Hot Fudge Peanut Butter Ice Cream Cake
healthierhomemade.co
January 20, 2025
super easy
This hot fudge peanut butter ice cream cake is the ultimate summer dessert that combines rich chocolate and creamy peanut butter flavors. Layers of chocolate and peanut butter ice cream are nestled between ribbons of hot fudge sauce and chocolate cookie crust. Topped with whipped cream, chopped peanut butter cups, and a final drizzle of hot fudge, this cake is a showstopper at any gathering. This easy-to-assemble treat will become your go-to recipe for warm weather celebrations.
Hot Fudge Peanut Butter Ice Cream Cake
Servings: 10
Equipment
- 1 spring form pan
- parchment paper
- 1 large bowl
Ingredients
- 2 1/2 cup Einkorn flour
- 8 tbsp Butter (room temperature (softened))
- 1 cup Coconut sugar
- 3 tbsp Honey
- 1 tsp Vanilla
- 1/2 tsp Pink himalayan salt
- 3 tbsp Whole milk
- 1 tsp Baking soda
- 3 tbsp Cacao powder
Filling
- 1 cup Natural peanut butter
- 48 fl oz Chocolate ice cream (We love Aldi Specially Selected)
- 4 oz Hot fudge melted
Instructions
- Preheat oven to 350f
- Combine 8 tbsp Butter and 1 cup Coconut sugar and whisk until combined and slightly fluffy.
- Add in 1 tsp Vanilla and 3 tbsp Honey and mix. Then add in the 1/2 tsp Pink himalayan salt, 3 tbsp Whole milk, 1 tsp Baking soda, 3 tbsp Cacao powder, and 2 1/2 cup Einkorn flour well.
- Press into a parchment lined spring form pan. Bake in the oven for 10-12 minutes.
- Let Cool
Filling
- Spread the 1 cup Natural peanut butter on the crust and freeze about 4 hours.
- Let 48 fl oz Chocolate ice cream sit out 20 minutes to soften.
- Spread the ice cream on top of peanut butter.
- Drizzle 4 oz Hot fudge melted on top.
- Freeze until you are ready to serve. When it is time to serve, let rest on the counter 20-30 minutes before cutting.
Notes
- Wrap and freeze for up to 1 month.
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