Peanut Butter-Chocolate Cookie Ice Cream Cake

Health score
1%
Peanut Butter-Chocolate Cookie Ice Cream Cake
45 min.
16
284kcal

Suggestions


Indulge your sweet tooth with a delightful treat that combines the rich flavors of peanut butter and chocolate in a unique and satisfying way. Our Peanut Butter-Chocolate Cookie Ice Cream Cake is the perfect dessert for any occasion, whether it's a birthday celebration, a summer barbecue, or simply a cozy night in. With a preparation time of just 45 minutes, this cake is not only delicious but also easy to make, allowing you to spend more time enjoying the company of friends and family.

This decadent dessert features layers of creamy ice cream, crunchy chocolate wafer cookies, and a luscious peanut butter drizzle that will have everyone coming back for seconds. Each slice is a harmonious blend of textures and flavors, with the smoothness of the ice cream perfectly complementing the crunch of the cookies. Plus, with a caloric breakdown that includes a balance of protein, fats, and carbohydrates, you can enjoy this treat without the guilt.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress. The visual appeal of the layered cake, combined with the irresistible taste, makes it a showstopper at any gathering. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave a lasting impression on your guests!

Ingredients

  • oz chocolate wafers such as nabisco famous 
  • 0.3 cup confectioners' sugar 
  • cup heavy cream 
  • 0.8 cup natural peanut butter 
  • pint vanilla chocolatechip 

Equipment

  • frying pan
  • plastic wrap
  • baking pan
  • microwave

Directions

  1. Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.
  2. Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup peanut butter, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.
  3. To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.
  4. Whip cream and confectioners' sugar until stiff.
  5. Spread on cake and sprinkle with chocolate, if desired.

Nutrition Facts

Calories284kcal
Protein7.57%
Fat55.91%
Carbs36.52%

Properties

Glycemic Index
3.97
Glycemic Load
5.77
Inflammation Score
-3
Nutrition Score
4.9043478233659%

Nutrients percent of daily need

Calories:284.29kcal
14.21%
Fat:13.83g
21.28%
Saturated Fat:5.32g
33.26%
Carbohydrates:20.32g
6.77%
Net Carbohydrates:19.2g
6.98%
Sugar:13.24g
14.71%
Cholesterol:17.13mg
5.71%
Sodium:151.09mg
6.57%
Alcohol:10.17g
100%
Alcohol %:17.34%
100%
Protein:4.21g
8.43%
Manganese:0.36mg
17.83%
Vitamin B3:2.2mg
11%
Vitamin E:1.35mg
9.02%
Magnesium:33.48mg
8.37%
Copper:0.15mg
7.38%
Phosphorus:72.45mg
7.24%
Vitamin B2:0.12mg
7.17%
Iron:0.9mg
5%
Folate:18.49µg
4.62%
Potassium:159.63mg
4.56%
Fiber:1.12g
4.49%
Vitamin A:220.58IU
4.41%
Vitamin B6:0.07mg
3.74%
Vitamin B1:0.06mg
3.69%
Zinc:0.55mg
3.66%
Selenium:1.86µg
2.66%
Calcium:23.96mg
2.4%
Vitamin B5:0.24mg
2.37%
Vitamin D:0.24µg
1.59%
Source:My Recipes