Mini Peanut Butter Cup Ice Cream Cake
This mini ice cream cake features peanut butter cups, creamy ice cream, and rich chocolate – perfect for any occasion.
Ingredients
- 1 box chocolate cake mix
- 1 pint peanut butter ice cream softened
- 1/4 cup whipped cream
- 6 mini peanut butter cups crushed
- 2 tbsp peanut butter
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line mini cake pans with parchment paper.
- Prepare the chocolate cake mix according to package instructions.
- Pour batter into mini pans and bake for 10 minutes.
- Let cakes cool completely.
- Scoop softened peanut butter ice cream onto each cake layer.
- Freeze for at least 1 hour.
- Whip the cream and mix with peanut butter.
- Top with whipped cream, crushed peanut butter cups, and chocolate chips.
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 2%
- Potassium: 5%
Additional Notes/Tips
- For a sweeter touch, drizzle with extra peanut butter or hot fudge.
- Experiment with other candy mix-ins like crushed pretzels or caramel.
- Want a healthier twist? Swap in low-fat ice cream or cake mix!