Peanut Butter Cup Ice Cream Layer Cake
This freezer cake stacks a base of ice cream sandwiches under thick layers of peanut butter cup ice cream, with chocolate chips, chopped mini peanut butter cups and a crackly chocolate shell in between. It needs no oven and slices like a dream, which makes it a good birthday cake for anyone who loves chocolate and peanut butter.
Because the ice cream already has peanut butter cups, fudge swirls and peanut butter swirls in it, every layer tastes rich without any extra work. Note that this dessert is built around peanut butter, so check with guests about peanut allergies.
What you need
- A box of ice cream sandwiches (enough to cover the bottom of your pan in one layer)
- 1 carton (about 1.5 quarts) peanut butter cup ice cream with fudge and peanut butter swirls, softened slightly
- Semi-sweet chocolate chips
- Mini peanut butter cups, plus extra for the top
- Chocolate magic shell topping
- A springform pan or a 9×13-inch baking dish, plastic wrap or foil
How to make it
- Line your pan with plastic wrap or foil, leaving some hanging over the sides so you can lift the cake out later.
- Arrange the ice cream sandwiches in a single layer across the bottom. Trim or cut a few to fill any gaps.
- Spread half of the softened ice cream over the sandwiches, pressing it gently into the corners and smoothing the top.
- Scatter on a handful of chocolate chips, then a layer of mini peanut butter cups.
- Drizzle with magic shell. It hardens quickly on cold ice cream, so work in a thin, even pattern.
- Spread the rest of the ice cream on top and smooth it out.
- Add another sprinkle of chocolate chips and a final drizzle of magic shell.
- Finish with more mini peanut butter cups, pressed in lightly so they stay put.
- Cover and freeze until completely firm, ideally overnight.
Tips and variations
Soften, don’t melt. Leave the carton on the counter just long enough that the ice cream spreads easily. If it turns soupy, the layers blur together and the cake won’t hold its shape.
Cut clean slices. Lift the cake out using the overhanging wrap, then slice with a long knife dipped in hot water and wiped dry between cuts. Let the cake sit for a few minutes first so the sandwich base doesn’t crack.
Chop the cups. Mini peanut butter cups can be used whole in the middle, but chopping the ones for the top gives you neater slices and more even crunch in each bite.
Make a classic version. The same layering works with vanilla or chocolate ice cream if you prefer a milder cake. Keep the sandwich base, chocolate chips and magic shell, and swap the peanut butter cups for crushed cookies or candy.
Plan ahead. Since it needs a long freeze, assemble it a day before the party. Keep it wrapped tightly in the freezer until you are ready to serve, and add birthday candles at the last minute.
