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    Home » Dessert » Ice Cream

    Peanut Butter Crunch Ice Cream Cake

    Modified: Mar 20, 2024 · Published: Aug 18, 2014 by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE

    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!

    Peanut butter crunch ice cream cake

    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

    Peanut butter crunch ice cream topping

    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.

    Nutter Butter crust

    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!

    Nutter butter crust in pan

    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.

    Peanut butter ice cream in 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.

    crunchy topping

    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.

    Peanut butter crunch ice cream cake on plate

    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.

    Peanut butter ice cream cake on 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!

    Peanut butter crunch ice cream slice

    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 slice.

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

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

    s'mores ice cream

    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

    More Ice Cream

    • Marshmallow topping on chocolate ice cream.
      Marshmallow Topping
    • Peanut butter ice cream topping on vanilla ice cream and in a mason jar.
      Peanut Butter Ice Cream Topping
    • Three ice cream cake pops.
      Ice Cream Cake Pops
    • Ice cream tacos lined up on a wooden tray.
      Ice Cream Tacos

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Ice Cream Social Ideas
    Pumpkin Ice Cream »

    Comments

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      Recipe Rating




    1. Melanie Montgomery says

      August 30, 2014 at 8:45 pm

      I like the mint chocolate chip

      Reply
    2. Leslie says

      August 28, 2014 at 9:43 pm

      Home made peach ice cream, so good!

      Reply
    3. Lynne Meyer says

      August 27, 2014 at 9:49 pm

      When I can find it, I’m a total sucker for coconut ice cream!

      Reply
    4. Lynde F. says

      August 27, 2014 at 1:46 pm

      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.

      Reply
    5. Ginger says

      August 27, 2014 at 8:06 am

      This looks amazing! I love butter pecan ice cream. 🙂

      Reply
    6. Erin says

      August 26, 2014 at 9:08 am

      Chocolate Peanut Butter (under the stars)

      Reply
    7. barbara n says

      August 23, 2014 at 11:14 am

      I love mint chocolate chip ice cream!

      Reply
    8. Meredith says

      August 22, 2014 at 10:39 pm

      I love mint chocolate chip

      Reply
    9. arthur V says

      August 22, 2014 at 12:23 pm

      Yum!

      Reply
    10. Neena says

      August 21, 2014 at 3:31 pm

      I love chocolate ice cream the best of all!

      Reply
    11. Rhonda says

      August 21, 2014 at 6:45 am

      Coffee flavored ice cream!!!!

      Reply
    12. Nicole says

      August 20, 2014 at 9:50 pm

      Rocky road

      Reply
    13. Kimberly says

      August 20, 2014 at 9:34 pm

      Mint chocolate chip

      Reply
    14. KaySue says

      August 20, 2014 at 7:36 am

      My favorite flavor of ice cream is vanilla.

      Reply
    15. Marion@Life Tastes Good says

      August 19, 2014 at 11:13 pm

      We are huge peanut butter fans too! How sad they took his fave off the menu, but this cake is beautiful! Sounds like it was a good replacement 🙂

      Reply
    « Older Comments
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! Meet Tonia Larson →

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