The Gunny Sack

Peanut Butter Crunch Ice Cream Cake

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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

Yield: 16
Prep Time: 12 hours 20 minutes
Total Time: 12 hours 20 minutes

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!

Ingredients

Peanut Butter Crunch:

Nutter Butter Crust:

Peanut Butter Ice Cream:

  • 1/2 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. 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:

  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.
Nutrition Information:
Yield: 16 Serving Size: 16 grams
Amount Per Serving: Calories: 794Total Fat: 49gSaturated Fat: 17gUnsaturated Fat: 0gCholesterol: 61mgSodium: 580mgCarbohydrates: 73gFiber: 4gSugar: 52gProtein: 20g
© The Gunny Sack
Cuisine: American / Category: Dessert
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

Comments

  2. Kristie D. says

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

    Reply

  6. Cheryl 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

    Reply

  11. Kathi @ Deliciously Yum! says

    This cake is simply beautiful. I love the sound of peanut butter crunch!!! You can pretty much never have too much pb – it’s the best 🙂

    Reply

  13. Liz 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!!

    Reply

  15. Terri/LoveandConfections says

    I seriously need some of that peanut butter crunch. On a spoon. Heading into my mouth. Love!

    Reply

  24. Deb Harrington 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!

    Reply

  29. Erin @ The Spiffy Cookie says

    Love this!! Anything peanut butter wins in my heart, but the texture of the crunch is also great.

    Reply

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