Chocolate, Peanut Butter, Banana Ice Cream Cake
A creamy, decadent dessert that’s sure to impress!
Servings Prep Time
12servings 20minutes
Passive Time
30minutes
Servings Prep Time
12servings 20minutes
Passive Time
30minutes
Ingredients
  • 1/4cup (60 mL) butter, melted
  • 1 1/4cup (310 mL) Oreo cookie crumbs
  • 1.5-2L ice creamflavours of your choice but I recommend at least 2 flavours
  • 3/4 cup (175 mL) peanut butter, divided
  • 2 bananas, sliced
  • 4packages Reese peanut butter cups
  • 1/4cup (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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