Company's coming: make peanut butter ice cream cake

If you like to have desserts on hand for ­unexpected company or impromptu special occasions, this is a terrific one to keep in your recipe box. It's easy, but people will think that you slaved for hours to make it.

Company's coming: make peanut butter ice cream cake

Prep time 25 min

Serves 10


  • 250 g (1 c) vanilla wafer cookie crumbs
  • 125 g (1/2 c) finely chopped peanuts
  • 56 g (1/4 c or 1/2 stick) unsalted butter or margarine, melted
  • 30 g (2 tbsp) confectioners' sugarFilling
  • 1 1/2 L (6 c) chocolate ice cream, softened
  • 75 g (3 oz) cream cheese, softened
  • 75 g (1/3 c) crunchy peanut butter
  • 175 g (3/4 c) confectioners' sugar
  • 50 ml (1/4 c) milk
  • 125 ml (1/2 c) whipping cream, whipped
  1. Line the bottom and sides of a 23 x 13 centimetre (nine x five inch) loaf pan with heavy-duty foil.
  2. For crust, in a medium bowl, combine the cookie crumbs, peanuts, butter or ­margarine, and confectioners' sugar. Press half of the mixture into the bottom of the pan. Freeze for 15 minutes.
  3. For the filling, remove the pan from the freezer and spread half of the ice cream over the crust. Freeze until firm, about one hour.
  4. Meanwhile, beat the cream cheese and peanut butter in a medium bowl. Add the sugar and milk; mix well. Fold in the whipped cream. Spread over the ice cream and freeze until firm, about one hour.
  5. Spread with the remaining ice cream (pan will be very full). Press the remaining crumb mixture on the top. Cover and freeze for ­several hours or overnight.
  6. Remove from the freezer 10 minutes before serving. Lifting by the foil, remove the loaf from the pan, then remove and ­discard the foil. Cut into slices using a ­serrated knife.

A decadent final touch

Drizzle the top crust with chocolate sauce and caramel sauce to create a decorative pattern.


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