for a marbled effect.

• Presentation: Pipe extra whipped topping around the edges and add a drizzle of chocolate and peanut butter for a professional look.

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Why You’ll Love This Cake

This cake is a dream for peanut butter lovers! It combines creamy, nutty ice cream with a chocolatey base and decadent toppings. It’s simple to make, visually impressive, and perfect for impressing guests.

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Serving Suggestion:
Serve slices with extra whipped topping, a drizzle of chocolate syrup, and a few chocolate chips or peanut butter cups on top for maximum indulgence.

OTHER RECIPES

INGREDIENTS

• 18 ounces graham crackers
• 3/4 cup salted cocktail peanuts
• 4 teaspoons butter or margarine, melted
• 4 teaspoons granulated sugar
• 1 quart vanilla ice cream, softened
• 1/2 cup chunky-style peanut butter
• Chopped salted cocktail peanuts

INSTRUCTIONS
Process crackers and peanuts in a food processor or blender. 

Combine cracker crumbs, nuts, sugar and butter. 

Pat into a 9-inch square pan. Bake 8 minutes at 375 degrees F. Chill.

Mix ice cream and peanut butter on medium speed of an electric mixer until blended. 

Pour over chilled crust. 

Sprinkle with chopped peanuts. Freeze 6 hours or until firm

VIDEO:

Brownie Ice Cream Cake Recipe

Brownie Ice Cream Cake Recipe

If you’re a fan of rich brownies and creamy ice cream, this Brownie Ice Cream Cake is your dream dessert come true. Layers of fudgy brownies and silky ice cream come together in a show-stopping treat that’s perfect for birthdays, holidays, or any celebration that calls for indulgence. And the best part? It’s surprisingly easy to make!

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Ingredients

For the Brownie Layer:

• 1 box of your favorite brownie mix (or homemade brownies, about 9x13-inch pan)

For the Ice Cream Layer:

• 1 quart of vanilla ice cream (or your favorite flavor), slightly softened

For the Topping:

• 1 cup whipped topping (like Cool Whip)

• 1/2 cup chocolate syrup or hot fudge

• 1/2 cup chopped nuts, sprinkles, or chocolate chips

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Instructions

1. Bake the Brownie Base

Prepare your brownies according to package instructions (or homemade recipe). Pour the batter into a 9x13-inch pan lined with parchment paper for easy removal. Bake and let cool completely.

2. Layer the Ice Cream

Spread the softened ice cream evenly over the cooled brownie base. Smooth the top with a spatula.

3. Freeze the Cake

Cover the pan with plastic wrap and freeze for at least 2–3 hours, or until the ice cream is firm.

4. Add Whipped Topping & Drizzle

Spread whipped topping over the ice cream layer. Drizzle generously with chocolate syrup or hot fudge. Sprinkle chopped nuts, sprinkles, or chocolate chips on top for texture and flair.

5. Final Freeze & Serve

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

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Pro Tips for the Ultimate Brownie Ice Cream Cake

• Mix Flavors: Try chocolate ice cream for double chocolate indulgence or swirl in caramel or fudge for extra decadence.

• Brownie Texture: Bake brownies slightly underdone for a fudgier base that pairs perfectly with ice cream.

• Presentation: Top with fresh berries or mint leaves for a visually stunning cake.

• Quick Alternative: Use store-bought brownies and premade ice cream to save time without sacrificing flavor.

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Why You’ll Love This Dessert

This cake combines the best of two worlds: the chewy, chocolatey goodness of brownies and the smooth, creamy delight of ice cream. It’s a guaranteed crowd-pleaser and perfect for any occasion—plus, it’s fun to make with kids or friends.

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Serving Suggestion:
Serve slices with a scoop of extra ice cream, a drizzle of chocolate syrup, and a cherry on top for a classic, indulgent dessert experience.

OTHER RECIPES

A nice and delicious ice cream cake recipe to try !
ICE CREAM CAKE INGREDIENTS

• 1 cup (6 ounces) semisweet chocolate chips
• 2 tablespoons water
• 3 tablespoons stick butter or margarine
• 1/2 cup plus 2 teaspoons granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup flour
• 1 pint good quality coffee or other flavored ice cream
• 2 pints good quality chocolate or other flavored ice cream
• 1/2 cup heavy (whipping) cream
• Garnish: warmed chocolate sauce, maraschino cherries

ICE CREAM CAKE INSTRUCTIONS
Heat oven to 350 degrees F. Grease a 9-inch pie plate.

Microwave the chocolate and water in a medium bowl on HIGH for 50 seconds; repeat at 10 second intervals until chocolate is melted and smooth. 

Scrape the mixture into a medium bowl. 

Add butter and beat with mixer on medium speed until smooth and glossy. 

Beat in the 1/2 cup sugar, then the eggs. 

Scrape down the side of bowl and beat in vanilla extract, baking powder and baking soda.

Reduce mixer speed to low and beat in flour just until blended. Spread evenly in the prepared pie plate. Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out with moist not wet crumbs sticking to it.

Place on a wire rack and when cool enough to handle, about 15 minutes, hold pie plate still and gently rotate brownie with your thumbs until it loosens from pie plate. (this makes serving easier) 

With a metal spoon, scoop soft brownie mixture from center, leaving a shell about 1/4 inch thick. Loosely wrap scooped out brownie, place in center of pie plate, wrap pie and freeze at least 1 hour or up to 1 month.

Remove scooped out brownie. 

Spread coffee ice cream over bottom of pie shell Sprinkle with about half the scooped out brownie. Cover and freeze until firm, at least 1 hour.

Spread with chocolate ice cream. Cover and freeze at least 3 hours or up to 1 week.

About 1 hour before serving, beat heavy cream with remaining 2 teaspoons sugar until stiff peaks form when beaters are lifted. 

Spread over ice cream, or spoon whipped cream into a decorating bag fitted with a star tip and pipe around edge. 

 Garnish with remaining scooped out brownie, the warmed chocolate sauce and maraschino cherries. Return to freezer until 30 minutes before serving, then transfer to refrigerator so ice cream can soften slightly. 

The ice cream cake recipe is ready to serve...delicious !! Enjoy it !
brownie-raspberry-ice-cream-cake

VIDEO:

Black Forest Ice Cream Cake

Black Forest Ice Cream Cake

Ingredients:

• 1 chocolate cake layer (store-bought or homemade, about 9-inch round)

• 1 pint cherry ice cream, slightly softened

• 1 pint chocolate ice cream, slightly softened

• 1 cup whipped topping (Cool Whip or homemade)

• 1/2 cup cherry pie filling or fresh cherries

• 1/4 cup chocolate shavings or mini chocolate chips

• Optional: 2 tbsp cherry liqueur (for adults)

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Instructions:

1. Prepare the Cake Base:

   • Place the chocolate cake layer at the bottom of a 9-inch springform pan or cake pan lined with parchment paper.

2. Layer the Cherry Ice Cream:

   • Spread the softened cherry ice cream evenly over the cake. Smooth the top with a spatula.

3. Layer the Chocolate Ice Cream:

   • Add the softened chocolate ice cream on top of the cherry layer, smoothing evenly.

4. Freeze:

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

5. Add Whipped Topping & Cherries:

   • Spread whipped topping over the frozen cake.

   • Spoon cherry pie filling or arrange fresh cherries on top.

6. Decorate:

   • Sprinkle chocolate shavings or mini chocolate chips over the whipped topping for a classic Black Forest look.

7. Serve:

   • Freeze for another hour for best results, then slice with a hot knife for clean cuts.

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High-Value Tips:

• Layering: For a dramatic effect, use a piping bag to pipe whipped topping in decorative swirls.

• Cherry Sauce: Warm the cherry pie filling slightly for a glossy, professional look.

• Chocolate Shavings: Use a vegetable peeler on a chocolate bar for elegant, large curls.

• Adult Version: Lightly brush the cake layer with cherry liqueur before adding ice cream for a grown-up twist.

OTHER RECIPES

A nice ice cream cake recipe to try ~
INGREDIENTS

• 1 quart vanilla or burgundy cherry ice cream, softened
• 1 3/4 cups unsifted all-purpose flour
• 2 cups granulated sugar
• 34 cup Hershey's cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong black coffee
• 1 cup buttermilk or sour milk*
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3 cups whipped cream
• 1 cup cherry pie filling

INSTRUCTIONS
Firmly pack ice cream into a foil-lined 9-inch round cake pan. 

Cover; freeze about 2 hours.
Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Combine sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. 

Add eggs, coffee, buttermilk, oil and vanilla extract. 

Beat on medium speed for 2 minutes (batter will be thin). 

Pour batter into prepared cake pans. 

Bake for 30 to 35 minutes or until cake tester comes out clean. Cool for 10 minutes; remove from pans and cool completely.
Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second layer cake, top side up over ice cream layer. 

Gently spread whipped cream on top and sides of cake. 

With a decorator's tube or spoon, make a border of whipped cream around edge of top layer of cake.

Fill center with cherry pie filling. Cover and freeze at least 1 hour before serving. The ice cream cake recipe is ready to serve...enjoy the ice cream !
basic-ice-cream-cake-recipe.

VIDEO:

5-Ingredient Ice Cream Sandwich Cake

 5-Ingredient Ice Cream Sandwich Cake

Ingredients:

1. 8–10 ice cream sandwiches (chocolate or vanilla)

2. 1 tub (about 8 oz) whipped topping (like Cool Whip)

3. 1/2 cup chocolate syrup or fudge sauce

4. 1/2 cup caramel sauce (optional, for extra flavor)

5. 1/2 cup chopped nuts, sprinkles, or mini chocolate chips

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Instructions:

1. Prepare the Pan:

   • Line a 9x13-inch baking dish with parchment paper for easy removal.

2. Layer the Ice Cream Sandwiches:

   • Arrange a layer of ice cream sandwiches in the bottom of the dish, fitting them snugly.

3. Add Whipped Topping:

   • Spread a generous layer of whipped topping evenly over the ice cream sandwiches.

4. Drizzle Sauces:

   • Pour chocolate syrup and caramel sauce over the whipped topping. Use as much or as little as you like.

5. Add Toppings:

   • Sprinkle chopped nuts, mini chocolate chips, or sprinkles on top for added texture and fun.

6. Freeze:

   • Cover the pan with plastic wrap and freeze for at least 4 hours, or until firm.

7. Serve:

   • Slice into squares or rectangles and serve chilled.

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Tips for a High-Value Presentation:

• Use a variety of toppings like crushed cookies, toffee bits, or berries for a gourmet look.

• For a cleaner slice, dip your knife in hot water before cutting.

• Drizzle additional chocolate or caramel on individual slices for an impressive finish.

OTHER RECIPES

Ingredients

• 24 ice cream sandwiches
• 16 ounces frozen whipped topping (such as Cool Whip), thawed
• Chocolate syrup
• Caramel syrup
• Topping of choice: such as mini M&M’s, sprinkles, crushed Oreo cookies, toffee bits, etc.

Instructions

Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You will need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish. 

Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit.

Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.

Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup. Sprinkle with additional toppings. Cool. Enjoy the 5-Ingredient Ice Cream Sandwich Cake recipes !!!

5-Ingredient Ice Cream Sandwich Cake Video :

Chocolate Ice Cream Cake Recipe

Ingredients

Crust / Base

• 2 cups crushed chocolate cookies (Oreos or any chocolate wafer)

• 5–6 tbsp melted butter

Ice Cream Layers

• 1.5–2 liters chocolate ice cream, slightly softened

• Optional: 1 liter additional flavor (chocolate chip, fudge swirl, mocha, or vanilla for contrast)

Filling Options (choose one or mix)

• 1 cup crushed Oreos

• 1 cup chocolate chips

• ½–1 cup hot fudge (slightly warmed)

• ½ cup chopped nuts (optional)

Chocolate Frosting (No-Whip Style)

• 2 cups whipped cream

• 2 tbsp cocoa powder

• 2–3 tbsp powdered sugar
  (or use store-bought chocolate whipped topping)

Toppings

• Chocolate syrup

• Fudge drizzle

• Crushed cookies

• Chocolate curls or shavings

• Sprinkles

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Instructions

1. Make the Chocolate Cookie Crust

1. Crush chocolate cookies until sandy.

2. Mix with melted butter.

3. Press firmly into the bottom of a springform pan or loaf pan lined with plastic wrap.

4. Freeze for 15–20 minutes.

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2. First Ice Cream Layer

1. Spread half of the softened chocolate ice cream on top of the crust.

2. Smooth evenly.

3. Freeze for 30–45 minutes to set.

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3. Add a Chocolatey Middle Layer (Optional but AMAZING)

Choose one:

• A thick drizzle of hot fudge

• Crushed Oreos mixed into a thin fudge layer

• Chocolate chips

• A crunchy layer of cookies

• A layer of chocolate cake or brownies

Freeze again for 15 minutes.

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4. Second Ice Cream Layer

1. Add the remaining chocolate ice cream (or use a second flavor like mocha or vanilla for contrast).

2. Smooth the top.

3. Freeze for 2–4 hours, or overnight for best texture.

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5. Make the Chocolate Whipped Frosting

1. In a bowl, mix whipped cream with cocoa powder and powdered sugar.

2. Whip until smooth and fluffy (1–2 minutes).

3. Spread over the frozen cake.

4. Freeze again for 30 minutes.

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6. Decorate the Cake

• Drizzle chocolate syrup or fudge sauce.

• Add cookie crumbs or chocolate shavings.

• Sprinkle mini chocolate chips or sprinkles.

• Top with Oreo halves or chocolate curls for a fancy look.

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7. Slice & Serve

• Let cake sit at room temperature for 5–10 minutes before slicing.

• Use a knife dipped in warm water for clean cuts.

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Tips for Best Chocolate Ice Cream Cake

• Don’t melt ice cream fully. Slightly soft is perfect for spreading.

• Freeze between steps so layers stay clean and neat.

• Want extra chocolate? Add a fudge swirl between both layers.

• Store up to 1 month well wrapped in the freezer.

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OTHER RECIPES

INGREDIENTS

• 2 Eggs, Large
• 1 1/2 cups Granulated sugar, divided
• 1 1/4 cups All-purpose flour
• 1/2 cup Hershey's cocoa
• 3/4 tsp Baking soda
• 1/2 tsp Salt
• 1/2 cup Vegetable oil
• 1 cup Buttermilk or sour milk *

Ice Cream Layers

• 3/4 cup Sweetened whipped cream or non-dairy whipped topping
• 1/2 cup Fresh fruit, sliced

INSTRUCTIONS
Preheat oven, grease and flour pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.In large bowl, stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter.
Pour about 1 2/3 cups batter into each prepared pan.
Bake until cake springs back when touched lightly in center.

Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely. Wrap each layer separately in foil; freeze several hours or several days in advance of serving.

Prepare Ice Cream Layers.
Remove cake and Ice Cream Layers from freezer; peel off foil.
On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer.
Just before serving, frost top of cake with whipped cream.
Arrange fruit in decorative design on top; pipe on Chocolate Cream Rosettes, if desired.
Makes 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Ice Cream Layers: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.
Chocolate Cream Rosettes: In small mixer bowl, stir together 1/4 cup granulated sugar and 2 tablespoons HERSHEY'S Cocoa.
Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip. The ice cream cake recipe is ready to serve....delicious !
black-forest-ice-cream-cake.

VIDEO:

 

Basic Ice Cream Cake Recipe

Ingredients

• 1 tub (1.5–2 liters) ice cream, softened slightly

• 1 package chocolate or vanilla cookies (Oreos, graham crackers, or any crunchy cookie)

• 4–6 tbsp melted butter (for the crust)

• 1 tub whipped cream or 2 cups fresh whipped cream

• Optional toppings:

  • Chocolate syrup

  • Caramel sauce

  • Sprinkles

  • Crushed nuts

  • Extra cookie crumbs

  • Fruit or berries

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Instructions

1. Prepare the Base

1. Crush cookies in a food processor or by hand using a plastic bag and rolling pin.

2. Mix cookie crumbs with melted butter until the texture resembles wet sand.

3. Press firmly into the bottom of a 9-inch springform pan or a loaf pan lined with plastic wrap.

4. Freeze for 15–20 minutes to firm up.

---

2. Add the First Layer of Ice Cream

1. Scoop softened ice cream onto the crust.

2. Spread evenly using a spatula.

3. Freeze again for 30–45 minutes until firm.

---

3. Add Optional Middle Layer (Recommended!)

Choose one or more of the following to add amazing flavor:

• Crushed cookies

• Chocolate chips

• Fudge or caramel drizzle

• Crushed peanuts

• Thin cake layer (leftover brownies work great)

Spread over the top of the first ice cream layer.

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4. Add the Second Ice Cream Layer

(If you want a single-layer cake, skip this.)

1. Spread a second layer of softened ice cream on top.

2. Smooth the surface and freeze for 2–4 hours, or overnight for best results.

---

5. Frost the Cake

1. Spread whipped cream over the entire cake.

2. Freeze again for 30 minutes to set the frosting.

---

6. Decorate

Right before serving, add:

• Chocolate drizzle

• Caramel

• Sprinkles

• Cookie crumbs

• Fruit slices

• Crushed candy bars

---

7. Serve

• Allow the cake to thaw for 5–10 minutes before slicing.

• Cut with a knife dipped in warm water for clean slices.

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Tips for Success

• Softening ice cream: Leave it at room temperature for about 5–10 minutes, enough to spread but not melted.

• Firm layers: Freeze between steps so each layer stays clean and distinct.

• Make ahead: Ice cream cake tastes best when prepared 1–2 days in advance.

OTHER SOURCE

Ice Cream Cake INGREDIENTS

• 15 Chocolate crème-filled sandwich cookies
• 3 Tb Butter or margarine
• 2 Favorite candy bars
• 2 quarts Flavored ice cream
• 12 oz Frozen whipped topping, thawed

Ice Cream Cake INSTRUCTIONS 

On a cutting board, finely chop cookies, 2-3 at a time. 

Place butter in small microwave-cooker.

 Microwave on HIGH 30 seconds or until melted. 

Mix in cookie crumbs.

 Press crumb mixture onto bottom of a springform pan. 

Freeze 15 minutes. 

 Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces. 

Cut ice cream container apart to expose block of ice cream. 

Cut half of ice cream into 1-inch-thick slices. 

Arrange ice cream slices over cookie crust, cutting pieces to fit. 

Spread into a smooth layer. 

Sprinkle with chopped candy bar. 

Top with remaining ice cream prepared the same way as first layer. 

Smooth top with spreader. 

Cover with aluminum foil. 

 Freeze 3 hours or overnight. 

Attach open star tip to a decorator. Fill tube with whipped topping and set aside. 

Run knife around edge of ice cream cake.

 Release collar from pan. 

Lightly frost top and side of ice cream cake with remaining whipped topping. 

Decorate with whipped topping using decorator. 

Top with sprinkles. Freeze 1 hour or overnight. 

Once whipped topping is frozen lightly cover cake with plastic wrap. 

The Ice cream cake recipe is ready to serve, cut into wedges. Nice one ! 

chocolate-ice-cream-cake-recipe.

Basic Ice Cream Cake Recipe Video: