This Ice Cream Cake with Peanut Butter Ganache requires only a tiny bit of cooking—all the rest is just assembling and a little strategic waiting. The peanut butter ganache makes this easy ice cream cake recipe a real stand-out.
I was waiting in line at the drug store and the poor woman in front of me could barely juggle the six quarts of ice cream in her arms – all vanilla.
I would’ve helped her but had my own problems, struggling with the many the new hair care products I’m told I need.
The guy behind me also had a few quarts of the same ice cream, plus a 12-pack of beer and a large bag of potato chips.
It should be noted this is a person after my own heart 🙂
The two looked at each other, laughing over their common purchases.
Apparently the ice cream was on sale, and between the two of them, they’d scooped up every last quart in the store.
It’s getting hot outside, so it makes sense to stock up.
I imagined the lady had a houseful of kids – anxious for ice cream cones or sundaes with chocolate sauce.
And I imagined the guy at home alone on his couch – drapes closed and watching golf, eating chips and drinking beer, and later the ice cream directly from the tub with a spoon.
So I had the idea for this easy Ice Cream Cake with Peanut Butter Ganache while sitting on the porch one night recently – during that magic time of no distractions that happens for about five minutes every few days 🙂
Everything here is store-bought except the peanut butter ganache which is no fuss at all.
This is a super fun dessert for summer barbecues, so make two if you have a crowd.
More Recipes to Try:
Ice Cream Cake With Peanut Butter Ganache
- 2 Loaf cakes, store-bought, vanilla and chocolate (approx. weight of 12 ounces each)
- 2 Ice Cream, vanilla and chocolate, one pint each
- 3 ounces Milk Chocolate
- 1/3 cup Chocolate chips, semi-sweet
- 1/3 cup Peanut Butter, creamy
- 1/2 cup (Plus Two Tablespoons) Heavy Cream total measurement is 1/2 cup plus 2 tablespoons
- 1/2 teaspoon Vanilla
- 1/2 cup Honey Roasted Peanuts, chopped
- Prepare a standard sized loaf pan (9 x 5") by spraying the bottom and sides with non-stick baking spray, then lining the inside with plastic wrap so it overlaps the sides by about 6 inches. Use your fingers to smooth the plastic as much as possible.
- MAKE THE PEANUT BUTTER GANACHE
- Place the milk and semi-sweet chocolate in a medium sized bowl along with the peanut butter.
- Heat the cream on medium heat in a medium-sized non-stick sauce pan until it starts to bubble on the sides. Continue to heat, but not boil, about 3 minutes.
- Remove the pan from the heat and add the vanilla to the cream mixture.
- Pour the hot cream mixture over the chopped chocolate and peanut butter. Let it sit undisturbed with no stirring for 3 minutes.
- Stir from the middle of the mixture using a rubber spatula, then around the sides until it's smooth and combined.
- Set the ganache aside while compiling the rest of the cake, then any leftover ganache in the refrigerator. Note: Ganache will harden when cold. So make it spoonable, microwave for 10 seconds at a time.
- ASSEMBLE THE ICE CREAM CAKE
- Remove both ice creams from freezer until lightly softened and spoonable.
- Starting with the chocolate ice cream, transfer the ice cream to a medium bowl and stir until very smooth using a big spoon or spatula. This will make it easier to spread in the pan.
- Spoon the chocolate ice cream on the bottom of the prepared loaf pan and smooth it across the bottom evenly.
- Wipe any random ice cream smudges that may have made their way onto the sides of the pan with a paper towel.
- Slice the vanilla cake loaf in 1/2" inch slices and place on top of the chocolate ice cream in a single, even layer. See recipe notes
- Smooth a 1/3 cup of the peanut butter ganache carefully over the top in an even layer over the vanilla cake with the back of a spoon or offset spatula. Sprinkle with 3 tablespoons of chopped honey roasted peanuts.
- Place this in the freezer to set for at least 30 minutes.
- Repeat the process with the vanilla ice cream and chocolate loaf cake, freezing for at least 30 minutes. Finish the top layer with the rest of the ganache before adding a final layer of ganache.
- Sprinkle the top with whole honey roasted peanuts rather than chopped this time.
- Freeze the cake for 30 minutes, then loosely cover with the overlapping plastic wrap and continue to freeze for at least 4 hours or (preferably) overnight.
- Remove the cake from freezer 20 minutes before serving.
- Loosen the sides of the cake by running a thin knife along the edges to make sure the cake and ice cream aren't stuck to the sides.
- Grasp the plastic wrap overhang on each side and gently lift the cake out of the pan, set it on a cutting board lined with wax paper.
- Cut into slices by using a sharp knife that is dipped in very hot water and then carefully dried with a clean cloth. See recipe notes.
- Serve with an additional tablespoon or so of the peanut butter ganache on top and a sprinkle of chopped honey roasted peanuts.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
SOURCE: Studio Delicious