Peanut Butter Fudge Ice Cream Cake.
[This post is sponsored by Nestlé! I’m so excited to share some delicious ice cream recipes with you this summer!]
My love for ice cream cake runs deeeeep.
When you see this, how could it not?!
It’s something that we only had on very very special occasions as kids. We’d share these wonderful moments together over ice cream cake once a year. It was our unicorn. And the funny thing is that most times, I think my parents just forgot that ice cream cake existed. Once we’d have it? It was all we could talk about for weeks.
My mom would make and ice cream cake-like dessert for her card club friends. They are still having card club today and I think she even occasionally still makes the dessert. But only for them. Whyyyy? We all try to go over the day after so we can have the extras and inevitably end up fighting over them because it’s just so good.
So I’m taking matters into my own hands!
Ice cream cake that’s easy but semi-fancy. That’s impressive but something you can make for dessert on a Tuesday night. That you can easily make ahead of time! Obviously.
I’m super exciting to partner with Nestlé this summer to share some incredible ice cream recipes with you. Today, we’re starting with Edy’s Slow Churned Classic Vanilla, which is amazing because this is the ONLY ice cream that my mom and aunt would buy when we were growing up. It’s so rich and wonderful and when I think of vanilla ice cream? This is what comes to mind. It’s what we grab for birthday parties and summer cones. And while I might be a chocolate girl at heart, Eddie and Max are alllllll about the vanilla.
[p.s. you can save $2 on 3 Edy’s right here!]
So into the ice cream cake it goes!
GUYS. This ice cream cake. Ugh. I can’t even talk about it. It’s that good.
But at the risk of sounding like a broken record, this ice cream cake is SO delicious. It contains the best flavor combination in the world: vanilla, chocolate fudge and peanut butter.
It takes my peanut butter-dipped-spoon-covered-in-chocolate-chips snack to a whole new level.
Oh oh oh. And a pretzel and graham cracker crust. YES. Salty crust, rich vanilla flavor, thick and fudgy chocolate, all topped off with peanut butter whipped cream.
The cake is made in a springform pan so it’s super simple. The only patience-inducing part is when you have to wait for the layers to freeze before adding the next one. When my mom made her versions, that’s what I remember. WAITING for the layers to freeze!
I promise that it is totally worth it.
The flavors are incredible. The crust has crunchy texture. It’s so fun to serve as a birthday treat or a dinner party dessert. I mean, don’t you want to share lovable ice cream moments with everyone? YES.
Peanut Butter Fudge Ice Cream Cake
- 1 cup graham cracker crumbs
- 1 cup pretzel crumbs
- 8 tablespoons unsalted butter melted
- 1 half gallon Edy’s Slow Churned Classic Vanilla Ice Cream
- 1 12 ounce can evaporated milk
- 1 cup sugar
- 6 ounces semisweet chocolate chopped
- 2 cups cold heavy cream
- 2 teaspoons vanilla extract
- 2/3 cup peanut butter
- a scoop of Edy’s Slow Churned Classic Vanilla Ice Cream on top
- ice cream cones if desired
- rainbow sprinkles!
- Note: to make the pretzel crumbs, add 1 to 2 cups of mini pretzel twists to the food processor and blend until fine crumbs remain.
- In a large bowl, stir together the graham crumbs, pretzel crumbs and melted butter until combined and moist. Press the mixture into a 9-inch springform pan. Place it in the fridge to set for 30 minutes.
- Let the ice cream sit out for 10 minutes to soften a bit. Scoop it on top of the crust and spread it with a spatula. Freeze for at least 1 hour.
- While that layer is freezing, make you fudge. Combine the milk, sugar and chocolate in a saucepan over medium-low heat. Stir constantly until the chocolate melts and the mixture thickens, about 10 minutes. Set it off the heat to cool and thicken more for 30 minutes. Once it’s cool, remove the pan from the freeze and quickly pour the fudge on top of the ice cream. Freeze again for 1 to 2 hours.
- Place the heavy cream and vanilla in the bowl of your electric mixer fitting with the whisk attachment and beat it until stiff peaks form. Remove about 2/3 cup whipped cream from the bowl and place it in the fridge. To the remaining whipped cream, fold in the creamy peanut butter with a spatula until it’s combined and smooth.
- Spread the peanut butter whipped cream on top of the fudge layer of the cake. Freeze for 1 hour.
- Before serving, pipe the remaining whipped cream on the outside of the cake for decoration. Cover in sprinkles and serve!
- If you want to be fancy, scoop a few scoops of vanilla ice cream on top, add a cone or two and shower with rainbow sprinkles!
Did you make this recipe?
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I appreciate you so much!
Ice cream dreams come true.
32 Comments on “Peanut Butter Fudge Ice Cream Cake.”
While I’m partial to Edy’s Slow Churned FRENCH vanilla ice cream, this PEANUT BUTTER FUDGE ICE CREAM CAKE (yeah, it’s worthy of all caps, for sure) is impeccable and definitely dreamy. And I totally remember your old blog posts about your mom and the card club, haha.
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The ingredients list “unsalted salted, melted”. Do you mean unsalted butter?
Or is that the pretzels?
I’ve never melted pretzels before ;P
butter!! thanks sarah, i fixed it. hehehe ;)
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This cake is simply stunning! Perfect for summer birthdays!
Has anyone ever made cone crumbs to put into a crust?? Something to think about…
while eating this amazing looking ice cream cake!!
i made an ice cream cake similar to this but my bottom layer was sooooo frozen that i could not get it to come off the springform pan. we ended up with ice cream cake with no crust because i couldnt leave it out long enough for the crust to come to temp vs the ice cream melting. it was odd. but then we just ate the crust layer on its own like a HUGE cookie :)
Hi, Jessica thanx for sharing the wonderful information regarding ice cream cake. You are truly amazing and inspiration for many Indian so India loves you because we are a big foodie but somehow we left it because of the work but I will try some recipe form it by myself surely then I will tell you how it is but you are too good to keep continuing good work. If you want to learn about Online Marketing then just visit Best Digital Marketing Course in South Delhi
You say 14 oz evaporated milk. But evaporated milk comes in 12 oz. do you mean 14 oz of sweetened condensed milk? That comes in 14oz and most fudge sauces are made with sweetened condensed milk. Thanks
I am planning to make this over the weekend, would love to get this question answered! Condensed milk seems to be the right answer but want to double check :)
My husband and I made this and unfortunately it didn’t turn out very well. :( The fudge sauce never set up at all, not even in the freezer, and we also wondered if the whipped cream/peanut butter mixture should have called for sugar, since recipes like this typically use sweetened whipped cream (we did add some sugar). It tastes good but it definitely isn’t pretty like yours!
Wow this ice cream cake is looking super delicious, thank you for sharing your blog
I don’t believe the butter error has been corrected in the ingredients list. Help!
Is it salted or unsalted? I don’t believe the butter error has been corrected in the ingredients list. Help!
Wow this cake recipe is so good, thank you for sharing your recipe
I also tried the recipe and although completely delicious the fudge layer never set and when I took the springform off it all oozed out. Also wondering if the evaporated milk is supposed to be condensed. Thank you
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Wondering if the fudge sauce could be substituted with a jar of fudge ice cream topping.
Very nice ice cream i love it
Frost with frosting or fudge topping or thinned ice milk or anything!”
Your recipe looks absolutely amazing! Got to add this to my reading list.Thanks for sharing this recipe.
Did I miss the answer to the three or four other commenters question regarding the milk? Do I use evaporated milk or is it sweetened condensed milk?? As all of the fudge sauce made by them using the evap.milk didn’t seem to set up, ie., thicken. I want to make for my son’s B-day, but do not want to waste food. Please reply. And thank-you for your time.
I too would like to know if it should be sweetened condensed milk instead of evaporated milk. I don’t want to make this recipe until I know for sure. Thanks in advance.
Wow, this is some great recipe. Would like to try this.
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