What’s better than birthday cake? This Buckeye Ice Cream Cake (Chocolate Peanut Butter Ice Cream Cake) combines a chocolate cookie crust, chocolate ice cream, crunchy peanut butter fudge, and peanut butter ice cream, all finished with homemade peanut butter whipped cream.
Happy birthday to me! My birthday is May 15, but I don’t mind celebrating for a week, a month, or the whole year. It’s not a milestone—just another delicious excuse for cake.
Every year I make my own birthday cake. If someone else makes (or buys) me one, that just means I got to enjoy two cakes that year.
If I had to pick a favorite, it would be ice cream cake. One year coworkers surprised me with a Dairy Queen ice cream cake—the good kind, not the bland supermarket version. But store-bought options limit flavor choices, and you rarely find something as layered and indulgent as this Buckeye Ice Cream Cake.
I adapted this from my buckeye layer cake and turned the flavors into an ice cream cake: a chocolate cookie crust, a layer of chocolate ice cream, a crunchy peanut butter fudge layer (think Dairy Queen with added peanut butter cups), and a top layer of peanut butter ice cream, all coated with homemade peanut butter whipped cream.
Ice cream: make it or buy it? Either works here. I have a blender no-cook peanut butter ice cream recipe, and a German chocolate cake ice cream I use for chocolate layers, but for my birthday I opted to buy both and save time. If you make your own, double the recipes to ensure you have at least 1 quart of each flavor.
Finding pure peanut butter ice cream in stores can be tricky—often it’s chocolate-peanut butter or vanilla with a peanut butter swirl. If you want straight peanut butter ice cream, you may need to make it yourself.
The secret to a neat ice cream cake is patience. Most of the work is waiting for layers to firm up. Each layer needs about 30 minutes of chilling before you add the next. Let ice cream sit at room temperature for 5–10 minutes to soften so it spreads easily; homemade ice cream may need a little longer.
How To Cut An Ice Cream Cake
Cutting ice cream cake without a mess is easier with a warm knife. Thaw the cake slightly: 30 minutes in the refrigerator or 15 minutes on the counter. Warm a long serrated knife in hot water, dry it, then slice. Reheat the knife between cuts for clean slices.
This recipe is not small-batch, but it freezes well, so leftovers can be stored rather than wasted. Store the cake in an airtight container, or return it to the springform pan and wrap it tightly with plastic wrap.
Buckeye Ice Cream Cake (Chocolate Peanut Butter Ice Cream Cake)
10-12 servings
Buckeye Ice Cream Cake with a chocolate cookie crust, chocolate ice cream, crunchy peanut butter fudge, peanut butter ice cream, and peanut butter whipped cream.
Ingredients
- 2 1/2 cups chocolate sandwich cookie crumbs
- 6 tablespoons butter, melted
- 1 1/2 quarts chocolate ice cream
- 1/2 cup hot fudge sauce (homemade or store bought)
- 1 cup chopped chocolate sandwich cookies
- 1 cup chopped peanut butter cups
- 1 1/2 quarts peanut butter ice cream
Peanut Butter Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup smooth peanut butter
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped peanut butter cups
Instructions
- In a large bowl, mix cookie crumbs and melted butter. Press the mixture into the bottom and about 2 inches up the sides of an 8.5-inch or 9-inch springform pan. Freeze for 30 minutes.
- Remove the pan from the freezer. Let the chocolate ice cream sit at room temperature for 5–10 minutes to soften. Scoop the ice cream into the crust and spread evenly with an offset spatula. Freeze for 30 minutes.
- If the hot fudge is solid, heat briefly in the microwave until pourable. In a large bowl, combine the hot fudge with the chopped cookies and chopped peanut butter cups. Remove the pan from the freezer and spread this fudge mixture evenly over the chocolate ice cream. Freeze for 30 minutes.
- Remove the pan again. Let the peanut butter ice cream sit at room temperature for 5–10 minutes to soften. Scoop the peanut butter ice cream over the fudge layer and spread evenly. Freeze for 30 minutes.
- Make the peanut butter whipped cream: In a large mixing bowl (or stand mixer with a whisk), beat the heavy cream on high until it thickens and soft peaks form. Add the powdered sugar, peanut butter, and vanilla, then continue beating on high until stiff peaks form.
- Remove the pan from the freezer. Run a knife around the inside edge of the pan and remove the springform ring. Cover the entire cake with the peanut butter whipped cream and top with chopped peanut butter cups. Freeze for 30 minutes to set. Store covered in the freezer until ready to serve.
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