My family loved going to our local ice cream shop and picking up a Peanut Butter Cup Ice Cream Cake for all of our celebrations, big and small. We always looked forward to these cakes, especially the crunchy chocolate layer in the middle.
It was a very sad day in our home when we learned that after a family member’s food allergy diagnosis, our favorites cakes were no longer safe.
We focused our energy on making cleaner, more organic food choices, while eliminating wheat and gluten from our diets. When one of our birthdays was coming up, my kids asked if we could try to safely recreate this favorite cake. This recipe is our final result.
Now, because we make our own at home, we don’t even miss those store bought cakes. It is is so easy to make, the kids can put it together all by themselves. Ice cream, mini peanut butter cup candies, chocolate sandwich cookies and Magic Shell© make for a wonderful combination.
This Peanut Butter Cup Ice Cream Cake is our hands down favorite, but you can use your favorite ice cream and candy combinations to create your own masterpiece, for your celebration.
Have all your ingredients on hand before you begin so that the ice cream does not get too soft while assembling your cake. If the ice cream gets too soft, it may form ice crystals when it is refrozen.
| Prep Time | 20 minutes |
| Passive Time | 2 hours to overnight |
| Servings |
servings
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- 2 dozen Organic chocolate sandwich cookies regular or gluten free
- 2 1.5 quart containers Organic peanut butter cup ice cream softened enough to scoop, I used chocolate
- 4 Tbsp Magic Shell chocolate
- 18 pieces Organic mini peanut butter cup candy
- 1 16 oz container Organic whipped topping may substitute 3 cups prepared whipped cream
Ingredients
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- Place sandwich cookies into a food processor and pulse until finely crumbed.
- Press half of the processed cookies firmly onto the bottom of a 9" springform pan that is plastic wrap lined. Refrigerate until chilled.
- In a bowl, mix the second half of the processed cookies with the Magic Shell©. Set aside.
- Allow ice cream to soften for a few minutes so it is just soft enough to press into springform pan. Gently and press one container of ice cream on top of the cookie sandwich crust to form an even layer.
- Spread an even layer of the cookie/Magic Shell© mix on top of the ice cream layer. Allow one minute to harden.
- Press second container of ice cream on top of cookie/Magic Shell© mix. into an even layer. Wrap top well with plastic wrap and freeze until firm or when needed for serving.
- To serve, remove springform pan from freezer, unwrap and remove sides. Place a spoonful of whipped topping on serving plate and then place the bottom of springform pan on top of it.
- Frost your ice cream cake with whipped topping and decorate with mini peanut butter candies.
- If not serving immediately, place Peanut Butter Cup Ice Cream Cake in freezer until needed.
This Peanut Butter Cup Ice Cream Cake recipe is: organic, gluten free, and vegetarian.
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