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Easy Peanut Butter Mocha Ice Cream Cake

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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!

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overhead shot of peanut butter mocha ice cream cake decorated with chocolate covered espresso beans

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. 

slice of easy peanut butter mocha ice cream cake on a plate with more cake in the background

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. 

Happy Thursday! 

fork taking a bite out of a slice of easy peanut butter mocha ice cream cake

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!
Print
Easy Peanut Butter Mocha Ice Cream Cake
Prep Time
30 mins
Cook Time
15 mins
Freezing time
4 hrs
Total Time
4 hrs 45 mins
 

This easy peanut butter mocha ice cream cake will be your go-to dessert for hot weather!

Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Cookie layer:
  • 1 16-ounce package chocolate chip cookie dough (or whatever your preferred cookie is)
Ice cream layers:
  • 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
Topping:
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • chocolate covered espresso beans and peanut butter chips for garnish if desired
Instructions
Cookie layer:
  1. 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.
Ice cream layers:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Topping:
  1. 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.

Comments

  1. 3scoopsofsugar says

    This is such a perfect summer treat! I feel ya on the trying to stay hydrated. I walk outside and immediately sweat. I need one of those beer hats but rather filled with ice cold lemonade or maybe this ice cream cake!! 🙂

    Reply

    • Kelsie says

      Thank you Megan! Hahaha, I think I need one of those hats too! It’s too hard to remember to carry a water bottle with me all the time 🙂

      Reply

  2. evolvewithmary says

    I wonder if you enjoy making these recipes as much as I enjoy reading about and looking at them. I have yet to have a peanut butter mocha ice cream cake, of course I’ve never even seen cake like this, but I would expect nothing less from you Kelsie. I love the way you decorated this pie, absolutely beautiful.

    Reply

    • Kelsie says

      I loooooooove baking! Nothing makes me quite as happy as getting in the kitchen and making something :). You have no idea how much it means to me to hear that you love reading my blog! I always worry that I don’t express my joy for food well enough to make other people excited. Thank you SO MUCH, dear Mary! I hope your week is going well and that you have a fabulous weekend!

      Reply

  3. Milena | Craft Beering says

    Here is my best tip Kelsie, it is = instant cool off!
    Run water from the faucet until it is ice cold or make an ice bath bowl. Then let the cold water run over your wrists – the inner side, just above the palms of your hands where you see all the veins (where people try to cut them, yikes). In about 30 sec you will begin to cool off all over.
    Similarly, dip the same area of the wrists in the ice bath (or just submerge the hands wrist deep, why not). Because the veins are so exposed and close to the skin in that area, the blood that runs trough gets cooled off very fast and ‘brings’ the lower temperature all over your body. Tried and true.
    Second best – drink hot tea. Sounds insane and works like magic.
    Third best – eat more ice-cream cake. Out of the freezer:) Just open the door, stand in front and go for it while the chilled air is billowing all over ya:) Lol. Never tried this one actually:) But wouldn’t mind finding this exact cake in my freezer.

    Reply

    • Kelsie says

      OMG! I’ve never heard of the first two before! But they both make sense. The third I’m living as we speak :). I wish I could make the cake appear in your freezer, Milena! Have a great weekend, my friend!

      Reply

  7. Ben|Havocinthekitchen says

    Please don’t rush, Kelsie. I’m here with Chey. Let’s keep pumpkins and apples for September-November cause I haven’t eaten all the cherries and watermelons yet:) However, I won’t mind some pumpkin ice cream. This ice cream cake sounds and looks great! That’s always a winning combo of flavors.

    Reply

  8. Cheyanne @ No Spoon Necessary says

    Say whaaaaaa??!!! Gurl, NO PUMPKIN. Lol. Once fall hits it will be like the interwebs threw up pumpkin flavored everything, so I am over here soaking up every little last bit of everything Summer! But I say that every year. I’m that girl that will be grilling still in October and revolting against pumpkin. 😉 Don’t get me wrong, I love me some fall weather (it’s the best), but I’m not all that fond of fall foods. They are all brown, orange and just hoe-hum. Okay, rant over. Thank you for putting up with me!! <3 Let's talk this cake! SO MUCH YES! This totally makes up for the fact that you brought up the P word in July. hahaha. Loving that this cake is easy too! TOTALLY WINNING! Cheers, friend!
    P.S. I still love ya even though you made my head spin around on my shoulders. <3

    Reply

    • Kelsie says

      Hahaha! Fall really is the season of browns, isn’t it? I’m sorry for making your head spin! I tend to be fully unable to live in the moment :). Hope you’re having a great week, Chey! And getting some rest after your move!

      Reply

  10. marcie@flavorthemoments says

    I’m getting excited for fall too but I can’t stray from summer produce yet…no way! I love these flavors and those gorgeous layers Kelsie. This is the ultimate ice cream cake!

    Reply

  11. Katherine | Love In My Oven says

    First of all, I am so with you on the pumpkin. I considered making a pumpkin pie the other day. I love summer but bring on the Fall flavours!! Second, this is so yummy looking and I love that it is no churn. I absolutely love the combo of chocolate, PB and mocha together!!! THIRD – thank you so very much for the shout out!! So sweet of you. Have a great weekend my dear!!! XOXO

    Reply

    • Kelsie says

      Hahaha! Pumpkin pie should really be a year-round thing :). You’re welcome for the shout out! I need to make that gorgeous ice cream next time I can find some rhubarb. Have a great weekend Katherine!

      Reply

  15. David | Spiced says

    Kelsie. We need to have a chat. You keep making all of these amazing desserts, but I know you must eat something other than dessert in your house. So where do the extra desserts go? Is there an amazing section of your freezer dedicated to past treats? If so, I need the password or secret key or whatever to get into there! This cake sounds amazing. You’ve got so many layers of flavor in there! Plus, coffee. I’m a huge fan of coffee in desserts! Also, when does Fall officially arrive in Phoenix? January?

    Reply

    • Kelsie says

      Hahaha! I have such a small freezer now that the whole thing is dedicated to desserts. No secret code needed, you’re welcome to raid the freezer any time! I’m pretty sure we don’t actually have Fall here–we go straight from late summer to early summer. Or so I imagine :). Thank you David! Have a great weekend, my friend!

      Reply

  16. Carlee says

    Pass me a slice please and we can eat delicious ice cream goodness while we talk about pumpkin. I have the strange urge to bake pumpkin muffins and I can barely think it is so hot outside. It doesn’t even make sense!

    Reply

    • Kelsie says

      I know! Where are these pumpkin cravings coming from? It’s nuts! We definitely need to talk about it over some cake 🙂

      Reply

  19. lynne hoareau says

    I absolutely love this homemade ice-cream. My mom used to make the identical one with condensed milk and cream. The combo of the coffee, chocolate, and peanut butter is brilliant 🙂 Have a great weekend !

    Reply

  20. Miriam @londonkitchendiaries says

    What a lovely summer treat! Chocolate & Peanut butter are definetely a winner all year round but now I am dreaming of pumpkin soup too 🙂 Have a lovely weekend, Kelsie!

    Reply

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