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Peanut Butter Chocolate Ice Cream Cake
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1/4 cup Land O Lakes® Butter, melted

3/4 cup sugar

2 large Land O Lakes® Eggs

1/4 cup milk

1 tablespoon light corn syrup

1 teaspoon vanilla extract

3 ounces unsweetened baking chocolate, melted

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Cookie Crunch Layer

1 cup coarsely crushed chocolate sandwich cookies

1 cup Homemade Hot Fudge Sauce

Ice Cream Layer

4 cups (1 quart) vanilla ice cream

1 cup creamy peanut butter


1 cup coarsely chopped mini peanut butter and chocolate cups

1/3 cup Homemade Hot Fudge Sauce, warmed

How to make

  1. STEP 1

    Heat oven to 350°F. Grease bottom of 9-inch springform pan. Wrap outside with aluminum foil; set aside.

  2. STEP 2

    Beat 1/4 cup melted butter and sugar in bowl until well mixed. Add eggs, 1 at a time, beating well after each addition. Add 1/4 cup milk, corn syrup and 1 teaspoon vanilla; beat until well mixed. Add 3 ounces melted chocolate; continue beating until well mixed. Stir in flour and baking powder until well mixed.

  3. STEP 3

    Pour brownie batter into prepared pan. Spread mixture evenly in pan. Bake 25-27 minutes or until toothpick inserted 1 inch from edge comes out clean. (Do not overbake.) Cool completely. Freeze 30 minutes.

  4. STEP 4

    Gently spread 1 cup hot fudge suce onto brownie. Sprinkle with cookie crumbs; gently press into hot fudge. Freeze 30 minutes.

  5. STEP 5

    Combine ice cream and peanut butter in medium bowl using hand mixer until just combined (some peanut butter swirls are okay). Spread on top of cookie crumb layer. Cover; freeze 8 hours or overnight until ice cream is set.

  6. STEP 6

    Remove cake from freezer; let stand 20 minutes at room temperature. Sprinkle with peanut butter chocolate cups. Pour 1/3 cup hot fudge sauce over top of cake. Serve immediately.

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