Easy Peanut Butter Chocolate Cookie Ice Cream Cake
This Peanut Butter Chocolate Cookie Ice Cream Cake is a rich, no-bake freezer dessert made with layers of chocolate wafer cookies, creamy peanut butter, and multiple ice cream flavors. Finished with fluffy whipped cream and chocolate shavings, this easy make-ahead dessert is perfect for summer parties, holidays, or anytime you need a crowd-pleasing treat.
- Prep Time: 10 MINS
- Freeze Time: 3 HOURS
- Total Time: 3 hours 10 minutes
- Yield: 10 SLICES 1x
- Category: Dessert
- Method: NO BAKE
- Cuisine: American
Ingredients
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1 (9-ounce) package chocolate wafer cookies
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¾ cup natural peanut butter
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1 pint vanilla ice cream
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1 pint chocolate chip ice cream
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1 pint chocolate or vanilla fudge ice cream
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1 cup heavy cream
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½ cup confectioners’ sugar
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1 ounce semisweet chocolate, finely grated (optional)
Instructions
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Line a 9-inch square baking dish with plastic wrap, leaving enough overhang to lift the cake out later.
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Arrange chocolate wafer cookies in a single layer on the bottom of the dish, fitting them snugly.
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Warm peanut butter in the microwave for about 30 seconds, just until pourable. Drizzle a portion over the cookies.
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Spoon one flavor of ice cream over the peanut butter and spread evenly.
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Add another layer of cookies and repeat layering with remaining peanut butter and ice cream flavors, finishing with cookies on top.
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Cover with plastic wrap and gently press down to compact the layers. Freeze for at least 3 hours or until firm.
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To serve, lift the cake out of the pan using the plastic wrap and invert onto a platter if desired.
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Whip heavy cream and confectioners’ sugar until stiff peaks form. Spread over the cake and sprinkle with grated chocolate before slicing.
Notes
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Let ice cream soften slightly before assembling for easier spreading.
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For clean slices, use a sharp knife warmed under hot water.
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Store leftovers tightly wrapped in the freezer for up to 1 week.