[This post is sponsored by Nestlé! I’m so excited to share some delicious ice cream recipes with you this summer!]
My love for ice cream cake runs deeeeep.
When you see this, how could it not?!
It’s something that we only had on very very special occasions as kids. We’d share these wonderful moments together over ice cream cake once a year. It was our unicorn. And the funny thing is that most times, I think my parents just forgot that ice cream cake existed. Once we’d have it? It was all we could talk about for weeks.
My mom would make and ice cream cake-like dessert for her card club friends. They are still having card club today and I think she even occasionally still makes the dessert. But only for them. Whyyyy? We all try to go over the day after so we can have the extras and inevitably end up fighting over them because it’s just so good.
So I’m taking matters into my own hands!
Ice cream cake that’s easy but semi-fancy. That’s impressive but something you can make for dessert on a Tuesday night. That you can easily make ahead of time! Obviously.
I’m super exciting to partner with Nestlé this summer to share some incredible ice cream recipes with you. Today, we’re starting with Edy’s Slow Churned Classic Vanilla, which is amazing because this is the ONLY ice cream that my mom and aunt would buy when we were growing up. It’s so rich and wonderful and when I think of vanilla ice cream? This is what comes to mind. It’s what we grab for birthday parties and summer cones. And while I might be a chocolate girl at heart, Eddie and Max are alllllll about the vanilla.
So into the ice cream cake it goes!
GUYS. This ice cream cake. Ugh. I can’t even talk about it. It’s that good.
But at the risk of sounding like a broken record, this ice cream cake is SO delicious. It contains the best flavor combination in the world: vanilla, chocolate fudge and peanut butter.
It takes my peanut butter-dipped-spoon-covered-in-chocolate-chips snack to a whole new level.
Oh oh oh. And a pretzel and graham cracker crust. YES. Salty crust, rich vanilla flavor, thick and fudgy chocolate, all topped off with peanut butter whipped cream.
The cake is made in a springform pan so it’s super simple. The only patience-inducing part is when you have to wait for the layers to freeze before adding the next one. When my mom made her versions, that’s what I remember. WAITING for the layers to freeze!
I promise that it is totally worth it.
The flavors are incredible. The crust has crunchy texture. It’s so fun to serve as a birthday treat or a dinner party dessert. I mean, don’t you want to share lovable ice cream moments with everyone? YES.
Peanut Butter Fudge Ice Cream Cake
- 1 cup graham cracker crumbs
- 1 cup pretzel crumbs
- 8 tablespoons unsalted salted, melted
- 1 half gallon Edy’s Slow Churned Classic Vanilla Ice Cream
- 1 (14 ounce) can evaporated milk
- 1 cup sugar
- 6 ounces semisweet chocolate, chopped
- 2 cups cold heavy cream
- 2 teaspoons vanilla extract
- 2/3 cup peanut butter
Note: to make the pretzel crumbs, add 1 to 2 cups of mini pretzel twists to the food processor and blend until fine crumbs remain.
In a large bowl, stir together the graham crumbs, pretzel crumbs and melted butter until combined and moist. Press the mixture into a 9-inch springform pan. Place it in the fridge to set for 30 minutes.
Let the ice cream sit out for 10 minutes to soften a bit. Scoop it on top of the crust and spread it with a spatula. Freeze for at least 1 hour.
While that layer is freezing, make you fudge. Combine the milk, sugar and chocolate in a saucepan over medium-low heat. Stir constantly until the chocolate melts and the mixture thickens, about 10 minutes. Set it off the heat to cool and thicken more for 30 minutes. Once it’s cool, remove the pan from the freeze and quickly pour the fudge on top of the ice cream. Freeze again for 1 to 2 hours.
Place the heavy cream and vanilla in the bowl of your electric mixer fitting with the whisk attachment and beat it until stiff peaks form. Remove about 2/3 cup whipped cream from the bowl and place it in the fridge. To the remaining whipped cream, fold in the creamy peanut butter with a spatula until it’s combined and smooth.
Spread the peanut butter whipped cream on top of the fudge layer of the cake. Freeze for 1 hour.
Before serving, pipe the remaining whipped cream on the outside of the cake for decoration. Cover in sprinkles and serve!
If you want to be fancy, scoop a few scoops of vanilla ice cream on top, add a cone or two and shower with rainbow sprinkles!
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Ice cream dreams come true.