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Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake is the go-to summer dessert…super easy, super simple, yet so delicious. The filling is made with two base ingredients, high-quality chocolate ice cream, and creamy peanut butter. The crust is a mix of sweet chocolate wafer cookies and salted butter. When combined with the creamy chocolate peanut butter ice cream filling it makes for a mouthwatering cake that’s chocolatey, peanutty, super creamy, and a touch salty. Once the cake is frozen, top with homemade “magic shell” and salty peanuts. This is everyone’s favorite summertime ice cream cake!
Clearly, I am all about cake on Fridays…
Last week it was all about this pretty blueberry lemon layer cake, which I am still overly excited about…did any of you make it? I am dying to make it again very, very soon. But this week it’s all about this ice cream cake. More specifically, my Nonnie’s chocolate peanut butter ice cream cake. Oh how I LOVE this cake! It will forever be a favorite. This cake is hands down in my top 10 most loved desserts. It’s both my dad’s and my older brother Brendan’s favorite dessert.
So yes, it’s safe to say that this easy ice cream cake is very much loved around here. With Father’s Day this Sunday, I knew that today was the perfect time to share this cake with you.
Why? Two reasons.
Reason 1…because dads love this cake.
Reason 2…because it is SO EASY to make, which is great for YOU!
Here’s the story. My Nonnie was good at a lot of things, but she was a pro entertainer. She knew how to throw an amazing party like no other. I learned so much from her when it comes to design, florals, entertaining, and making things “pretty”. She passed away a year and a half ago, so sharing this cake today feels extra special. This would be the cake she would have made for Father’s Day.
While I miss my grandma so much, I’m thankful to have recipes like this ice cream cake to always remember her by. I’m also thankful that I get to share these stories (and recipes) of hers with you guys! They bring back the best of times for me!
My Nonnie loved to entertain, but here’s the thing. While she enjoyed cooking and baking, she was always all about the simple recipes. Which is why her recipes are truly the best. Nonnie didn’t mess around with anything too complicated. She took short cuts when needed, and that is why I love her (and her recipes) so much. She taught me that not everything has to be made from scratch. Taking help from the store sometimes is just what you need to do.
Don’t get me wrong, I love doing all homemade as much as possible. But sometimes life gets busy. You need to give yourself a break and accept that the store has great time-saving options too.
This ice cream cake is the perfect example of one of Nonnie’s simple but delicious recipes.
This recipe requires 6 pantry staple ingredients, zero oven time, and almost no effort. The trickiest part about this cake? Waiting for it to freeze.
Let me break it down into steps.
Step 1: make the crust. This is super easy. Just combine crushed chocolate cookies with melted butter. I find this easiest to do in a food processor, but it can also be done in a bowl. Do what works for you. Now, press the cookie crust into a springform pan. Done with that.
Step 2: the ice cream filling. Are you ready? Mix slightly softened chocolate ice cream and a jar of creamy peanut butter together until they are just mixed and have pretty swirls throughout. Spread the ice cream over the crust. Done with that.
Step 3: freeze.
Step 4: make the “magic shell”. Mix melted chocolate with coconut oil until smooth. You now have a “magic shell”. Pour the “magic shell” over the cream cake and top with peanuts. The shell will harden and the peanuts with be secured into place. Done with that.
Step 5: Slice and eat. Simple, easy, and so darn delicious!
I’m not sure if that process seems too easy, but while this is a simple cake, it’s so so good. The crust is sweet and slightly crunchy, while the ice cream is sweet and so darn creamy. And that chocolate on top? It’s salty, chocolatey, and adds a nice crunchy “crack” with every bite.
To sum this cake up… It’s sweet, heavy on the chocolate, heavier on the peanut butter, so creamy, but a little crunchy too. Oh, and just a little salty as well. It’s perfect, and every bite leaves you wanting another…which admittedly is a very dangerous thing.
If you put this cake out at a party, it will get eaten, and it will be the first dessert to disappear. Only crazy people don’t love this cake.
I make this cake from Memorial Day through Labor Day, for pretty much every summer party or dinner with friends. It’s my “back pocket” ice cream cake that never ever fails me.
Best part? It’s an ice cream cake, so you can make it today as Sunday’s Father’s Day dessert and it’s going to be delicious…because it’s FROZEN.
Best. Ice Cream. Cake!
Make it, enjoy it, and have the happiest Father’s Day weekend!
If you make my Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake
Servings: 10
Calories Per Serving: 2210 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 box (9 ounce) chocolate wafer cookies
- 6 tablespoons salted butter, melted
- 3 pints chocolate ice cream, slightly softened*
- 1 jar (16 ounce) creamy peanut butter (about 2 cups)
- 12 ounces dark, semi-sweet, or milk chocolate, chopped
- 1 tablespoon coconut oil (optional)
- roasted peanuts, roughly chopped, for topping (optional)
Instructions
- 1. Line an 8-inch springform pan with parchment paper. 2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or preferably overnight.4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with peanuts and then return the cake to the freezer until ready to serve.5. Remove the cake from the freezer 10 minutes before slicing, slice and serve immediately.
Notes
*Remove the ice cream 10 minutes before using to allow it to soften slightly.
*If you do not have a food processor just add the cookies to a large ziplock bag and use a rolling pin to smash the cookies into crumbs. Or simply crush them by stepping all over the bag!
I tried it with peanut butter ice cream and mixed hot five topping through it instead of chocolate ice cream with peanut putter through it. Everything else the same and it was also amazing!!
Thank you for sharing such fabulous recipes! I’ve made about 10 so far!!! ❤️
Hey April,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
What if I don’t have a springform pan? What else can be used?
Hey Ann,
You could also do this in a baking dish. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
You can line any pan with parchment paper and lift it out once frozen.
This is unreal. Tieghan honestly knocks every recipe out of the park!!!!!
Hey Sandy,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
Do you have any suggestions for cutting this cake without the chocolate breaking apart? When I tried to cut it the chocolate was very hard to cut and just ended up having to take it off the cake and break it up separately.
Hey Leah,
Try a super hot knife, otherwise that is just the nature of the cake:) xTieghan
Why is the coconut oil optional, please? What does it do? Also, will any other oil substitute if I do not have that specific oil. Thank you very much.
Hey Patricia,
The coconut oil helps to create the chocolate shell, you could also use butter! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can this be made dairy free? What chocolate and ice cream works best? Looks delicious!
Hey there,
I would use your favorite dairy free ice cream. I hope you love the recipe, please let me know if you give it a try! xTieghan
Looks amazing! What are your thoughts of an Oreo cookie crust on the bottom? No offense to Nonnie of course 🙂
Hey Lauren,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
I had the same question as another reader about the type of cookies you are talking about. The link to the amazon product is broken, so I am still not sure what chocolate wafer cookies are. I’m hoping to make this for my son’s 16th birthday. Thanks!
Hi Sarah! Thank you for letting me know! I will fix! xTieghan
SO easy and so delightful! I was in a kitchen without an oven needing to celebrate a birthday and how perfect! It was a family favorite – writing this after my brother just called for the recipe link to make for his girlfriend. So yum!
Aw that is so sweet to hear! I am so glad you both have been loving this recipe, Meredith!! xTieghan
Wanting to make this for my husbands birthday this Friday. He loves vanilla ice cream, do you think vanilla would ice cream would work in this? Or many cookie dough might be better?
Hey Erika,
Honestly any ice cream you enjoy will work here:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any tips on cutting this? I made this, and it looked perfect out of the pan. When I went to cut it, the weight of the thick chocolate topping smushed the ice cream, and the chocolate cracked in huge chunks. 🙁
Hey Stephanie,
This is definitely a messy cake. It helps a little to run your knife under super hot water, but don’t expect to get perfect pieces:) Thanks so much for giving the recipe a try! xTieghan
So simple and simply perfect! Made this today and oh my, it is just delightful. Rich, creamy, peanut butter and chocolate goodness. Thank you for the wonderful recipe and fabulous photos 🙂
Thank you for trying this Kristen! I hope you continue to enjoy my recipes! xTieghan
Genius! I just have to try this with our tree-to-bar chocolate & homemade chocolate ice cream! Next week our daughter will be 5 years old, this will be perfect! Thank you for sharing!
Aw that is so perfect! I hope this turns out amazing for you all, Dorien! Happy Birthday to your daughter! xTieghan
Can you use a different pan?I don’t have a spring from pan.
Hey Betty,
You could use a cake pan or large baking dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How far in advance could this cake be made and frozen?
Hey Heather,
You could make this cake a week in advance. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last weekend. Delicious & easy!
Thank you Elaine! xTieghan
Love this
What kind of peanut butter do you suggest ?
Hi Maureen,
No particular peanut butter, just use your fave. I hope you love the recipe, please let me know if you have any other questions! xTieghan