Buckeye Ice Cream Cake (Chocolate Peanut Butter Ice Cream Cake)

By srumbel

What’s better than birthday cake? This Buckeye Ice Cream Cake recipe (Chocolate Peanut Butter Ice Cream Cake) with a chocolate cookie crust, chocolate ice cream, crunchy peanut butter fudge, and peanut butter ice cream, all covered with homemade peanut butter whipped cream.
from homemadeinthekitchen.com

Ingredients

• 2 1/2 2 1/2 1/2 cups chocolate sandwich cookie crumbs
• 6 6 6 tablespoons butter, melted
• 1 1/2 1 1/2 1/2 quarts chocolate ice cream
• 1/2 1/2 1/2 cup hot fudge sauce ( homemade or store bought)
• 1 1 1 cup chopped chocolate sandwich cookies
• 1 1 1 cup chopped peanut butter cups
• 1 1/2 1 1/2 1/2 quarts peanut butter ice cream
• Peanut Butter Whipped Cream
• 1 1 1 cup heavy whipping cream
• 1/4 1/4 1/4 cup powdered sugar
• 1/4 1/4 1/4 cup smooth peanut butter
• 2 2 2 teaspoons vanilla extract
• 1 1/2 1 1/2 1/2 cups chopped peanut butter cups

Preparation

Step 1

In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of a 8.5 inch or 9 inch springform pan. Freeze for 30 minutes.

Take the pan out of the freezer. Let the chocolate ice cream sit at room temperature for 5-10 minutes. Scoop ice cream into the crust then spread evenly with an offset spatula. Freeze for 30 minutes.

If hot fudge sauce is solid, heat in the microwave for 5-10 seconds or until liquid. Mix sauce with the chopped cookies and peanut butter cups in a large bowl. Remove the pan from the freezer, evenly spread the hot fudge layer on top of the ice cream. Freeze for 30 minutes.

Take the pan out of the freezer. Let the peanut butter ice cream sit at room temperature for 5-10 minutes. Scoop ice cream on top of the fudge layer then spread evenly with an offset spatula. Freeze for 30 minutes.

Make the peanut butter whipped cream: In a large mixing bowl (preferably a stand mixer with the whisk attachment), beat the cream on high speed until it thickens and soft peaks form (when you pull the beaters straight up, peaks will form but fall over). Add the powdered sugar, peanut butter, and vanilla then continue beating on high speed until stiff peaks form (peaks will form but not fall over).

Remove the pan from the freezer. Run a knife around the inside edge of the pan then remove the side of the pan. Cover completely with the whipped cream then top with peanut butter cups. Freeze for 30 minutes.

Cover the cake, either with a cake container or plastic wrap, then keep frozen until ready to serve.

Freeze Time: 2 1/2 hours

Yields 10-12 servings


How To Cut An Ice Cream Cake

Cutting an ice cream cake without it turning into a hot mess can be frustrating, but here’s a trick to make serving easier.

Thaw the cake prior to serving, either 30 minutes in the refrigerator or 15 minutes on the counter. Warm a long serrated knife in some hot water, dry off excess water, and cut a slice. Repeat between each cut.