• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Homemade In The Kitchen

Small Batch Recipes and Recipes For Two Made From Scratch

Header Right

  • About
  • Recipes
  • Work With Me
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

May 16, 2016

Buckeye Ice Cream Cake (Chocolate Peanut Butter Ice Cream Cake)

Share this post → Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

What’s better than birthday cake? This Buckeye Ice Cream Cake recipe (Chocolate Peanut Butter Ice Cream Cake) with a chocolate cookie crust, chocolate ice cream, crunchy peanut butter fudge, and peanut butter ice cream, all covered with homemade peanut butter whipped cream.


Buckeye Ice Cream Cake (Chocolate Peanut Butter)

Happy birthday to me! Actually May 15 is my birthday but nothing wrong with celebrating it all week/all month/all year. It’s not a milestone birthday, so it’s simply another year with another cake.

Every year, I make my own birthday cake. If someone else makes (or buys) me a cake, then that means I ate two birthday cakes that year.

If I had to choose the ultimate birthday cake, it’s ice cream cake. One year at my previous job, my coworkers didn’t know what flavor to make me, so they bought me an ice cream cake. The GOOD kind from Dairy Queen. Not the tasteless kind from the grocery store freezer.

However, buying one of their cakes gets you only so far; you pick whichever flavors are available, which isn’t much. You certainly couldn’t buy anything epic like this Buckeye Ice Cream Cake recipe with its chocolate and peanut butter layers.

My buckeye layer cake was such a huge hit, I decided to keep with that theme and turn it into an ice cream cake.

A chocolate cookie crust filled with one layer of chocolate ice cream, one layer of peanut butter fudge and crunch (just like a Dairy Queen ice cream cake with peanut butter cups added), and one layer of peanut butter ice cream, all covered with homemade peanut butter whipped cream. Now that’s how you celebrate a birthday.


Buckeye Ice Cream Cake (Chocolate Peanut Butter)

Ice cream – should you make it or buy it? I’ll let you decide as this cake can be made either way.

I have a recipe for homemade peanut butter cup ice cream where you throw everything in a blender then freeze.

Then I have my German chocolate cake ice cream I use for chocolate ice cream minus the frosting.

However, seeing that it’s my birthday, I decided to cut myself a break and buy both ice creams. Turns out finding peanut butter ice cream at the store can be a little tough. I kept finding chocolate peanut butter ice cream or (worse) vanilla ice cream with a peanut butter swirl. Nothing against vanilla ice cream but come on – I do not want a peanut butter swirl when I want peanut butter ice cream.

At this point I thought I had to give in and make my own when I finally found what I was looking for. If you do decide to make my homemade recipes, make sure you double both recipes because you’ll need at least 1 quart of ice cream.


Buckeye Ice Cream Cake (Chocolate Peanut Butter)

The secret ingredient to making an ice cream cake is patience. You’ll spend more time waiting than assembling and eating.

Each layer gets 30 minutes of chill time before you move onto the next step. You want the ice cream to be soft enough to spread without melting everywhere, which is usually about 10 minutes sitting on the counter.

If you’re using homemade ice cream, you may need to wait a little longer.


Buckeye Ice Cream Cake (Chocolate Peanut Butter)

How To Cut An Ice Cream Cake

Cutting an ice cream cake without it turning into a hot mess can be frustrating, but here’s a trick to make serving easier.

Thaw the cake prior to serving, either 30 minutes in the refrigerator or 15 minutes on the counter. Warm a long serrated knife in some hot water, dry off excess water, and cut a slice. Repeat between each cut.

Although this is nowhere near being a small batch recipe, luckily it freezes well. This means you don’t have to throw away stale cake you didn’t eat. That also means you have a dangerous temptation in your freezer right now.

The best way to store an ice cream cake is in an airtight container. If you don’t have one, put it back in the springform pan and cover well with plastic wrap.

Buckeye Ice Cream Cake (Chocolate Peanut Butter Ice Cream Cake)

Buckeye Ice Cream Cake (Chocolate Peanut Butter Ice Cream Cake)

Yield: 10-12 servings

Freeze Time: 2 1/2 hours

Ingredients

  • 2 1/2 cups chocolate sandwich cookie crumbs
  • 6 tablespoons butter, melted
  • 1 1/2 quarts chocolate ice cream
  • 1/2 cup hot fudge sauce (homemade or store bought)
  • 1 cup chopped chocolate sandwich cookies
  • 1 cup chopped peanut butter cups
  • 1 1/2 quarts peanut butter ice cream

Peanut Butter Whipped Cream

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/4 cup smooth peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chopped peanut butter cups

Instructions

  1. In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom and roughly 2 inches up the side of a 8.5 inch or 9 inch springform pan. Freeze for 30 minutes.
  2. Take the pan out of the freezer. Let the chocolate ice cream sit at room temperature for 5-10 minutes. Scoop ice cream into the crust then spread evenly with an offset spatula. Freeze for 30 minutes.
  3. If hot fudge sauce is solid, heat in the microwave for 5-10 seconds or until liquid. Mix sauce with the chopped cookies and peanut butter cups in a large bowl. Remove the pan from the freezer, evenly spread the hot fudge layer on top of the ice cream. Freeze for 30 minutes.
  4. Take the pan out of the freezer. Let the peanut butter ice cream sit at room temperature for 5-10 minutes. Scoop ice cream on top of the fudge layer then spread evenly with an offset spatula. Freeze for 30 minutes.
  5. Make the peanut butter whipped cream: In a large mixing bowl (preferably a stand mixer with the whisk attachment), beat the cream on high speed until it thickens and soft peaks form (when you pull the beaters straight up, peaks will form but fall over). Add the powdered sugar, peanut butter, and vanilla then continue beating on high speed until stiff peaks form (peaks will form but not fall over).
  6. Remove the pan from the freezer. Run a knife around the inside edge of the pan then remove the side of the pan. Cover completely with the whipped cream then top with peanut butter cups. Freeze for 30 minutes. Cover the cake, either with a cake container or plastic wrap, then keep frozen until ready to serve.

© Carla Cardello - Homemade In The Kitchen
Share this post → Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

Filed Under: Cakes, Ice Cream + Frozen Tagged With: heavy cream, Oreo, peanut butter, peanut butter cups

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. Rachel says

    May 16, 2016 at 7:19 AM

    Happy birthday! Mine’s in November, and I’d like one of these cakes, please. :)

    Reply
    • Carla says

      May 18, 2016 at 8:27 PM

      Thanks! I wonder if the post office will deliver it ;)

      Reply
  2. Kayle (The Cooking Actress) says

    June 8, 2016 at 7:04 PM

    THIS IS SUCH AN EPIC BIRTHDAY CAKE–seriously….best ice cream cake ever. Pinning!

    Reply
  3. susan says

    July 22, 2016 at 2:17 PM

    so where did you find the peanut butter ice ceram? Don’t really want to make it, unless you can just add peanut butter to vanilla ice cream and blend/refreeze it – but I haven never seen it in any of our stores

    Reply
    • Carla says

      July 22, 2016 at 2:58 PM

      This is the peanut butter ice cream I used: http://www.breyers.com/product/detail/113870/reeses-peanut-butter-cups I also saw this but you’d need to buy two pints: http://www.benjerry.com/flavors/peanut-butter-cup-ice-cream/

      Reply
  4. Rose says

    June 23, 2017 at 10:04 AM

    I made it for my husband’s birthday. It was delicious!! Thanks for posting the recipe

    Reply
    • Carla says

      June 23, 2017 at 10:35 AM

      Glad everyone enjoyed it! Happy birthday to your husband.

      Reply
  5. 2pots2cook says

    July 22, 2017 at 3:58 AM

    I wish you are my neighbour ! :-) Thank you for this beauty !

    Reply
  6. Sam says

    May 14, 2018 at 7:06 AM

    For crusts in pies like this, I use Oreo peanut butter cookies.

    Can’t you make the print tinier & more faded?

    Reply
    • Carla says

      May 19, 2018 at 4:38 PM

      Oh I love the idea of extra peanut butter in the crust!

      Reply
  7. Linda nagri says

    July 19, 2018 at 8:11 PM

    Can I make this in a rectangular pan

    Reply
    • Carla says

      July 20, 2018 at 9:45 AM

      In theory you can. My biggest concern would be removing it from the pan to serve (hence why I used a springform pan). What you can do is line the pan with parchment paper, leaving handles so you can lift the cake out of the pan if needed.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Nice To Meet You!
I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

Learn more →
Subscribe
Disclosures and Disclaimers

Footer

Stay Updated

Subscribe to new recipes via email:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
Disclosures, Disclaimers, and Private Policy

Latest Recipes

Red Velvet Cupcakes (Small Batch)

Small Batch Red Velvet Cupcakes

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

Read More

6 Inch Gingerbread Cake

6 Inch Gingerbread Cake

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

Read More

Easy Mini Cheesecake Recipes

Easy Mini Cheesecake Recipes (Small Batch)

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

Read More

Small Batch Mini Cheesecakes

Mini Cheesecakes (Small Batch)

Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Serve with cherry pie filling as a dessert for two. Continuing my cheesecake ...

Read More

Small Chocolate Cheesecake recipe

6 Inch Chocolate Cheesecake Recipe

In the mood to bake a small cheesecake? My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. Since all of this month I brought you both ...

Read More

6 Inch Pumpkin Cheesecake recipe

6 Inch Pumpkin Cheesecake Recipe

In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream. Last week I mentioned not being able ...

Read More

6 Inch Cheesecake Recipe

6 Inch Cheesecake Recipe

Looking to bake a small cheesecake? My 6 Inch Cheesecake recipe is a creamy dessert for two ideal for any occasion. Garnish with cherry pie filling, whipped cream, and more! I've had several ...

Read More

What To Do With Leftover Egg Yolks

What To Do With Leftover Egg Yolks

Have leftover egg yolks in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg yolks so you don't have to throw them out again. After posting my What To Do With ...

Read More

What To Do With Leftover Egg Whites

What To Do With Leftover Egg Whites

Have leftover egg whites in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg whites so you don't have to throw them out again. I've been developing small batch ...

Read More

Copyright© 2021 · Designed by Deluxe Designs

Footer

Stay Updated

Subscribe to new recipes via email:

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
© Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
Disclosures, Disclaimers, and Private Policy

Latest Recipes

Red Velvet Cupcakes (Small Batch)

Small Batch Red Velvet Cupcakes

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

Read More

6 Inch Gingerbread Cake

6 Inch Gingerbread Cake

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

Read More

Easy Mini Cheesecake Recipes

Easy Mini Cheesecake Recipes (Small Batch)

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

Read More

Small Batch Mini Cheesecakes

Mini Cheesecakes (Small Batch)

Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Serve with cherry pie filling as a dessert for two. Continuing my cheesecake ...

Read More

Small Chocolate Cheesecake recipe

6 Inch Chocolate Cheesecake Recipe

In the mood to bake a small cheesecake? My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. Since all of this month I brought you both ...

Read More

6 Inch Pumpkin Cheesecake recipe

6 Inch Pumpkin Cheesecake Recipe

In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream. Last week I mentioned not being able ...

Read More

6 Inch Cheesecake Recipe

6 Inch Cheesecake Recipe

Looking to bake a small cheesecake? My 6 Inch Cheesecake recipe is a creamy dessert for two ideal for any occasion. Garnish with cherry pie filling, whipped cream, and more! I've had several ...

Read More

What To Do With Leftover Egg Yolks

What To Do With Leftover Egg Yolks

Have leftover egg yolks in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg yolks so you don't have to throw them out again. After posting my What To Do With ...

Read More

What To Do With Leftover Egg Whites

What To Do With Leftover Egg Whites

Have leftover egg whites in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg whites so you don't have to throw them out again. I've been developing small batch ...

Read More

Copyright© 2021 · Designed by Deluxe Designs