4 Ingredient Peanut Butter Ice Cream Cake

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?

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

Yield Serves 10 1x

1x2x3x

★★★★★

5 from 1 review

Prep: 375 minutesTotal: 6 hours 15 minutes

An amazing no bake peanut butter and chocolate ice cream cake made with just 4 ingredients!

Print Pin Rate

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

Cook Mode Prevent your screen from going dark

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

Serving Size: 1 slice Calories: 485

Nutrition information is a guide only.

Author: Jessica HolmesCategory: DessertCuisine: American

Recipe Card powered by