Peanut Butter Cup Ice Cream Cake

6-ingredient Peanut Butter Cup Ice Cream Cake! 100% organic, and 100% delicious. This cake is truly for the peanut butter lovers out there. It has a peanut butter chocolate base with a chocolate peanut butter swirled center, topped off with vanilla ice cream and the easiest homemade peanut butter cups! All made with Alden’s Organic Ice Cream for National Organic Month.

September is National Organic Month. Alden’s Organic was founded with the belief that organic is better for everyone. This month is meant to highlight organic agriculture and the growing organic products industry, and I’m celebrating with this delectable ice cream cake.

I grew up eating ice cream cake at pretty much every birthday party I went to. I loved the classic chocolate vanilla with cookie crumbles, but I wanted to combine another favorite of mine. Cue his homemade version with added peanut butter!

The chocolate peanut butter combo is one that I can’t get enough of. Pair it with the most delicious, creamy, organic ice cream from Alden’s, and you’ve got yourself one of the best desserts.

About Alden’s Organic 

Their mission: Alden’s Organic’s mission is to bring their customers the best tasting, highest quality, certified organic ice cream they can trust. Since 2004, they’ve been sourcing organic milk and cream from family owned farms. Being certified organic means their products are made without genetic engineering (GMO’s), sewage sludge, ionizing radiation, or with the use of prohibited pesticides or fertilizers. They focus on proper nutrition for their animals, and prohibit the use of antibiotics and growth hormones (rBST). 

Their certifications: Alden’s Organic’s products are certified organic, certified non-GMO, and certified kosher by OK Kosher. 

Their products: They currently carry both dairy and non-dairy products, to cater to those with dairy allergies or sensitivities. My husband is a vegan ice cream skeptic, and he absolutely loves the dairy-free variety. Double strawberry is one of his favorite flavors! 

Alden’s Organic has SO many delicious flavors. Their products range from ice cream sandwiches, sqrounds, pints, and bars so there’s truly something for everyone. We’re a daily dessert kind of family, and I love knowing that we’re getting the best quality certified organic ingredients in our ice cream.

What you’ll need for the Peanut Butter Cup Ice Cream Cake 

1. Alden’s Organic Vanilla Bean Ice Cream
2. Alden’s Organic Chocolate Chocolate Chip Ice Cream 
3. Natural peanut butter
4. Dark chocolate chips
5. Pure maple syrup 
6. Coconut oil

That’s it! This ice cream cake is so simple to make and is delicious for a birthday party, celebration, or just a fun activity to do at home. You guys are going to LOVE this recipe, and I can’t wait to hear what you think! 

To find Alden’s Organic ice cream near you, you can check out the store locator on their website. 

This post was sponsored by Alden’s Organic, but all opinions are my own. I only work with brands I truly love and believe in.

Peanut Butter Cup Ice Cream Cake

0 from 0 votes

Course: Dessert

Servings

10

servings

Prep time

30

minutes

Freeze time

6

hours

Total time

6

hours 

30

minutes

Notes:
You can sub your favorite homemade peanut butter cups in this recipe instead of making your own!

Ingredients

• 3 cups Alden’s Organic Chocolate Chocolate Chip Ice cream

• 3 cups Alden’s Organic Vanilla Bean Ice Cream

• 1/3 cup semi-sweet chocolate chips

• 1 tsp coconut oil

• 3 tbsp natural peanut butter

• Peanut Butter Cups

• 1/2 cup semi-sweet chocolate chips

• 1/3 cup natural peanut butter

• 2 tbsp pure maple syrup

• 1 tsp coconut oil

• 10 large baking cups

Directions

• Place your ice cream tubs on the counter to soften while you make your peanut butter cups. *Do not warm in the microwave
• To make your peanut butter cups, melt the 1/2 cup of chocolate chips with the coconut oil in 30 second increments in the microwave until smooth. It should take about 1 1/2 minutes.
• In a small bowl, mix together the peanut butter and pure maple syrup.
• Layer the bottom of your baking cups with about 1/2 tbsp chocolate to cover the bottom. Place a spoonful of peanut butter in the center, then cover in more chocolate. You don’t need to fill the whole baking cup- I usually fill them half way.
• Repeat until all chocolate and peanut butter are finished, and place the peanut butter cups in the freezer to set while you prep the cake. If you have extra chocolate, you can save it to drizzle over the top at the end!
• Starting with the chocolate layer, mix together the chocolate ice cream with 2 tablespoons of peanut butter. Flatten it into a parchment lined 9 x 5 freezer-safe baking dish, or 9″ spring form cake pan.
• Melt the 1/3 cup of chocolate chips with the coconut oil in the microwave until smooth. Stir in the remaining tbsp of peanut butter. Swirl the chocolate into the chocolate ice cream layer. Set in the freezer while you chop up your peanut butter cups.
• Take out the peanut butter cups from the freezer and remove the lining. Chop into pieces and set aside.
• Remove the chocolate layer from the freezer, and top it with the vanilla ice cream. Gently spread evenly over the chocolate layer.
• Spread the peanut butter cups over the vanilla layer. Drizzle any leftover melted chocolate over the top.
• Place the cake in the freezer and freeze for at least 5-6 hours, ideally overnight. Slice into 10 bars once ready and serve!
• Store in freezer for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!