Made from scratch, you’ll love this four ingredient Peanut Butter Ice Cream Cake. With layers of crisp chocolate hidden inside creamy peanut butter ice cream, it’s the ultimate no bake dessert.
Peanut butter magic right here 👆🏻
If you love the gorgeous combo of peanut butter and chocolate, you will fall head over heels for this 4 Ingredient Peanut Butter Ice Cream Cake.
It only takes about 15 minutes to throw together and it easily serves a crowd! You’ll be in pb heaven. Plus look at all that chocolate 😍
Inspiration for recipes can come from the weirdest places. Soon I’ll be sharing a cookie recipe with you that was inspired by a cookie I got on my last flight > that’s right, airplane food 😂
But the inspiration for this cake dates back to my childhood. Does anyone remember Viennettas?
I’m not even sure if they sell them anymore but I remember you used to get one when you ordered the family bucket at KFC 😂 – it was my fave.
The classic vienetta is a vanilla ice cream cake made with very soft, melt-in-your-mouth, ice cream with thin layers of chocolate in the middle. It was the best. So I wanted to try and create something similar at home.
But with a peanut butter twist. Because peanut butter really is the best. Remember when I made peanut butter cheesecake? And peanut butter stuffed cookies?
Peanut butter and chocolate are just the perfect match ❤️
Layered with thin shards of dark chocolate amidst clouds of homemade 3 ingredient peanut butter ice cream, this cake is a real treat. And the fact that it can be made in minutes is just the icing on the cake.
It does need to set overnight, so it’s best to make this the night before serving. But once it’s ready, all you have to do is pour over melted chocolate and slice away!
It may look like there is a special trick to getting those gorgeous layers but there really isn’t. You actually can’t go wrong. All you have to do is alternate ice cream and melted chocolate and voila! A peanut butter masterpiece! ❤️
One that’s perfect for sharing with your peanut butter loving friends and family. Trust me when I say, people will ask for seconds. Or is that just me?
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So I’m officially on holidays in just a few days. We are off to Tokyo for a week and I CAN’T WAIT. I’m so excited to eat all the ramen and gyoza and ramen.
I’m also very interested to try all the creative Japanese desserts I’ve seen on Instagram. Oh and sightseeing of course. We’ll squeeze that in, in-between meals 😂
I’ll be sharing some highlights on Instagram Stories so make sure you follow along! And don’t forget to take a photo and tag #sweetestmenu if you make this Peanut Butter Ice Cream Cake! P.S. You really need to. It’s AMAZING.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let's Bake
4 Ingredient Peanut Butter Ice Cream Cake
An amazing no bake peanut butter and chocolate ice cream cake made with just 4 ingredients!
Ingredients
- 240 ml (1 cup) sweetened condensed milk
- 480 ml (2 cups) thickened or heavy cream
- 170 grams (3/4 cup) smooth peanut butter
- 350 grams (2 and 1/3 cup) good quality dark chocolate
Instructions
1 Line an 8 x 5 inch loaf pan with plastic wrap, ensuring all sides generously overhang. In a large mixing bowl, add sweetened condensed milk, cream and peanut butter. Beat with an electric mixer on medium speed for 3-4 minutes or until mixture thickens.
2. In a separate bowl, place 200 grams (1 and 1/3 cup) chocolate broken into pieces. Heat in the microwave, stirring every 20 seconds, until melted and smooth. Leave to cool slightly.
3 Place a small layer of ice cream into your prepared tin and smooth the top. Drizzle over a few tablespoons of melted chocolate. Repeat with as many layers as possible, a small amount of ice cream, then chocolate, again and again. The final layer should be ice cream. Smooth top. Cover top with plastic wrap and place in the freezer for at least 6 hours or overnight.
4 To serve, melt remaining chocolate in the microwave, stirring every 20 seconds. Turn out ice cream cake onto serving plate and remove plastic wrap. Pour melted chocolate over the top. Slice and serve immediately.
Nutrition Information
Kirsty says
I used to love vienetta and just had to make this recipe. It was super quick and easy to make and was really rich and delicious. I used crunchy peanut butter and a mix of dark and milk chocolate as that is what I had. I accidentally overwhipped the ice cream so it was a bit runny but it still layered up beautifully with the chocolate and froze fine. I will definitely make this again, though I might leave off the choc on top next time as it was very rich and didn’t really need it. Husband and kids all gave it thumbs up. Thank you so much for showing me how to turn 1 tin of scm, 500ml of cream, 3/4C of pb and 200g of choc into this easy, quick and delicious dessert! AWESOME!👍
Jessica Holmes says
Yay! So happy you and the family enjoyed this one Kirsty!
Christi says
Oh my goodness! I cannot believe you made this. I was just thinking about these recently because my birthday is in March so naturally I’m already planning my day of desserts. I seriously thought I was the only person who remembered these”cakes”. I tried to describe it to my sister but she doesn’t remember them. We got them on Sundays after church with our meal at KFC but I think you could buy them also at the local grocery store. This is great and since I’m a huge peanut butter fan I am making this as soon as I buy the ingredients.
Jessica Holmes says
Hi Christi! Oh your comment made me smile! I’m so glad I’m not the only one who loved the dessert with the KFC meal! 😉 We used to get it on Sundays after church as well! I really hope you love this peanut butter version. I would love to see a photo if you do get to make it! Tag me @sweetestmenu! x
Natalie says
This ice cream cake looks absolutely amazing! I love peanut butter and chocolate together and I just cant’ wait to try it!
Jessica Holmes says
Thanks Natalie!