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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!

overhead photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake with 1 slice of cake cut

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!

overhead photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake before adding chocolate topping

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!

front on pour shot of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake with chocolate sauce being drizzled on cake

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.

overhead close up photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake

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.

overhead photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake with 2 slices cut out of cake

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!

overhead photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake slices on parchment papper

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.

front on photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake slice

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!

overhead photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake slices melting on parchment paper

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

Prep Time 20 minutes
Freeze 6 hours
Total Time 6 hours 20 minutes
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.



  • 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.


*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!
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horizontal photo of Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake

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  1. What kind of chocolate should be used for the shell? Baker’s chocolate (bar), or can you use semi sweet chocolate chips?

    1. Hey Christine,
      I like to use Chocolove bars! Let me know if you give this recipe a try, I hope it turns out well for you! xT

  2. Do you know of any good Gluten free options for the chocolate wafers? I’d love to make this for our up-coming family vacation, but we have someone with celiac and hate to leave her out. Thanks!

    1. Hi Pam,
      Your local grocery store might carry a great option, it’s always worth looking! You could also use gluten free Oreos and just remove the center filling:) I hope this helps! xT

      1. I used Glutino chocolate wafer cookies. They carry them at our local Publix, but Whole Foods usually has them.

    1. Hey Jennifer,
      Totally, up to you, I’ve used both Jiff and a Whole Foods natural peanut butter in this recipe and it works well with both. Please let me know if you have any other questions! xT

  3. You are my GO TO for all recipes. They are relatively easy to prepare and so impressive and delicious!! You mention that the coconut oil is optional. What can I replace it with or can I leave oil out all together?

    1. Hi Cathy,
      Thanks so much for trying so many recipes! You can just skip the coconut oil:) I hope you love the recipe! xT

  4. THIS IS THE BEST ICE CREAM CAKE EVER! So chocolatey, peanutty, and not too sweet! I loved it, and my family kept exclaiming over how good it was. Thanks so much for this awesome recipe!I can’t wait to try others>

    1. Hey Kim,
      Happy Monday! Thanks a lot for trying this recipe out, I am so excited to hear that it was a hit! xx

  5. I just realized, I’m making this tomorrow and I don’t have a springform pan. What should I use?

    1. Hi Kim,
      If you have a DEEP pie dish you could use that, otherwise, I would try a 9×13 pan. I hope you love the recipe! xx

    1. Hey Theresa,
      Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT

  6. Can I use chocolate ice cream that already has peanut butter in it? And could I use crushed ice cream cones in place of the cookies? Thanks!

    1. Hi Kim,
      Sure, both of those sound great! I hope you love the recipe, please let me know if you give it a try! xx

    1. Hey Elyse,
      Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! I hope you had a great holiday weekend!?

  7. Hey Tieghan,
    I have absolutely loved every recipe I have made from your latest cookbook!
    I’m attempting this for a birthday party. I was wondering with a busy work schedule, how far in advance can I make the cake? I will plan to finish the chocolate and peanuts the day of.

    1. Hey Felicia,
      Thanks so much for your kind message!! This cake is good in the freezer for up to 3 months, so you can definitely make this in advance with no issues:) I hope you love the recipe, please let me know if you have any other questions!! xx

      1. Hey Jessica,
        Happy Wednesday! Thanks for sharing your review and making this recipe, I am so glad it was a winner! xxTieghan

  8. Hello,

    I have tried many of your recipes and loved them all…. Question about this one. I am gluten free and I have ordered the choc wafers but they may not make it in time for my picnic. Do you think I could use a cookie part of an Oreo? Or do you have any suggestions keeping in mind I am gluten free.


    1. Hey Vickie,
      Yes, the cookie part of Oreo’s will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx

  9. hi, this looks heavenly! quick question: can i melt chocolate chips with coconut oil to use as the top layer instead of chopping chocolate?

    1. Hi Sharon,
      Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

  10. Hi Tieghan, Can you keep the cake in the freezer once it has the magic shell AND the peanuts on top? Basically, I’m worried that the peanuts will taste weird if they are frozen for more than a couple of days. Or, should I put the magic shell and the peanuts on it the day that I’m serving it?? Please let me know what you think. Thank you – I LOVE all of your recipes!

    1. Hey Michele,
      If you want it to be the best it can be for serving, I would wait to add the peanut and magic shell until the day you are serving it. Please let me know if you have any other questions, I hope you love this recipe! xx