Peanut Butter Crunch Ice Cream Cake

Peanut butter crunch ice cream cake recipe

We are a family of peanut butter lovers! We go though more peanut butter in a week than most families use in a month. We have peanut butter in on 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. This week I am joining a group of lovely bloggers to celebrate Ice Cream Week! We are all sharing ice cream recipes and there is a HUGE giveaway at the bottom of the post that you don’t want to miss. I will be sharing three ice cream recipes with week, starting with this Peanut Butter Crunch Ice Cream Cake!

Peanut butter crunch ice cream topping

This recipe starts with the peanut butter crunch, which is crunchy, peanut butter coated Rice Krispies. Mix together light corn syrup, granulated sugar, peanut butter and salt in a saucepan. Bring to a boil and then 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 recipe

Next, make the Nutter Butter crust. Combine crushed Nutter Butter cookies with melted butter.

Nutter butter crust recipe

Press into the bottom of a 9 inch springform pan.

Peanut butter ice cream

Working quickly, make the peanut butter ice cream by mixing together slightly softened, vanilla ice cream, 2 cups of peanut butter crunch and 1 cup of peanut butter. Scrape into the springform pan and spread it out.

Ice cream cake recipe

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.

Peanut butter crunch ice cream cake recipe

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

Peanut butter ice cream cake

Leave the bottom of the springform pan in place and set the entire thing on a platter or plate. To cut the peanut butter ice cream cake, dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake.

Peanut butter cake recipe

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
 
Author:
Recipe type: Dessert
Serves: 1 ice cream cake
Ingredients
Peanut Butter Crunch:
  • ½ cup light corn syrup
  • ½ cup granulated sugar
  • ½ cup peanut butter
  • ½ tsp salt
  • 4 cups Rice Krispies
Nutter Butter Crust:
  • 24 Nutter Butter cookies, crushed
  • 5 tbsp 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:
  1. 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:
  1. Combine crushed Nutter Butter cookies with melted butter. Press into the bottom of a 9 inch springform pan.
Peanut Butter Ice Cream:
  1. Working quickly, make the peanut butter ice cream by mixing 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:
  1. 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. 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. To cut the peanut butter ice cream cake, dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake.
Nutrition Information
Serving size: 12-16 servings

Recipe inspired by Biscoff Crunch Ice Cream Cake from A Family Feast

Make sure you swing by for a scoop from each of today’s Ice Cream Week Participants:

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

Homemade Ice Cream Smores

S’mores Ice Cream

Raspberry Swirled Peach Ice Cream

Raspberry Swirled Peach Ice Cream

Fruity Pebble Crunch Ice Cream Cake Recipe

Fruity Pebble Crunch Ice Cream Cake

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Comments

  1. Lynde F. says

    I have a bout 6 favorite flavors, but my long time fav is mint choc chip-the kind that has tons of thinly shaved choc throughout.

  2. Dorothy Teel says

    My favorite ice cream goes to old fashioned vanilla, love it and can add topping and change it if you want

  3. JoeyfromSC says

    I never came across an ice cream flavor that I didn’t like haha..I love strawberry the best!! & pistachio….lol

    Thank you for the chance to win this amazing prize pack!!! I love the recipes/pics above too!

    Joey J.

  4. Kristie D. says

    My favorite flavor of ice cream is “Caramel Cheesecake.” Yum! kristiedonelson(at)gmail(dot)com Thank you.

  5. says

    I have way too many favorite flavors of ice cream to count! But peanut butter chocolate is one of them! This ice cream cake looks DELISH! I would love it if you would come share it at my recipe link party The Yuck Stops Here. It starts Tuesday evening at 8pm ET on Hot Momma’s Kitchen Chaos. I hope I win the ice cream prize and I hope you’ll swing by the party! HUGS

  6. says

    Oh, my gosh, this looks crazy good! I’m not sure if that pb crunch would ever make it onto the pie…it might go straight to my mouth!!

  7. says

    Unfortunately I’m a diabetic, therefore supermarket sugar-free varieties are minimal in our area. However we do have a Stewart’s Coffee Shop that carries a mint ice cream with cookie crumbs to die for!

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