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 summer dessert 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.
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Here’s another summer dessert recipe you might like: Strawberry Cheesecake in a Jar
- FOR ONE CAKE:
- Standard loaf pan approximately 9 x 5" , lined with plastic wrap on the inside
- 2 store-bought loaf cakes one chocolate, one vanilla, approximately 12 ounces each
- 2 14 ounce pint containers of ice cream: One chocolate, one vanilla.
- FOR THE PEANUT BUTTER GANACHE:
- 3 ounces of milk chocolate
- 3 ounces 1/3 cup semi sweet chocolate (chips are okay)
- 1/3 cup creamy peanut butter
- 1/2 cup plus two tablespoons heavy cream non-dairy nut milk creamer is okay
- 1/2 teaspoon vanilla
- 1/2 cup or more of honey roasted peanuts roughly chopped
- PREPARE THE LOAF PAN
- Spray the bottom and sides of the loaf pan with non-stick spray, then place a long piece of plastic wrap inside of it, using your fingers to smooth the plastic out.
- You'll want to cut it pretty long so you have a 6-8" overlap on each side of the pan for easy lifting out later.
- FOR THE PEANUT BUTTER GANACHE:
- Chop the chocolate and place in a medium-large bowl, along with the peanut butter
- In a medium sized non-stick sauce pan, heat the cream on medium heat until it starts to bubble up on the sides. You want it heated through but not boiling and this takes about 3 minutes.
- Take pan off the heat and add in 1/2 teaspoon vanilla.
- Pour the hot cream mixture over the chopped chocolate and peanut butter and let it sit for 2-3 minutes.
- Using a rubber spatula, start by stirring in the middle of the mixture, and then around the sides until it's smooth and combined.
- This makes about 1 1/2 cups of peanut butter ganache.
- Set it aside while compiling the rest of the cake, and store the rest in the fridge.
- The ganache will harden when cold. To make it spoon-able again, just microwave for 10 seconds at a time and stir to smooth it out.
- ASSEMBLE THE ICE CREAM CAKE:
- Let both ice creams sit out at room temperature until lightly softened.
- Starting with the chocolate, put the ice cream in a medium bowl and using a big spoon or spatula stir it until smooth. This will make it easier to spread in the pan.
- Place the chocolate ice cream in the bottom of the prepared pan and smooth it across the bottom evenly.
- Wipe any random ice cream that may have made their way onto the sides of the pan with a paper towel to keep the presentation tidy 🙂
- Slice the vanilla cake loaf in half, and then in horizontal 1/2" inch slices and carefully place them on top of the chocolate ice cream. You will have scraps of the cake you can save for another use (like shoving in your mouth perhaps.)
- Place about a 1/3 cup of the peanut butter ganache over the top of the vanilla cake, smoothing it to an even layer with the back of a spoon or offset spatula. Top with 3 tablespoons of chopped honey roasted peanuts.
- Place it in the freezer to set for at least 30 minutes.
- Repeat the same process with the vanilla ice cream and chocolate cake, freezing for at least 30 minutes before adding a final layer of ganache on the top.
- Sprinkle the top with whole honey roasted peanuts rather than chopped this time.
- Place cake in the freezer for 30 minutes or more to set, then cover loosely with plastic wrap and continue to freeze for at least 4 hours or (preferably) overnight.
- Before serving, remove cake from freezer for 15-20 minutes.
- Carefully loosen the sides of the cake with a knife, making sure the cake and ice cream aren't stuck to the sides.
- Grab the plastic wrap overhang on each side and gently pull the cake out of the pan and set it on a cutting board lined with wax paper.
- Cut into slices by using a sharp chef's knife that is dipped in very hot water and dried with a clean cloth. The hot dry knife will give a clean edge to your slice for a finished look.
- Serve with an additional tablespoon or so of peanut butter ganache on the top and honey roasted peanuts sprinkled on top.
SOURCE: Studio Delicious