Peanut butter cup lovers – this one’s for you! This Peanut Butter Cup Ice Cream Cake is a dark chocolate cake that is topped with a no-churn peanut butter ice cream layer and finished off with chocolate ganache.
- 1 cup (130 g) all-purpose flour
- 1 cup (207 g) sugar
- 6 tablespoons (43 g) dark cocoa powder blend (such as Hershey’s Special Dark)
- 1 1/2 teaspoons (8 g) baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 ml) hot coffee*
- 6 tablespoons (90 ml) milk
- 6 tablespoons (90 ml) vegetable oil
- 3/4 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
No-Churn Peanut Butter Ice Cream
- 8 oz (226 g) cream cheese, at room temperature
- 1/2 cup (104 g) sugar
- 3 tablespoons (45 ml) milk
- 1 1/2 cups (420 g) creamy peanut butter
- 1 1/4 cups (300 ml) heavy whipping cream, cold
- 1/2 cup (58 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (140 g) chopped mini peanut butter cups
- 1 cup (169 g) semisweet chocolate chips
- 1/2 cup (120 ml) heavy whipping cream, cold
- 1 1/2 cup (210 g) chopped mini peanut butter cups
Make the cake:
- Preheat the oven to 350ºF. Line the bottom of an 8-inch cake pan with parchment paper and grease the sides.
- In a large mixer bowl, combine the flour, sugar, cocoa powder, baking soda and salt In a medium bowl, combine the hot coffee*, milk, vegetable oil and vanilla extract. Add the egg and egg white and mix until smooth. The batter will be thin.
- Pour the batter into the prepared cake pan and bake the cake for 30 to 35 minutes, or until a toothpick inserted into the middle of the cake comes out with a few crumbs.
- Remove the cake from the oven and allow it to cool for 2 to 3 minutes, then remove the cake from the pan and transfer it to a cooling rack to cool completely.
Make the no-churn ice cream:
- Beat the cream cheese and sugar in a large bowl until smooth. Add the milk and mix until smooth. Add the peanut butter and mix until smooth. Set this mixture aside.
- Add the heavy cream, powdered sugar, and vanilla extract to another large mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form. Carefully fold about one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream. Gently stir in the chopped peanut butter cups. Set this mixture aside.
Build the cake:
- Use a serrated knife to remove the dome from the top of the cake so that it’s flat.
- Using an 8-inch wide, 3-inch deep cake pan**, place plastic wrap over the top of the pan. Press an 8-inch cardboard cake circle into the pan, so that the plastic wrap is the bottom. You want to make sure the plastic wrap hangs over the edges of the pan, as this is what you will use to pull the cake out of the pan.
- Place the cooled layer of cake in the bottom of the pan, on top of the cake circle. Place a strip of parchment paper around the edges of the pan, between the pan and the cake, forming a mock collar.
- Spread the ice cream over the cake in an even layer. Loosely cover the top of the cake and put into the freezer until firm, 6 to 7 hours.
- When the cake is frozen, take it out of the freezer and use the plastic wrap to life the cake out of the cake pan. Place the cake on a serving plater. Use a warm offset spatula to smooth the sides, if needed.
Make the chocolate ganache:
- Place the chocolate chips in a small heat-proof bowl. Microwave the heavy whipping cream in a small microwave-safe measuring cup until it comes to a boil. Pour the hot cream over the chocolate chips and let them stand, covered, for about 5 minutes. Whisk the chocolate mixture until the chocolate is melted and the mixture is smooth.
- Allow the ganache to cool for about 3 to 5 minutes, then pour it over the top of the cake and allow it to drizzle down the sides.
- Finish the cake with the chopped mini peanut butter cups piled on top. Place the cake back in the freezer until you are ready to serve. Set the cake out for 45 to 60 minutes before serving, so that it can soften before being sliced.
- The cake is best served within 5 to 7 days, but it could be frozen longer.
Total time does not include freezing time or cooling time.
*Since I don’t drink coffee and don’t have it on hand, I just used hot water.
**I ended up buying an 8-inch wide, 3-inch deep cake pan. If you don’t have one on hand, or if you don’t want to purchase one, you can use an 8-inch springform pan. This is the pan that I used.
Excerpted from Simply Beautiful Homemade Cakes: Extraordinary Recipes and Easy Decorating Techniques by Lindsay Conchar. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.