This easy peanut butter mocha ice cream cake features a shortcut cookie crust and layers of no churn ice cream, making it the perfect summer dessert!
I have a confession to make. It’s the middle of July and all I can think about is pumpkin. Pumpkin bread, pumpkin pie, pumpkin spice lattes—this last one has me confused because I’ve never in my life consumed a PSL.
I’m thinking the Phoenix heat has me craving boot-and-sweater weather (yay!) and of course pumpkin is fall in edible form.
All the pumpkin cravings have me struggling to come up with summer-y recipes. So I was like, what’s something I could eat every.single.day no matter the season? The answer to that is (and always has been and always will be): chocolate and peanut butter. With a dash of coffee for good measure.
How to make that perfect combo summer-appropriate? With an ice cream cake!
A super easy, no-churn, barely any effort at all peanut butter mocha ice cream cake, to be precise.
With most of my energy lately being dedicated to staying hydrated in the 110-degree heat, I’m all about EASY desserts. And guys, it doesn’t get easier than this. For the crust I once again turned to my new favorite thing: store-bought cookie dough. If you’re not feeling the chocolate chip cookie crust you could use a peanut butter cookie crust, or even go no-bake and use an Oreo crust. (In that case you’ll want to freeze it before filling it with the ice cream.)
And oooohhhhh those ice cream layers! We top our cookie crust with a layer of no-churn peanut butter ice cream and a layer of no-churn mocha ice cream. (For the record, I’m considering donating my ice cream maker to Goodwill. No-churn is where it’s at.)
Gimme a slice or three of this ridiculously easy ice cream cake and life is good. Very, very good.
But back to hydration for a sec—if anyone out there has tips for drinking what feels like 53 times your weight in water every day could you share them? I feel like I’m going to float away. . .
AND! If you’re looking for another no-churn ice cream recipe you HAVE to check out my friend Katherine’s roasted strawberry-rhubarb no churn version. I’ve been dying ever since she posted it last week.
This easy peanut butter mocha ice cream cake will be your go-to dessert for hot weather!
- 1 16-ounce package chocolate chip cookie dough (or whatever your preferred cookie is)
- 1/3 cup creamy peanut butter
- 1 14 ounce can sweetened condensed milk
- 5 tablespoons cocoa powder sifted
- 1 tablespoon instant espresso powder
- 2 cups heavy cream well chilled
- 1/2 cup peanut butter chips
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- chocolate covered espresso beans and peanut butter chips for garnish if desired
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and press the cookie dough into an even layer in the bottom of the pan. Bake 15 to 18 minutes, until cookie is beginning to set around the edges. Cool completely before proceeding.
Warm the peanut butter in the microwave until it is slightly melted but not hot. Stir in the sweetened condensed milk until well combined. Divide the mixture evenly between two bowls. Mix the cocoa powder and espresso powder into one of the bowls and set bowls aside.
In the bowl of a stand mixer fitted with the whisk attachment (or with an electric mixer and a large mixing bowl) beat the heavy cream until it forms stiff peaks. Fold about 1/4 cup of whipped cream into each of the bowls just to lighten, then divide the heavy cream evenly between the bowls and fold in the rest. Gently fold the peanut butter chips into the bowl that doesn’t have the chocolate.
Spread the contents of one of the bowls into an even layer over the cooled cookie base. Place the pan and the other bowl of ice cream in the freezer for 30 minutes.
Remove the second bowl of ice cream from the freezer and let sit until it’s just soft enough to spread. Remove the springform pan from the freezer and spread the ice cream over the top of the cake. Cover with plastic wrap and freeze for at least 4 hours, or overnight.
Place the heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment and beat to stiff peaks. Spread and/or pipe over the frozen cake and top with chocolate covered espresso beans or peanut butter chips. Freeze for at least 1 hour. Let the cake sit at room temp for a few minutes before releasing from the pan; you might need to run hot water over the sides of the pan to get the cake to release. Slice and serve.