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Peanut Butter Chocolate Chip Cookie Ice Cream Cake

A delicious combination of peanut butter chocolate chip cookies and ice cream all in one! A perfect summer treat!
Prep Time1 hr
Cook Time30 mins
Total Time4 hrs
Servings: 12 slices


Peanut Butter Cookie Ingredients:

  • 1/2 cup unsalted butter room temperature
  • 3/4 cup smooth peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar firmly packed
  • 1 egg
  • 1 1/4 cups flour I used whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Whipped Cream Ingredients:

  • 1 cup low fat/regular whipping cream
  • 2-4 tablespoons sugar
  • Other Ingredients:
  • 1.5 quarts of Cookie Dough Ice cream
  • 1 package crunchy cookies
  • 1 jar chocolate sauce or hot fudge


Peanut Butter Cookie Directions:

  • Preheat oven to 350 degrees. Line the bottom of an 8"-9" spring-form pan with parchment paper.
  • In a big bowl, cream the butter until light and fluffy. Then add peanut butter and sugars until light.
  • Add the egg and mix until fluffy. Set aside.
  • In a smaller bowl mix the flour, baking powder, baking soda and salt together well. Then add the dry ingredients to the butter mixture, mixing only until combined.
  • Fold in the chocolate chips.
  • Evenly press cookie dough into the spring-form pan. Bake for 28-32min until edges are slightly golden brown.
  • Remove pan from the oven and allow to cool for 30min. Then remove cookie and place on a cooling rack and cool completely.
  • Remove ice cream from freezer and thaw while cookie is cooling.
  • Place cookie back in spring form pan and spread evenly with ice cream. Place back in freezer until solid.
  • Make the whipped cream while the cake freezes (see below).
  • When cake is frozen, pipe edges with whipped cream and sprinkle cookie pieces in the middle of the cake.
  • Drizzle cake with chocolate sauce and freeze until serving. Allow cake to thaw 10min prior to cutting.
  • Enjoy!

Whipped Cream Directions:

  • Place metal bowl and beaters into the freezer for 15min.
  • Remove bowl and add whipped cream and sugar (add more for sweeter whipped cream).
  • Beat until the mixture doubles and stiff peaks form (when you remove beaters the whipped cream holds the position).
  • Place whipped cream into frosting bag with desired tip and pipe on to edges of the cake.