Best 4 Chocolate Peanut Butter Ice Cream Sandwich Cake Recipes
Indulge in a symphony of flavors with our spectacular Chocolate Peanut Butter Ice Cream Sandwich Cake. This delectable treat combines the irresistible taste of chocolate cake, creamy peanut butter ice cream, and crunchy chocolate chip cookies into a masterpiece that will tantalize your taste buds. Each bite offers a harmonious blend of textures and flavors, transporting you to a realm of pure indulgence. Prepare to embark on a culinary journey as we unveil the secrets behind this extraordinary dessert, including the decadent chocolate cake recipe, the velvety peanut butter ice cream recipe, and the irresistible chocolate chip cookie recipe. Let's dive into the world of flavors and create a dessert that will leave a lasting impression on your palate.
Check out the recipes below so you can choose the best recipe for yourself!
ICE CREAM SANDWICH CAKE
This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.
Provided by Blair Lonergan
Categories Dessert
Time 2h10m
Number Of Ingredients 5
Steps:
- Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
- Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
- Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
- Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
- Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 239.2 kcal, Carbohydrate 32.5 g, Protein 3.1 g, Fat 10.5 g, SaturatedFat 7.4 g, Cholesterol 20.2 mg, Sodium 156.3 mg, Sugar 17.8 g
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT
Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
- Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
- Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g
CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH CAKE
this is a good one
Provided by Patsy Fowler
Categories Ice Cream & Ices
Time 30m
Number Of Ingredients 6
Steps:
- 1. Whisk 1/2 cup peanut butter and the milk together in a medium bowl until blended. Add the dry pudding mix and beat for 2 minutes. Stir in 1 cup of cool whip.
- 2. Arrange 4 ice cream sandwiches side by side on a 24 inch long sheet of foil and then top with half of the pudding mixture. Repeat layers. Top with the remaining sandwiches.
- 3. Mix the remaining peanut butter and cool whip until blended and then spread onto the top and sides of the dessert. Freeze up to 4 hours or until firm. Top with nuts before serving.
CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE
Make and share this Chocolate-Peanut Butter Ice Cream Sandwich Cake recipe from Food.com.
Provided by Pinay0618
Categories Frozen Desserts
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- WHISK 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 minute Stir in 1 cup COOL WHIP.
- ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
- MIX remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert.
- FREEZE 4 hours or until firm. Top with nuts before serving.
Nutrition Facts : Calories 242.3, Fat 19.3, SaturatedFat 6.5, Cholesterol 27.5, Sodium 274.6, Carbohydrate 13.6, Fiber 1.9, Sugar 9.1, Protein 6.4
Tips:
- Make sure your ice cream is fully frozen before assembling the cake. This will help prevent it from melting and making the cake soggy.
- If you don't have a springform pan, you can use a regular 9x13 inch baking pan. Just be sure to line the pan with parchment paper so that the cake doesn't stick.
- You can use any flavor of ice cream you like for this cake. However, chocolate and peanut butter are a classic combination that always works well.
- If you don't have any peanut butter chips, you can use chopped peanuts instead.
- This cake is best served immediately after it's assembled. However, you can also store it in the freezer for up to 2 weeks.
Conclusion:
This chocolate peanut butter ice cream sandwich cake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cake a try. You won't be disappointed.
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