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Chocolate Peanut Butter Cup Ice Cream Cake

4.91 from 21 ratings
This 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.
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes
By: Sharon Lachendro
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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

*You can make your own buttermilk with 1/2 cup milk (I usually use 1%) plus 1 Tbsp white vinegar. Mix and let sit 5 minutes. br][br]Regular sized REESE'S peanut butter cups are gluten free according to Hershey's website. As always, check labels as the gluten free status could change.[br][br]Chocolate cake recipe was adapted from [Barefoot Contessa.

Disclaimers

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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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