6 INGREDIENTS CHOCOLATE PEANUT BUTTER ICE CREAM CAKE

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This 6 Ingredient Chocolate Peanut Butter Ice Cream Cake is the go-to summer dessert…super easy, super simple, yet so delicious. The filling is made with two base ingredients, high-quality chocolate ice cream, and creamy peanut butter. The crust is a mix of sweet chocolate wafer cookies and salted butter.

When combined with the creamy chocolate peanut butter ice cream filling it makes for a mouthwatering cake that’s chocolatey, peanutty, super creamy, and a touch salty. Once the cake is frozen, top with homemade “magic shell” and salty peanuts. This is everyone’s favorite summertime ice cream cake!

INGREDIENTS

• 1 box (9 ounce) chocolate wafer cookies
• 6 tablespoons salted butter, melted
• 3 pints chocolate ice cream, slightly softened*
• 1 jar (16 ounce) creamy peanut butter (about 2 cups)
• 12 ounces dark, semi-sweet, or milk chocolate, chopped
• 1 tablespoon coconut oil (optional)
• roasted peanuts, roughly chopped, for topping (optional)

INSTRUCTIONS

1. Line an 8-inch springform pan with parchment paper.
2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.
3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or preferably overnight.
4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with peanuts and then return the cake to the freezer until ready to serve.
5. Remove the cake from the freezer 10 minutes before slicing, slice and serve immediately.

RECIPE NOTES
*Remove the ice cream 10 minutes before using to allow it to soften slightly.
*If you do not have a food processor just add the cookies to a large ziplock bag and use a rolling pin to smash the cookies into crumbs. Or simply crush them by stepping all over the bag!

Recipe Adapted : nonnie's 6 ingredient chocolate peanut butter ice cream cake @ halfbakedharvest