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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!

Easy Peanut Butter Mocha Ice Cream Cake

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

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Freezing time 4 hours
Total Time 4 hours 45 minutes
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.