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Chocolate Peanut Butter Ice Cream Cake

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Chocolate peanut butter ice cream cake features a chocolate cookie crust, chocolate and peanut butter ice cream, and more peanut butter, all topped with fluffy whipped topping. It is really easy to make, no-bake, and is the perfect way to cool down on a hot day.

Two pieces of layered ice cream cake with Oreo crust, chocolate ice cream, peanut butter, peanut butter ice cream, whipped cream and cookie crumbs on top.

Have you ever had a dessert that just hits the spot, satisfies all your sweet cravings, and leaves you feeling completely satisfied? This is just the ice cream cake to make that happen for you.

This dessert may sound a little indulgent (and trust me, it is). But it is pretty simple to make.

It’s essentially a cookie crumb crust topped with layers of ice cream and peanut butter. It is finished off with a little whipped topping and more Oreo crumbs for good measure.

Ingredients including Oreos, butter, peanut butter, Cool Whip, peanut butter ice cream, and chocolate ice cream ready to be layered into an ice cream cake.

My sister requested something peanut butter and ice cream related for her birthday this year. She has been on a peanut butter kick for her birthday treats the last few years, and you all know I am not complaining about that!

It was fun to create this dessert for her, and she agreed it definitely fit her brief. It was a huge hit with our family, and I hope it is with yours as well.

How To Make This Layered Chocolate and Peanut Butter Ice Cream Treat

First, you make the Oreo crust. A food processor makes it really easy to create fine crumbs.

However, you can also place the cookies in a large bag and crush them with a rolling pin. Pull some aside for the top, and mix in melted butter with the rest.

Press the cookie crumb and butter mixture into the bottom of a deep 9×13-inch pan. Using a nice deep pan intended for cakes will give you plenty of room for all of this ice cream goodness.

Some glass casserole pans are more shallow than cake pans, so they might not give you quite enough room for everything. However, if that’s what you have, don’t despair.

You can always save a few scoops of each of the ice cream for later. You can still have your layered ice cream cake and a little ice cream treat on the side!

Speaking of the ice cream, you don’t want it to be melted. However, you do want it to be soft enough to spread.

Scoop the softened chocolate ice cream over the crust. Then, spread it out until it is a uniform layer.

Go ahead and pop it in the freezer for a couple of hours to set back up. Otherwise, spreading the peanut butter over the top will be impossible.

Once the chocolate layer is frozen and has a layer of peanut butter on top, pop it back in the freezer while you soften the peanut butter ice cream. If you can’t find peanut butter ice cream, use whatever sounds good. Anything with Reese’s inside or something like a moose tracks would be delicious.

Spread the second container of ice cream over the peanut butter and top it all with Cool Whip or something similar. Sprinkle those remaining cookie crumbs over the top and put the whole thing in the freezer for several hours.

If your pan has a nice lid, you can make this days or even weeks ahead of time. But there is no way we could stay out of it if we knew it was in the freezer, it’s too good!

Lifting piece of peanut butter and chocolate ice cream cake out of the pan, showing the layers of goodness inside.

To serve, just pull the pan out of the freezer 10-15 minutes before you plan to eat it. That will help to soften it a bit, then cut into squares and enjoy!

More Fun Frozen Treats to Try:

If you like layered ice cream desserts, you should try turtle ice cream dessert. It has layers of chocolate and vanilla ice cream with Oreos, caramel, and pecans.

Or make yourself a copycat Dairy Queen ice cream cake. That fudge crunch layer in the middle is one of our favorite parts!

Two pieces of layered chocolate and peanut butter ice cream cake served on small plates in front of pan with remaining dessert inside.

If citrus is more your style, lemon lime sherbet bars are a tasty option. Instead of cookie crumbs, you use butter cracker crumbs for a sweet, salty, and tangy dessert.

For more cool dessert inspiration, check out my full collection of ice cream recipes. There is sure to be something there that you will love.

Two pieces of layered ice cream cake with Oreo crust, chocolate ice cream, peanut butter, peanut butter ice cream, whipped cream and cookie crumbs on top.

Chocolate Peanut Butter Ice Cream Cake

Carlee
If you are in the mood for a decadent, creamy, and cold treat, this peanut butter chocolate ice cream cake is just the thing for you. It is layers of ice cream and peanut butter on top of a cookie crumb crust. It is perfect for special occasions that call for a fabulous ice cream treat.
4.80 from 10 ratings
Prep Time 15 minutes
Cook Time 0 minutes
Additional Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 Servings
Calories 626 kcal

Ingredients
 

  • 17 oz. package Oreos or similar
  • ¼ cup salted butter melted
  • quarts chocolate ice cream softened
  • 16 oz. creamy peanut butter
  • quarts peanut butter ice cream
  • 8 oz. whipped topping
Makes: 9 x 13inch rectangle2inch height

Instructions
 

  • Crush the Oreo cookies into crumbs using a food processor or by smashing them in a Ziploc bag.
    17 oz. package Oreos
  • Set about 1/2 cup of cookie crumbs aside. Stir the melted butter into the remaining crumbs. Press into the bottom of a deep 9×13" pan to form a crust.
    ¼ cup salted butter
  • Scoop the softened chocolate ice cream over the crust and spread to form an even layer. Freeze for at least 2 hours.
    1½ quarts chocolate ice cream
  • Spread the peanut butter over the chocolate ice cream. Place back in the freezer for about 15 minutes while you are softening the peanut butter ice cream.
    16 oz. creamy peanut butter
  • Spread the softened peanut butter ice cream over the peanut butter.
    1½ quarts peanut butter ice cream
  • Smooth the whipped topping over the peanut butter ice cream and sprinkle reserved cookie crumbs over the top.
    8 oz. whipped topping
  • Freeze for at least 4 hours, but longer is even better.
  • To serve, let sit on the counter for 10-15 minutes to soften. Cut into squares and enjoy.

Notes

This recipe works best in a metal 9×13" pan. Not only does the cold transfer better through the metal pan, but they tend to be deeper than the glass casserole pans.
We used Oreos with peanut butter filling for even more peanut butter flavor.

Nutrition

Serving: 1pieceCalories: 626kcalCarbohydrates: 61gProtein: 13gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 20gCholesterol: 41mgSodium: 382mgFiber: 4gSugar: 43g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating




Andrea Nine

Friday 9th of June 2023

The absolute perfect summer dessert!

Carlee

Friday 9th of June 2023

It was such a huge hit with my family! Thanks, Andrea.