Attention all peanut butter cup enthusiasts and dessert lovers! Prepare to indulge in a truly spectacular treat: this Peanut Butter Cup Ice Cream Cake. It features a rich, moist dark chocolate cake base, crowned with a luscious, incredibly easy no-churn peanut butter ice cream layer, all elegantly finished with a smooth, glossy chocolate ganache. This dessert isn’t just a cake; it’s a celebration of two of the world’s most beloved flavors coming together in perfect harmony, creating an unforgettable experience that will delight every palate.
Looking for more delightful ways to beat the summer heat or satisfy your sweet tooth year-round? Explore our refreshing collection of frozen treats! You might love these homemade Ice Cream Bonbons, perfect for bite-sized indulgence, or perhaps a dreamy, creamy homemade Pineapple Dole Whip for a taste of tropical paradise. Each recipe offers a unique way to enjoy a chilly dessert, but none quite capture the decadent charm of our featured Peanut Butter Cup Ice Cream Cake.
Mastering the Art of Cake Making: A Personal Journey
In a perfect culinary world, I would effortlessly whip up magnificent, show-stopping cakes that are as beautiful as they are delicious. The reality, however, is that cake baking has always presented a delightful yet persistent challenge for me. While I adore the process and the creative expression it offers, achieving that flawless, Instagram-worthy finish often feels like an elusive dream.
Despite the occasional tilted layer or slightly less-than-perfect frosting, I refuse to be discouraged. My baking journey is one of continuous learning and improvement. Over the years, I’ve managed to create a few cakes that were certainly presentable, eliciting compliments and smiles. Yet, the pursuit of cake-making mastery remains an ongoing passion, always pushing me to refine my techniques and expand my repertoire.
This dedication to improving my cake skills made me incredibly excited to discover an invaluable resource: Simply Beautiful Homemade Cakes by the incredibly talented Lindsay Conchar of Life, Love & Sugar. If you’ve ever had the pleasure of visiting Lindsay’s blog, you’ll know that she is a true artist, crafting some of the most stunning and intricate cakes you’ll ever see. Her ability to transform simple ingredients into edible works of art is truly inspiring. The moment I heard she was releasing a cookbook, I knew without a doubt that I needed a copy. This wasn’t just another cookbook; it felt like a personalized guide to unlocking the secrets of beautiful baking, a mentor in print form.
Unveiling the Secrets of Beautiful Baking: A Cookbook Review
Let me tell you, this cookbook is nothing short of gorgeous. “Simply Beautiful Homemade Cakes” is an absolute must-have for anyone who dreams of creating stunning, imaginative cakes. It’s more than just a collection of recipes; it’s a comprehensive guide filled with inspiration and practical knowledge. The pages are brimming with vibrant photographs that make every cake seem within reach, showcasing everything from elegant layer cakes to charming cupcakes, simple single-layer designs, nostalgic icebox cakes, creamy cheesecakes, and, of course, delightful ice cream cakes – and so much more!
Beyond the impressive array of recipes, what truly sets this book apart is its wealth of detailed information and helpful tutorials. It delves into the fundamentals, guiding you through essential steps like properly preparing a basic cake pan to ensure a perfect release every time, and meticulously measuring dry ingredients for consistent results. But it doesn’t stop there; Lindsay generously shares her expertise on advanced decorating techniques, such as how to artfully add decorations to the sides of your cakes, and mastering the intricate skill of piping beautiful borders. Seriously, the depth of information packed into this book is phenomenal. I’m genuinely confident that, with the guidance of “Simply Beautiful Homemade Cakes,” I’ll finally be able to achieve my long-standing goal of consistently baking truly beautiful cakes.
The Irresistible Allure of Chocolate and Peanut Butter
After carefully poring over the pages of this captivating cookbook, my heart was initially set on trying the vibrant Orange Cream Cake. However, as I continued my delicious exploration, I stumbled upon this extraordinary Peanut Butter Cup Ice Cream Cake, and all other contenders instantly faded away. I simply knew I had to make it. My love for ice cream cakes runs deep; I’ve previously crafted a festive Red Velvet Ice Cream Cake, a refreshing Strawberry Milkshake Ice Cream Cake, and a whimsical Root Beer Float Ice Cream Cake. It was clear that a peanut butter ice cream cake was the missing piece in my frozen dessert collection.
Beyond my personal preference, there’s another compelling reason for this choice: the timeless, universally adored combination of chocolate and peanut butter. The Reese’s Peanut Butter Cheesecake I shared a few years ago remains one of the most popular and frequently recreated recipes by you, my wonderful readers. Its enduring popularity is a testament to the fact that this dynamic duo of flavors holds a special place in many hearts. Knowing how much you all appreciate that irresistible blend, I was certain this Peanut Butter Cup Ice Cream Cake would be an instant hit.
Crafting Perfection: The Unique Approach to This Peanut Butter Cup Ice Cream Cake
This Peanut Butter Cup Ice Cream Cake stands apart from other ice cream cakes I’ve made, primarily due to its ingenious construction method. The process begins with baking a single layer of rich dark chocolate cake, which is then allowed to cool completely. This serves as the sturdy, flavorful foundation for our frozen masterpiece. Next, you prepare a delightful no-churn peanut butter ice cream, a game-changer for anyone without an ice cream maker. The key innovation here is that the ice cream is frozen directly on top of the cooled cake layer, never on its own. This ensures the perfect fusion of textures and flavors from the very first freeze.
The recipe specifically calls for an 8-inch cake pan, ideally one with 3-inch tall sides, which is perfect for accommodating the various layers. Realizing I didn’t own an 8-inch pan, and motivated by my newfound passion for cake-making, I decided to invest in a specific 8-inch wide, 3-inch deep cake pan. It was a worthwhile purchase, and I’m hopeful it will encourage me to bake even more beautiful cakes in the future! However, I understand that not everyone wants to buy new equipment for a single recipe. A fantastic alternative, and one that works just as well, is an 8-inch springform pan. Whichever pan you choose, ensuring it has adequate height is crucial for creating those distinct, impressive layers.
One of the most common challenges when serving an ice cream cake is the delicate balance of timing. Serve it straight from the freezer, and it’s an impenetrable block, impossible to slice or enjoy. Leave it out for too long, and you’re left with a melting, gooey mess. This Peanut Butter Cup Ice Cream Cake, however, elegantly solves this dilemma. The no-churn ice cream layer, thanks to its unique composition, doesn’t become overly runny or watery as it thaws. In fact, it holds its shape remarkably well for a significant period. This extended window for serving makes this cake incredibly convenient and stress-free, allowing you to enjoy your creation without the rush.
Now, with this triumph under my belt, my biggest dilemma will undoubtedly be choosing which delectable cake from “Simply Beautiful Homemade Cakes” I want to conquer next! The possibilities are endless, and the inspiration is overflowing.
More Decadent Peanut Butter Recipes to Savor
If you’re as devoted to the irresistible flavor of peanut butter as we are, you’re in for a treat! Explore more of our beloved peanut butter-centric recipes that promise to satisfy every craving:
- Classic Chewy Peanut Butter Cookies: Perfectly soft, chewy, and bursting with rich peanut butter flavor.
- Layered Peanut Butter Brownie Trifle: An impressive dessert featuring brownies, peanut butter cream, and whipped topping.
- Irresistible Chocolate Peanut Butter Cup Cookies: The ultimate fusion of chocolate and peanut butter in cookie form.
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Peanut Butter Cup Ice Cream Cake
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Ingredients
Chocolate Cake:
- 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
Chocolate Ganache
- 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
Instructions
Make the cake:
- Preheat the oven to 350ºF (175ºC). Line the bottom of an 8-inch cake pan with parchment paper and generously grease the sides to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. In a separate medium bowl, whisk together the hot coffee, milk, vegetable oil, and vanilla extract. Add the large egg and egg white to the wet ingredients and mix until thoroughly smooth. Note that the batter will be quite thin.
- Pour the prepared thin batter into the greased and lined 8-inch cake pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs attached, indicating it’s perfectly baked.
- Carefully remove the baked cake from the oven and allow it to cool in the pan for 2 to 3 minutes. Then, gently invert the cake onto a wire cooling rack to cool completely. Ensure the cake is entirely cool before proceeding to the next step.
Make the no-churn ice cream:
- In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until the mixture is light, fluffy, and completely smooth. Incorporate the milk and mix until no lumps remain. Add the creamy peanut butter and continue mixing until the peanut butter mixture is homogeneous and smooth. Set this creamy base aside.
- In a separate large mixer bowl fitted with a whisk attachment, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form, indicating the cream is perfectly whipped and holds its shape.
- Gently fold about one-third of the whipped cream into the peanut butter-cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until just combined, being careful not to deflate the air. Finally, gently stir in the chopped mini peanut butter cups, ensuring they are evenly distributed. Set this delightful ice cream mixture aside.
Build the cake:
- Once the chocolate cake is completely cool, use a serrated knife to carefully level the top, removing any dome so that you have a flat, even surface. This creates a stable foundation for the ice cream layer.
- Prepare your 8-inch wide, 3-inch deep cake pan (or a springform pan). Line the pan with plastic wrap, ensuring that the wrap extends generously over the edges of the pan. Place an 8-inch cardboard cake circle at the bottom of the pan, directly on top of the plastic wrap. The overhanging plastic wrap will be crucial for easily removing the frozen cake.
- Place the cooled, leveled cake layer into the bottom of the prepared pan, resting on the cake circle. For an extra clean edge, place a strip of parchment paper around the inside edges of the pan, between the cake and the pan, creating a mock collar.
- Evenly spread the prepared peanut butter ice cream mixture over the chocolate cake layer, smoothing the top with an offset spatula. Loosely cover the top of the cake with plastic wrap or foil and transfer it to the freezer. Freeze for a minimum of 6 to 7 hours, or preferably overnight, until the ice cream layer is completely firm.
- Once the cake is thoroughly frozen, remove it from the freezer. Use the overhanging plastic wrap to gently lift the entire cake out of the cake pan. Carefully transfer the frozen cake to your desired serving platter. If needed, use a warm offset spatula to smooth any imperfections on the sides for a polished finish.
Make the chocolate ganache:
- Place the semisweet chocolate chips in a small, heat-proof bowl. In a microwave-safe measuring cup, heat the heavy whipping cream until it just comes to a boil. Immediately pour the hot cream over the chocolate chips. Let the mixture stand, covered, for about 5 minutes to allow the chocolate to melt. Then, whisk the chocolate mixture gently until the chocolate is fully melted and the ganache is smooth and glossy.
- Allow the prepared ganache to cool for approximately 3 to 5 minutes. It should still be pourable but slightly thickened. Carefully pour the ganache over the top of the frozen ice cream cake, allowing it to artfully drizzle down the sides for a beautiful presentation.
- Finish the cake by piling the remaining chopped mini peanut butter cups generously on top of the ganache. Return the completed cake to the freezer until you are ready to serve. For optimal slicing and enjoyment, remove the cake from the freezer and let it sit at room temperature for 45 to 60 minutes before cutting and serving. This allows the ice cream and cake layers to soften to the perfect consistency.
Recipe Notes:
The cake is best served within 5 to 7 days for peak freshness, but it can be stored frozen for longer periods, ensuring you can enjoy this treat whenever a craving strikes.
*Since I typically don’t keep coffee on hand, I often substitute hot water in recipes that call for it. This works perfectly without compromising the rich chocolate flavor of the cake.
**I personally purchased an 8-inch wide, 3-inch deep cake pan for this recipe. If you don’t have one readily available or prefer not to buy new bakeware, an 8-inch springform pan makes an excellent alternative for easy removal of your ice cream cake.
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.