Cold Peanut Butter Cup Ice Cream Cake
A rich and creamy ice cream cake loaded with peanut butter, chocolate, and ice cream. This dessert is pure indulgence.
Ingredients
- 1 box chocolate cake mix plus ingredients to make it
- 2 cups peanut butter ice cream
- 1 cup whipped cream
- 8 –10 mini peanut butter cups chopped
- ½ cup peanut butter
- 1 cup chocolate syrup
Instructions
- Bake the Cake: Prepare the chocolate cake according to the box instructions. Let it cool completely.
- Layer Ice Cream: Spread peanut butter ice cream over the cooled cake. Freeze for 1 hour.
- Add Peanut Butter: Melt peanut butter and drizzle over the ice cream layer.
- Whipped Cream: Spread whipped cream on top, then freeze for 1 more hour.
- Add Chocolate Syrup: Drizzle chocolate syrup on top and sprinkle chopped peanut butter cups.
Notes
Nutritional Values (Per Serving):
- Calories: 320 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals (Per Serving):
- Vitamin A: 5%
- Calcium: 6%
- Iron: 10%
- Vitamin D: 2%
- Magnesium: 4%
Additional Notes/Tips:
- Let the cake thaw for a few minutes before slicing to make it easier to cut.
- If you're feeling extra, top with more peanut butter cups for added crunch.
- Try using dark chocolate cake mix for a richer flavor.