Peanut Butter Smores Ice Cream Cake: Prepare to have your dessert world rocked! Imagine the gooey, campfire-kissed goodness of a s'more, the creamy delight of ice cream, and the nutty richness of peanut butter all swirled together in one magnificent cake. Sounds too good to be true? It's not! This recipe takes the classic summer treat to a whole new level, creating a show-stopping dessert that's surprisingly easy to make.
While the exact origins of ice cream cake are debated, its popularity exploded in the mid-20th century, becoming a staple at birthday parties and celebrations. S'mores, on the other hand, have a more defined history, with the first known recipe appearing in a Girl Scout guidebook in the 1920s. Combining these two iconic treats, with the addition of peanut butter, creates a modern masterpiece that pays homage to nostalgic flavors.
People adore this Peanut Butter Smores Ice Cream Cake for its incredible combination of textures and tastes. The crunchy graham cracker crust, the smooth and cool ice cream, the chewy marshmallow fluff, and the salty-sweet peanut butter create a symphony of sensations in every bite. Plus, it's a fantastic make-ahead dessert, perfect for potlucks, barbecues, or any occasion where you want to impress without spending hours in the kitchen. Get ready to experience dessert bliss with this unforgettable recipe!
Ingredients:
- For the Chocolate Cookie Base:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Peanut Butter Ice Cream Layer:
- 1 quart (4 cups) vanilla ice cream, softened
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- ¼ cup milk
- Pinch of salt
- For the Marshmallow Fluff Layer:
- 7 ounces marshmallow fluff
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- For the S'mores Topping:
- 1 cup mini marshmallows
- ½ cup graham cracker crumbs
- ¼ cup chopped peanuts (optional)
Preparing the Chocolate Cookie Base
Okay, let's start with the foundation of our Peanut Butter S'mores Ice Cream Cake – the chocolate cookie base! This is going to be a giant, delicious cookie that holds everything together. Trust me, it's worth the effort.
- Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9-inch springform pan. You can also line the bottom with parchment paper for extra insurance against sticking. This makes removing the cake later a breeze!
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure everything is well combined so you don't end up with pockets of baking soda in your cookie.
- Cream Butter and Sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be pale and creamy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Don't overmix at this stage.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cookie. You want everything to be just incorporated.
- Press into Pan: Press the cookie dough evenly into the prepared springform pan. Use your fingers or the back of a spoon to create a smooth, even surface.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, and the center should be slightly soft.
- Cool Completely: Let the cookie base cool completely in the pan before adding the ice cream layer. This is crucial! If the cookie is still warm, it will melt the ice cream. You can even pop it in the freezer for a bit to speed up the cooling process.
Making the Peanut Butter Ice Cream Layer
Now for the star of the show – the peanut butter ice cream layer! This is where the magic happens, and it's surprisingly easy to make. The key is to have softened ice cream so it mixes smoothly with the peanut butter.
- Soften Ice Cream: Let the vanilla ice cream soften at room temperature for about 15-20 minutes, or until it's easily scoopable but not completely melted. You want it to be soft enough to mix but still hold its shape.
- Combine Ingredients: In a large bowl, combine the softened ice cream, peanut butter, powdered sugar, milk, and salt.
- Mix Well: Use an electric mixer to beat the ingredients together until smooth and creamy. Make sure there are no lumps of peanut butter or powdered sugar. The mixture should be homogenous and delicious-looking.
- Spread Over Cookie Base: Spread the peanut butter ice cream mixture evenly over the cooled chocolate cookie base. Use an offset spatula or the back of a spoon to create a smooth surface.
- Freeze: Cover the pan with plastic wrap and freeze for at least 3-4 hours, or until the ice cream layer is firm. This is important to ensure the cake holds its shape when you add the next layer.
Creating the Marshmallow Fluff Layer
This layer adds that classic s'mores flavor and a delightful, gooey texture. It's super simple to make and adds a wonderful contrast to the peanut butter ice cream.
- Combine Ingredients: In a medium bowl, combine the marshmallow fluff, heavy cream, and vanilla extract.
- Whip Until Smooth: Use an electric mixer to whip the ingredients together until smooth and creamy. The mixture should be light and airy.
- Spread Over Ice Cream Layer: Spread the marshmallow fluff mixture evenly over the frozen peanut butter ice cream layer. Again, use an offset spatula or the back of a spoon to create a smooth surface.
- Freeze: Cover the pan with plastic wrap and freeze for at least 1 hour, or until the marshmallow fluff layer is firm enough to hold the chocolate ganache.
Preparing the Chocolate Ganache
The chocolate ganache adds a rich, decadent touch to our ice cream cake. It's easy to make and creates a beautiful, glossy finish.
- Heat Heavy Cream: Place the heavy cream in a small saucepan and heat over medium heat until it just begins to simmer. Do not boil!
- Pour Over Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for about 1 minute to soften the chocolate.
- Stir Until Smooth: Gently stir the chocolate and cream together until the chocolate is completely melted and the ganache is smooth and glossy. If there are any stubborn pieces of chocolate, you can microwave the mixture in 15-second intervals, stirring in between, until smooth.
- Cool Slightly: Let the ganache cool slightly for about 5-10 minutes before pouring it over the marshmallow fluff layer. This will prevent it from melting the marshmallow fluff too much.
- Pour Over Marshmallow Layer: Pour the slightly cooled chocolate ganache evenly over the frozen marshmallow fluff layer.
- Freeze: Return the cake to the freezer for at least 30 minutes to allow the ganache to set.
Adding the S'mores Topping
Finally, the finishing touch! This is where we add the s'mores element that makes this cake truly special. The toasted marshmallows and graham cracker crumbs create a delightful texture and flavor combination.
- Toast Marshmallows (Optional): If you want to toast the mini marshmallows, you can do so under the broiler for a few seconds, watching them very carefully to prevent burning. Alternatively, you can use a kitchen torch to toast them. This step is optional, but it adds a nice smoky flavor.
- Sprinkle Toppings: Sprinkle the mini marshmallows, graham cracker crumbs, and chopped peanuts (if using) evenly over the chocolate ganache.
- Freeze: Freeze the cake for at least 30 minutes to allow the toppings to adhere to the ganache.
Serving Your Peanut Butter S'mores Ice Cream Cake
You've made it! Now it's time to enjoy your masterpiece. Here are a few tips for serving:
- Remove from Freezer: Remove the ice cream cake from the freezer about 10-15 minutes before serving to allow it to soften slightly. This will make it easier to slice.
- Release from Pan: Run a thin knife around the edge of the cake to loosen it from the springform pan. Then, carefully release the sides of the pan.
- Slice and Serve: Use a sharp knife to slice the cake into wedges. You may need to run the knife under hot water between slices to get clean cuts.
- Enjoy! Serve immediately and enjoy the delicious combination of chocolate, peanut butter, marshmallow, and graham crackers!
Conclusion:
Okay, friends, let's be honest: you've read this far, and that means you're already halfway to experiencing pure dessert bliss. This Peanut Butter Smores Ice Cream Cake isn't just a recipe; it's an invitation to create a show-stopping, crowd-pleasing masterpiece that will have everyone begging for seconds (and the recipe!). The combination of creamy peanut butter ice cream, crunchy graham crackers, gooey marshmallow fluff, and rich chocolate ganache is simply irresistible. It's the perfect balance of sweet, salty, and textural contrasts that will tantalize your taste buds and leave you feeling utterly satisfied.
Why is this a must-try? Because it's surprisingly easy to make! Forget slaving away in the kitchen for hours. This recipe is all about layering delicious components for maximum impact with minimal effort. Plus, it's incredibly versatile. Feel free to get creative with your variations! Want to add a little extra crunch? Sprinkle some chopped peanuts or pretzels between the layers. Craving even more chocolate? Drizzle some hot fudge sauce over the top before serving. For a more sophisticated twist, try using dark chocolate ganache instead of milk chocolate. You could even experiment with different flavors of ice cream – chocolate, vanilla bean, or even coffee would be fantastic additions.
Serving Suggestions: I personally love serving this cake slightly softened, allowing the ice cream to melt just a bit and the marshmallow fluff to become extra gooey. A dollop of whipped cream and a sprinkle of graham cracker crumbs make for a beautiful presentation. For a fun twist, you could even torch the marshmallow fluff with a kitchen torch for that authentic campfire flavor. This cake is perfect for birthday parties, summer barbecues, or any occasion that calls for a truly special dessert. It's also a fantastic make-ahead option, as it can be stored in the freezer for several days (or even weeks!) until you're ready to serve it.
But the real magic of this Peanut Butter Smores Ice Cream Cake lies in the joy it brings. It's a dessert that evokes memories of campfires, childhood summers, and shared moments of happiness. It's a conversation starter, a smile inducer, and a guaranteed crowd-pleaser. So, what are you waiting for? Gather your ingredients, preheat your oven (just for the graham crackers!), and get ready to embark on a delicious adventure. I promise you won't regret it!
I'm so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Did you make any variations? What did your friends and family think? I can't wait to hear all about your Peanut Butter Smores Ice Cream Cake success stories. Happy baking (or rather, layering!) and enjoy every single bite!
Don't forget to snap a picture of your creation and tag me on social media! I love seeing your culinary masterpieces. Let's spread the peanut butter smores ice cream cake love far and wide!
Peanut Butter Smores Ice Cream Cake: The Ultimate Summer Dessert
Layers of graham cracker crust, peanut butter ice cream, marshmallow fluff, hot fudge, and peanut butter cups create this decadent Peanut Butter Smores Ice Cream Cake. Perfect for a summer treat!
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 1 (16 ounce) container vanilla ice cream, softened
- 1 cup creamy peanut butter
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 1/4 cup light corn syrup
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 (16 ounce) container marshmallow ice cream, softened
- 1 cup mini marshmallows
- 1/4 cup hot fudge sauce
- 2 tablespoons chopped peanuts
Instructions
- Line a 9-inch springform pan with plastic wrap, letting the plastic wrap hang over the edges.
- In a large bowl, combine the peanut butter cups and hot fudge sauce.
- Spread the peanut butter cup mixture evenly into the bottom of the prepared pan.
- Freeze for 30 minutes.
- Spread the peanut butter ice cream over the peanut butter cup layer.
- Freeze for at least 2 hours.
- Spread the marshmallow ice cream over the peanut butter ice cream layer.
- Freeze for at least 2 hours.
- Remove the cake from the freezer and gently lift it out of the pan using the plastic wrap overhang.
- Place the cake on a serving platter.
- Garnish with mini marshmallows, graham crackers, and chocolate shavings.
- Slice and serve immediately.
Notes
- For easier slicing, freeze the cake for at least 4 hours or overnight.
- If you don't have an ice cream maker, you can use store-bought peanut butter ice cream. Let it soften slightly before spreading it in the pan.
- Feel free to experiment with different flavors of ice cream and toppings!