This Gluten Free Chocolate Peanut Butter Cup Ice Cream Cake is the cake for chocolate and peanut butter lovers. It’s made up of two layers of gluten free chocolate cake and two layers of homemade chocolate peanut butter cup ice cream that are frosted with peanut butter whipped cream and coated in chocolate ganache. Then it’s topped with peanut butter cups and dusted with peanut butter powder. Holy cow deliciousness.
Gluten Free Chocolate Peanut Butter Cup Ice Cream Cake
Last month, I shared a little birthday cake with you on Instagram. It was Adam’s birthday cake that was made last minute and we dove into it faster than I could take pictures of it. I also didn’t really spend extra time to make it pretty and, more importantly, I would have felt bad about hijacking his birthday cake and cutting into it before he could even make a wish and blow out the candles.
So I decided to wait and share that glorious gluten free chocolate peanut butter ice cream cup cake with you for another time and another celebration. And yes, today, a random obscure Thursday in April is a celebration because we are celebrating the birth of What The Fork Food Blog. Yep, happy birthday little blog baby, you’re one!
Or should I say happy anniversary? Not really sure what term I’m supposed to go with for website, so we’ll just go with Happy Birthda-versary, k? It’s totally fun to say too, happy birthdaversary! There’s a nice little ring to it. I think that might catch on so remember, you heard it here first.
Also, in true birthday/anniversary/birthdaversary fashion, there are gifts. Lots of wonderful, glorious gifts. Not for me, for you! What The Fork Food Blog is nothing without you, my loyal readers, who have helped this little website grown leaps and bounds in the last year.
So, for you, and with the help of some great sponsors, (Le Creuset, Casabella, Silpat and KitchenIQ), I’m having a grand old giveaway! You can enter the giveaway at the end of the post. Good luck!
Now, lets get down to the cake. My frosting and piping skills are still a work in progress, but this cake, it is truly a little masterpiece. What it may lack in appearance it more than makes up for it in taste and flavor. It’s basically a homemade version of Cold Stone Creamery’s peanut butter playground, which was Adam’s favorite cake before going gluten-free.
You might need to take a seat for this description, so here it goes. The cake is a 6 inch gluten free chocolate cake with two layers of homemade chocolate peanut butter cup ice cream. It’s frosted in peanut butter whipped cream and coated in chocolate ganache and topped with some extra peanut butter cups and a dusting of peanut butter powder. Yep, you can go ahead and pick your chin up off the floor.
This cake is a serious show stopper. Yes, it’s a labor of love. But any labor of love for chocolate and peanut butter cups is worth laboring for. There are several steps, lots of chilling time and time to set up BUT there isn’t a single step that is overly difficult.
And to make it a little bit easier on yourself, you don’t have to coat the whole cake in ganache, you could just pour some over the top and let it drip down like I did for Adam’s birthday. The ganache coating was probably the most difficult part, and by difficult, I mean tedious. But again, an advanced level difficulty is not needed.
This is definitely one of those cakes that you’re going to want to make at least once in your life. It absolutely has a place on any chocolate peanut butter lover’s bucket list. Enjoy!
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Chocolate Peanut Butter Cup Ice Cream Cake
Ingredients
For the Cake
- 3/4 C + 2 Tbsp gluten free all purpose flour
- 1/2 tsp xanthan gum
- 1 C granulated sugar
- 1/4 C + 2 Tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 C buttermilk*
- 1/4 C canola oil
- 1 egg room temperature
- 1 tsp vanilla extract
- 1/2 C hot coffee
For the Ice Cream
- 1/2 C cocoa powder
- 1/3 C granulated sugar
- 1/4 C brown sugar
- 3/4 C whole milk
- 1 1/2 C heavy cream
- 2 tsp vanilla extract
- 1 C peanut butter cups chopped (10-12 full sized)
For the Peanut Butter Whipped Cream
- 1 C heavy whipping cream
- 2 Tbsp powdered sugar
- 2 Tbsp natural peanut butter
- 1/4 tsp vanilla extract
For the Chocolate Ganache:
- 1 C heavy cream
- 2 C semi-sweet chocolate chips
- 4 Reese's peanut butter cups* optional
- peanut butter powder for dusting optional
Instructions
- Preheat oven to 350 degrees. Spray 2 6-inch round cake pans, line with parchment paper (cut to fit the pans) and then spray with non-stick spray again.
- In a large bowl, sift together the flour, xanthan gum, sugar, cocoa powder, baking soda, baking powder and salt. In a separate bowl, whisk together the buttermilk, oil, egg and vanilla. Pour the wet ingredients into the dry ingredients and mix until combined. Stir in the coffee.
- Pour the batter evenly between the two prepared cake pans and bake at 350 degrees for 25-30 min. Mine took 27 minutes.
- Cool cakes in the pan 20 minutes and then cool completely on a wire rack. When the cakes are cooled completely, wrap in plastic wrap until ready to use. You can also freeze them at this point.
- While the cakes are cooling, prepare the ice cream.
- Whisk together the cocoa powder, sugars, milk, cream and vanilla extract until the sugar is dissolved. Pour into an ice cream machine and churn according to manufacturer directions. I churned mine about 20 minutes before mixing in the peanut butter cups.
- While the ice cream is churning, line the two (clean) 6 inch cake pans with plastic wrap - use enough so that it over-hangs enough to be able to fold back over to cover the ice cream.
- When the ice cream is ready, transfer it to thick pans, splitting it evenly between the two pans. Compress the ice cream into the pans as much as possible and smooth out the top with a spatula. Fold the plastic wrap over the ice cream to cover. Freeze (on a flat surface) at least two hours.
- When the ice cream is frozen solid, layer the cakes and ice cream. Place 1 layer of cake on a flat plate (that fits in your freezer). You can also cut out a piece of cardboard for your base and and wrap it aluminum foil, which is what I did.
- Carefully place one ice cream layer on top of the cake layer. Repeat layering with the remaining cake and ice cream layers. Place in the freezer while preparing the whipped cream.
- To make the whip cream, use a hand or stand mixer fitted with the whisk attachment. Whisk together the heavy whipping cream, peanut butter, powdered sugar and vanilla extract until stiff peaks form. To frost the cake, spread in an even layer on the top and sides. Use an offset spatula to make the frosting as smooth as possible. Freeze for at least 1 hour before topping with the ganache.
- When the whipped cream frosting is frozen solid, prepare the whipped cream. Add the heavy cream and chocolate chips to a microwave safe bowl and heat at 50% power for 1 minute. Stir well and heat at 50% power for 20 second intervals until the chocolate is completely melted, stirring well between each heating.
- Pour the ganache over the top of the cake, a little bit at a time, and use and offset spatula to slowly bring the ganache down the side of the cake and spread evenly on the sides. Add more ganache a little at a time as needed. Don't add it all at once or it will pour down the sides faster than you can spend it.
- Arrange the sliced peanut butter cups on the top of the cake for garnish and dust with peanut butter powder. Use any leftover ganache to pipe along the bottom of the cake. Freeze until ready to serve. Remove from the freezer 5-10 minutes before cutting.
Notes
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
This post is linked to Inspiration Monday, Made by You Monday, Two Cup Tuesday, Totally Talented Tuesdays, Create Link Inspire, You’re Gonna Love It Tuesday, The SITS Girls, Create & Share DIY and Recipe Party, Gluten-Free Wednesdays, What’s Cookin’ Wednesday, Allergy Free Wednesday, Wine’d Down Wednesday, Full Plate Thursday, Showcase Your Talent Thursday, Create it Thursday, Crafty and Delicious Party, Your Turn To Shine, Pin Junkie Pin Party, Gluten-Free Fridays, Link Party Palooza, Savoring Saturdays, Weekend Wind-Down, Weekend Potluck and Best of the Weekend.
Hi Shay,
Can this cake be made with store bought ice cream? Or can it be made without the ice cream at all? We don’t have an ice cream maker to churn ice cream at home! Thanks!
Yes! You can use any ice cream you’d like 🙂
My grandkids are also dairy free. Any advice on making gone ice cream dairy free?
There are lots of dairy free ice creams available now. I would choose a store-bought one made with oat milk or cashew milk. I find those to be creamier and have a better texture/flavor than dairy free ice cream made with coconut milk.
Hi Sharon!
I love this recipe and would love to make it for my mother, whom loves to bake and not so long ago discovered she was gluten intolerant. This made her a bit sad and she had her up and downs when it comes to baking gluten free. So I wanted to surprise her with this delicious cake.
However she is also lactose intolerant and I was hoping you could help me with some suggestions of what I could use instead of the peanut butter cups? Because they are unfortunately not lactose free. All the other ingredients I can get lactose free.
Kind regards
/Nanna
Hi! Justin’s makes a a dark chocolate peanut butter cups that are dairy free:
Free2B also makes dairy free Sun Flower Butter cups in dark chocolate () or rice milk chocolate ()
Hope that helps!
Oh yum! This is a must make for my kitchen! My kids will love it. I will beta test the recipe tomorrow.
Oh. My. Gosh. This cake NEEDS to be in my life!
Sharon, this cake is SUCH a stunner! My family has always loved ice cream cakes so I know they’d flip over this one! Had to feature this on All Gluten-Free Desserts, of course. 🙂
Happy Sunday!
Shirley
I want this for breakfast! Over the top amazing! Thanks for linking up with What’s Cookin’ Wednesday!
I’m most excited about the Le Creuset Heritage Pie Dish.
There are no words to adequately describe this amazing cake. I could almost taste it – truly decadent and beautiful.
i would love the pie dish.
Amazing post, totally pinning! xo
Definitely most excited to win the Silpat! 😀
The pie dish would make me smile;)
Love your blog!!!!!
Love your blog and I would love to win any piece.
This looks delish! I will have to make this. The silpat would come in handy making this. Fingers crossed.
My birthday is next wk and I would love the le creuset and or the cake!!
I would love to win because I have been wanting a new pie dish for a while now!
This looks great. I know my wife would love this cake with the peanut butter cups. I would love to win any of the pieces.
I would love to win the Le Crueset pie plate.
The pie dish is exciting!
I’m most excited about the Heritage Pie Dish!
Oh my goodness that looks SO. GOOD! Get in my belly NOW! I’m really disappointed we aren’t neighbors. LOL!
xo,
Megan
love to win the Silpat
Le Creuset is amazing. Any piece from them is instantly a kitchen classic!
Dear Sharon, Happy Blogiversary!! What a beautiful cake…a wonderful way to celebrate. Happy to be part of the party. I would love to win one of the Le Creuset pieces. Thank you for hosting this beautiful giveaway too! xo, Catherine
This looks so good! Pinning!!
The Silpat! I need one so bad!
Your cake is just absolutely amazing!! I want a slice right now!! As for LeCreuset…I would be thrilled to win ANYTHING in their line…I have eyeing their stuff for years…I need to hint more with my husband!
What a beautiful cake….chocolate and peanut butter are the best combo ever!!
Thanks Cathy!
Perfect cake for the peanut butter and chocolate fiend in my house!!
Yes, they will rejoice!
Your desserts are always so dangerous. Haha. Thanks so much for sharing this with us at Savoring Satudays, and happy blog-birthday. 😉
Cute new logo, btw!
lol that’s why I only make them when I know I can bring them somewhere to share 😉
This cake has my name written all over it! Well, okay, I guess it has your name since it is your blog anniversary. But man, I wish that was my slice up there! 😉 Congrats on your blog anniversary! Love all the prizes you chose, but especially the Le Creuset!
Thanks Michelle! I’m getting lots of requests for this cake lol
Happy anniversary! I’d love to win the Silpat Roul’Pat
The cake looks divine! Congrats on your Blog-aversary..
I’d be happy to win anything because I never win anything, ha ha.
I love pie birds! A friend once brought me one back from a trip to Ireland, and I have been infatuated with them ever since!
And ohhhhhhh, that cake!
The blue pie bird! I want one so badly I can taste it! 🙂
Le crueset of course
Chocolate Peanut butter ICECREAM cake SOUNDS AND LOOKS SO GOOD!…. I could eat the whole cake in a few days.. ( if I hide it from my family:)
They’d be so upset if you hid his from them! But.. if they don’t find out…
Holy yum. This looks amazing. Stopping by from What’s Cookin Wednesday!
I’m going to have to have someone make this for me for my birthday. So indulgent! I have to share it on Savoring Saturdays this week. Thanks for linking up!
Thanks Brianna! I’d make it for you if you weren’t in the other side of the country, I don’t think it’d travel well lol
Okay THIS is like my dream dessert all wrapped up into one. Dark chocolate, peanut butter AND ice cream? You’ve got me drooling over here 🙂
Right?! It’s the chocolate peanut butter lovers ultimate dessert for sure
The ice cream cake looks lovely!! And so does the giveaway.
I’m most excited about the LeCreuset pie plate and bird, and the rolling pin.
thanks for the generous giveaway!
Happy blog birthday, Sharon! Congrats on your first year! This amazing cake is the perfect way to celebrate! Chocolate and peanut butter is the best combo!
Happy Birthda-versary!!! I would love to have the Silpat!!
I’m super excited to win the Le Creuset Heritage Pie Dish!
This cake is ridiculous in the best way possible! Totally worth the labor 🙂
All of the prizes are great, though I would love to have the Le Creuset pie plate.
Such a pretty cake! Since I love pies, definitely a pie plate 🙂
I would love the pie dish!
Congratulations on one year! You’ve done amazing so far and even inspired me to get my lazy ass in gear. Now that cake! There are not words! This may be my husband’s dream cake. But I’m not telling him the idea came from you because he may run off with you. 😉 Oh and and piece of Le Creuset you want to send my way is always welcome.
Aw, what a stunning cake and a very happy blogaversary! Congrats 🙂
{And my friends are quite used to getting birthday cakes that had been cut into for photos first 😉 — they don’t mind since they get free cake 365 days a year as payback 🙂 }
I would love to have anything that LeCreuset makes 🙂
You had me at chocolate and peanut butter – love it!
The pie dish would be wonderful to win!
Holy smokes, this looks delish!
I would love to win the LeCrueset
Where’s my fork. This looks insanely good 🙂
The silpat or the grater would be awesome, btw!
Oh my! I will be making this holy cow delicious cake for my husband’s birthday next month. It is SO 50th worthy!!!!
Would LOVE any piece…PLEASE!
Thank you for everything you do, the newsletter, posts on Facebook. I would love to win any piece of LeCreuset dishware.
Thanks for reading and helping my blog grow, good luck in the giveaway!
Happy Birthda-versary! LOVE that term, btw 🙂
And ohhhh my goodness. I don’t ever think I’ve seen a cake so wonderfully decadent! Kudos!
Thanks Leah! I think it’s so fun to say – it’s even singable!