Peanut Butter Crunch Ice Cream Cake

This recipe for Peanut Butter Crunch Ice Cream Cake was a huge hit with my family. The combination of sweet and salty, crunchy and creamy is delicious!

We are a family of peanut butter lovers! We go through more peanut butter in a week than most families use in a month. We have peanut sandwiches, in desserts, on pancakes and yes, it even gets eaten right by the spoonful at times.

The ice cream shop in our town recently did a renovation and we found out that they took Zack’s favorite ice cream sundae with peanut butter topping off the menu! So, I decided to make a peanut butter ice cream. I will be sharing three ice cream recipes this week, starting with this Peanut Butter Crunch Ice Cream Cake!

How To Make Peanut Butter Crunch Ice Cream Cake

Step One: Peanut Butter Crunch

The first thing to make is the peanut butter crunch, which is crunchy, peanut butter coated Rice Krispies.

It is a mixture of light corn syrup, granulated sugar, peanut butter and salt that is cooked in a saucepan.

After cooking it, spread it out on a piece of parchment paper. Break apart the large pieces and let it cool.

Step Two: Nutter Butters

To make this ice cream cake have even more peanut butter goodness, the crust needs to include peanut butter as well. So instead of making a graham cracker crust, I used Nutter Butter cookies!

Step Three: Springform Pan

Once the crust dough is ready, press it into a springform pan. If you don’t have a springform pan you can use a 9×13″ pan or a couple of cake pans (one won’t be big enough) but you’ll have to serve the cake from the pan.

Step Four: Ice Cream

The ice cream layer of the cake is a fabulous combination of vanilla ice cream, peanut butter crunch, and peanut butter. Spread the ice cream over the crust in the springform pan.

Step Five: Topping

The peanut butter ice cream cake is topped with the rest of the peanut butter crunch!

Now the hard part is waiting for the cake to harden in the freezer for 4-6 hours.

Step Six: Serving

Remove the sides of the springform pan before serving.

If you have a difficult time removing the sides of the pan, run a thin knife around the edge first.

Leave the bottom of the springform pan in place and set the entire thing on a platter or plate.

The easiest way to cut the peanut butter ice cream cake is to dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake!

I brought this peanut butter crunch ice cream cake to my sister’s house yesterday. She had a bunch of company over so it was the perfect time to share. Everyone loved it and I came home with an empty platter. I call that a success

Peanut Butter Crunch Ice Cream Cake

This recipe for Peanut Butter Crunch Ice Cream Cake was a huge hit with my family. The combination of sweet and salty, crunchy and creamy is delicious!

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Prep Time: 12 hours hours 20 minutes minutes

Total Time: 12 hours hours 20 minutes minutes

Servings: 16

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Ingredients

Peanut Butter Crunch

• ½ cup light corn syrup
• ½ cup granulated sugar
• ½ cup peanut butter
• ½ teaspoon salt
• 4 cups Rice Krispies

Nutter Butter Crust

• 24 Nutter Butter cookies crushed
• 5 tablespoon butter melted

Peanut Butter Ice Cream

• ½ gallon vanilla ice cream softened slightly
• 1 cup peanut butter
• 2 cups peanut butter crunch (from above)

Instructions

Peanut Butter Crunch

• Mix together light corn syrup, peanut butter and salt in a saucepan. Bring to a boil and cook for 3 minutes stirring constantly. Pour over Rice Krispies in a large bowl and quickly stir to coat. Spread onto a piece of parchment paper. Break apart the large pieces and allow the peanut butter crunch to cool.

Nutter Butter Crust

• Combine crushed Nutter Butter cookies with melted butter. Press into the bottom of a 9-inch springform pan.

Peanut Butter Ice Cream

• Mix together the slightly softened, vanilla ice cream, 2 cups of the peanut butter crunch and 1 cup of peanut butter. Scrape into the springform pan and spread it out.

Finishing the Ice Cream Cake

• Top with remaining 2 cups of the peanut butter crunch and gently press into the ice cream cake. Cover the springform pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and carefully remove the sides of the springform pan.

ORDER COOKBOOK HERE

Nutrition

Serving: 1slice | Calories: 794kcal | Carbohydrates: 73g | Protein: 20g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 580mg | Fiber: 4g | Sugar: 52g

Course: Dessert

Cuisine: American

Author: Tonia Larson

Here are a few more of my ice cream recipes for you to try:

S’mores Ice Cream

Raspberry Swirled Peach Ice Cream

Fruity Pebble Crunch Ice Cream Cake