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Peanut Butter Ice Cream Cake

Peanut Butter Ice Cream Cake

I have made this Peanut Butter Ice Cream Cake recipe so many times for dessert. No churn ice cream cake tastes like Dairy Queen!
5 from 10 votes
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10 slices

Ingredients

Ice Cream Cake

  • 2 cups whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 2 tsp vanilla extract
  • 1/2 cup creamy peanut butter

Chocolate Layer

  • 2 Tbsp unsalted butter, melted
  • 1/3 cup unsweetened cocoa powder
  • 1 can sweetened condensed milk
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 package Oreo cookies, crushed into small pieces

Instructions

  • In the bowl of a stand mixer with a whisk attachment, beat the whipping cream until the cream forms stiff peaks. Add in 1 can condensed milk, vanilla and peanut butter, and beat until fully combined. Set aside.
  • In a medium bowl, mix together the butter, cocoa powder, 1 can condensed milk, water, and 1 teaspoon vanilla until fully combined. Pour into a 10 inch springform pan or a 7×11 baking dish. (I have used both, and they are both great. I use the baking dish when there is more people I need to share the cake with.) Sprinkle the crushed oreos on top.
  • Pour the whipping cream mixture on top, and place in freezer for 4 hours, or until hardened.

Notes

Total time does not include time in freezer.