This mini Peanut Butter Chocolate Ice Cream Cake is the perfect sized indulgence for anyone loving the sweet taste of peanut butter and chocolate. With large scoops of ice cream, creamy chocolate, and crunchy base this is one you won’t want to share – and you won’t have to!
Raise your hand if you eat Peanut Butter out of the jar!
If you raised your hand, or thought about it and felt silly because you’re reading this at a computer or on the train you’re not alone. 8% of adults aged 30-39 turn to their jar of peanut butter for comfort.
Well, I’m going to let yall in on a little secret – I am not a peanut butter fan, or peanut fan for that matter.
Here’s another secret – I ate Harry’s Peanut Butter Fudge Ice Cream out of the carton with a spoon! It’s a million times better than what you get out of the peanut butter jar and the chunks of peanut butter fudge mixed in is the best part! They might as well convert me into a peanut lover.
Even if you don’t love peanuts, or peanut butter you are going to love this recipe because it’s the perfect mini indulgence; with large scoops of ice cream, creamy chocolate, and crunchy base this is one you won’t want to share – and you don’t have to!
Unlike your traditional ice cream cakes made to feed a crowd I made this recipe in my mini 4 inch springform pan which is perfect for ice cream cake as the sides snap right off. Plus they are so small you can eat one all to yourself and won’t feel guilty (although I make more than one of these at a time, otherwise the boyfriend gets jealous!).
Now you might be thinking, but Andrea I really wanted to make this into a huge cake – and you can! Just remember the amount of time it takes for each layer to set will be longer – and I am just not that patient. I mean just after this photo was taken I ate that piece with my fingers. There’s only so long I can look at ice cream without eating it.
- 7 Oreo cookies
- 1 tbsp. butter, melted
- 1/2 cup Harry's Ice Cream Co. Peanut Butter Fudge Ice Cream
- 1/4 cup chocolate chips
- 2 tbsp. heavy or thickened cream
- 1/2 cup Harry's Ice Cream Co. Triple Chocolate Brownie
- 2 tbsp. peanut butter
- Separate the cream from Oreo cookie. Place cookie pieces in a small food processor bowl and pulse until cookies have become small crumbs. You can also beat the cookies with a hammer (which is more fun). Toss the creammy oreo bits... or eat them.
- Pour warm melted butter over the cookie pieces and mix until cookie pieces look wet. Pour cookies into a mini 4 inch springform pan and press down to form a cookie crust. Place crust in freezer for 10 minutes to harden. Remove Peanut Butter Fudge Ice Cream from freezer and let soften for 10 minutes.
- Spread Peanut Butter Fudge Ice Cream evenly over the cookie layer with the back of a spoon, making sure that no gaps exist. Place cake in the freezer and freeze for at least 4 - 6 hours until the ice cream is set.
- In a small sauce pan over medium heat combine chocolate chips and cream. Whisk until melted and remove from heat. Chocolate should only be just melted and not hot, give it 10-15 minutes to cool before pouring onto the cake and then freezing for at least 4 - 6 hours.
- Once the chocolate ganache is set, remove Triple Chocolate Brownie Ice Cream from freezer and let soften for 10 minutes. Spread chocolate ice cream evenly over the cookie layer with the back of a spoon, making sure that no gaps exist. Place cake in the freezer and freeze for at least 4 - 6 hours until the ice cream is set.
- Once all the layers have set, in a small sauce pan over medium heat, warm the peanut butter until it becomes runny and pourable. Let cool before using a spoon to drizzle the peanut butter on top of the cake. Freeze. Enjoy.
- You can make this a much larger cake for parties by increasing the ingredients; remember that freeze time will increase with each layer.
- I've made this recipe a few times making it two days in advance of when I planned to eat it, and within 24hrs. It comes out much better when given ample time to set.