This Chocolate Peanut Butter Ice Cream Slice Cake is a perfect summer treat — easy to assemble and packed with flavor. Built in a standard loaf pan lined with plastic wrap, it layers vanilla ice cream sandwiches, a crunchy chocolate-peanut-butter ganache, and chocolate ice cream. A final coating of whipped topping and a scattering of chocolate chips plus salted roasted peanuts makes it both impressive and irresistible.
I experimented a bit to get the ganache texture right. I wanted a peanut butter-forward flavor with a satisfying crunch — think along the lines of a crisp chocolate bar — but still sliceable straight from the freezer. Rice Krispies add the crispness without making the layer brittle, and the final result is creamy, slightly crunchy, and very peanut-buttery. Taste testers loved it, though one family member preferred theirs without the cereal—so feel free to omit it if you prefer a smoother ganache.
Here the cake waits for its whipped topping. This recipe is flexible — you can personalize the layers however you like. Chopped peanut butter cups or chopped chocolate candies would be a delicious addition if you want to dial up the decadence.
I tried homemade whipped cream, but its texture changed when frozen, so I used thawed Cool Whip for the top layer to get a smooth, stable finish. Since this is an occasional indulgence, I chose convenience and a reliably creamy result.
Use salted peanuts for the garnish — the sweet-and-salty contrast complements the chocolate and peanut butter beautifully.
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Chocolate Peanut Butter Ice Cream Slice Cake
- Author: Julie
- Prep Time: 7 hours
- Total Time: 7 hours
- Yield: 10
- Category: Dessert
- Cuisine: American
Description
This Chocolate Peanut Butter Ice Cream Slice Cake layers ice cream sandwiches with a crunchy chocolate-peanut-butter ganache and chocolate ice cream for a fun frozen dessert that slices beautifully and serves easily at gatherings.
Ingredients
For the Chocolate Peanut Butter Ganache Layer
- 1/3 cup heavy cream
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup creamy peanut butter
- 1 teaspoon neutral oil (vegetable, canola, or avocado)
- 1/3 cup Rice Krispies cereal (optional for crunch)
For Assembly
- 12 vanilla ice cream sandwiches
- 1/2 carton chocolate ice cream (about 24 ounces)
- 4 ounces Cool Whip, thawed
- 2 tablespoons chocolate chips
- 2 tablespoons salted peanuts, chopped
Instructions
For the Chocolate Peanut Butter Ganache Layer
- Heat the heavy cream in a microwave-safe bowl for about 30 seconds, until hot but not boiling. Pour the cream over the chocolate chips and peanut butter, stirring until smooth. Stir in the oil, then fold in the Rice Krispies for crunch. Set aside.
- Line a standard loaf pan (about 3 x 5 x 10½ inches) with plastic wrap, leaving excess to help lift the cake later. Trim 5 ice cream sandwiches to fit and arrange them along the bottom of the pan. Pour half the ganache over the sandwiches, spread to the edges, and freeze for 30 minutes. Keep the remaining ganache at room temperature.
- Let the chocolate ice cream soften for about 10 minutes. Add small scoops evenly over the frozen ganache and gently spread to cover. Freeze the cake another 30 minutes.
- Spread the remaining ganache over the chocolate ice cream layer, then add another layer of ice cream sandwiches (trim to fit if needed). Cover with plastic wrap and freeze at least 6 hours or overnight.
- To finish, lift the cake from the pan using the plastic wrap and place it on a platter. Spread the thawed Cool Whip over the top and sides, then sprinkle with chocolate chips and chopped salted peanuts. Return to the freezer until serving.
- Slice with a large sharp knife right from the freezer for clean cuts. Allow individual slices to sit a few minutes at room temperature before serving if you prefer a softer bite.
Nutrition
- Serving Size: 1 Slice
- Calories: 515
- Sugar: 41g
- Sodium: 219mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12.4g
- Trans Fat: 0.1g
- Carbohydrates: 61g
- Fiber: 1.9g
- Protein: 9.3g
- Cholesterol: 50mg