In the Kitchen

Chocolate, Peanut Butter, Banana Ice Cream Cake

Let me tell you about my experience with ice cream cake. Well, I don’t really have any except for the one I remember my sister making for her own birthday. All I remember about it was she did a ton of different layers of deliciousness.dsc_1056Remembering it was delicious and knowing my father-in-law loves ice cream, I decided I would make one for his birthday. His request was chocolate with a twist. I could work with that. I had a bunch of different ideas swirling around in my head for it. And I figured it could be my next blog post. The day of his birthday dinner came. It was a Sunday and when we got home from church, hubby said, “You have my dad’s birthday cake, right?”. (Hubby had been away Friday and Saturday so he actually didn’t know.) My response was, “Shoot!”. I had forgotten all about it! Oh my goodness, the sinking feeling in me was awful, but I quickly gathered myself (and my jacket, wallet and shoes) and ran out the door. I had to go buy ice cream for the cake I was going to somehow make. Oh, and by the way, I had to be somewhere by 2:30 pm. It was 1 pm. I still wasn’t exactly sure the flavour combination I was going to go with but I had to make a decision, and quick. What I ended up with was chocolate, banana, peanut butter. He loves all of those things. So I bought 4 1.5 L tubs of ice cream, having no idea how much I would need. I hurried home, scarfed lunch down while directing hubby to get my spring form pan down from the cabinet and the Oreo cookie crumbs out of the pantry, etc. I felt like a hurricane was passing through my kitchen as I threw together the layers, not have time to freeze them in between. But it worked! And I got it done by just after 2 pm so I was able to get to where I needed to go on time! And I didn’t tell my in-laws this story, so they’ll get a good laugh if they read this.

dsc_1064Obviously, in all the throwing around of ingredients, I didn’t have time to take pictures for the blog post, but I did get a good story out of it. That just meant I had to make it again. Oh darn, now I have an ice cream cake in my freezer… what am I going to do (insert sarcasm)?! If you want to taste test before making it, feel free to pop in… soon. It may not last long! And if you aren’t in the area to taste test, just make it. You won’t regret it!

Here are the ingredients you'll need.

Here are the ingredients you’ll need.


Print Recipe
Chocolate, Peanut Butter, Banana Ice Cream Cake
A creamy, decadent dessert that's sure to impress!
Course Dessert
Prep Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
  • 1/4 cup (60 mL) butter, melted
  • 1 1/4 cup (310 mL) Oreo cookie crumbs
  • 1.5-2 L ice cream flavours of your choice but I recommend at least 2 flavours
  • 3/4 cup (175 mL) peanut butter, divided
  • 2 bananas, sliced
  • 4 packages Reese peanut butter cups
  • 1/4 cup (60 mL) chocolate chips
Course Dessert
Prep Time 20 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
  • 1/4 cup (60 mL) butter, melted
  • 1 1/4 cup (310 mL) Oreo cookie crumbs
  • 1.5-2 L ice cream flavours of your choice but I recommend at least 2 flavours
  • 3/4 cup (175 mL) peanut butter, divided
  • 2 bananas, sliced
  • 4 packages Reese peanut butter cups
  • 1/4 cup (60 mL) chocolate chips
Instructions
  1. Mix melted butter and Oreo crumbs together and press onto the bottom of a 10-inch spring form pan. Place in freezer to set for 10-15 minutes. At this point, remove one flavour of ice cream from the freezer to soften.
  2. Once ice cream has softened (not melted), remove pan from the freezer and spread about 3-4 cups of ice cream over the crust. Melt 1/2 cup (125 mL) peanut butter and spread over ice cream. Then lay banana slices flat on top. Crumble 7 of the Reese peanut butter cups over the bananas. Return pan to freezer and remove second flavour of ice cream.
  3. Once ice cream has softened, remove pan from the freezer and spread another 3-4 cups of ice cream on top of the previous layers. Melt remaining 1/4 cup (60 mL) peanut butter and drizzle over top. Sprinkle with chocolate chips and decorate with remaining 5 peanut butter cups.
  4. Return cake to freezer for at least 2 hours to harden completely.

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