Peanut Butter S’mores Ice Cream Cake Recipe

This Peanut Butter S’mores Ice Cream Cake is summer dessert perfection in every slice! Combining the nostalgic flavors of campfire s’mores with creamy chocolate ice cream and ribbons of peanut butter, all on a spiced graham cracker crust, this showstopper dessert requires minimal baking but delivers maximum flavor. Perfect for summer gatherings, birthdays, or any time you need a cool treat with a warm, toasty finish!

Ingredients You’ll Need

• Graham Crackers: The foundation of our crust, providing that classic s’mores flavor and crunchy texture to contrast with the creamy ice cream.
• Granulated Sugar: Sweetens the graham cracker crust and helps it hold together.
• Salt: Enhances all the flavors and balances the sweetness.
• Cinnamon: Adds a warm spice note to the crust that complements the chocolate beautifully.
• Butter: Binds the crust together and adds richness.
• Chocolate Ice Cream: The star of the show – use a high-quality brand for the best flavor and creaminess.
• Creamy Peanut Butter: Creates luscious swirls throughout the ice cream. Skip natural varieties as their oils can separate when frozen.
• Mini Marshmallows: For that essential toasted marshmallow flavor that makes it a true s’mores dessert.
• Chocolate Syrup: Drizzled on top for extra chocolate goodness and visual appeal.

Variations

• Ice Cream Swap: Try vanilla ice cream with chocolate chips folded in, or coffee ice cream for a mocha twist.
• Nutty Version: Add a layer of chopped peanuts or a different nut butter like almond or cashew.
• Cookie Dough Surprise: Fold in chunks of edible cookie dough with the ice cream for another texture dimension.
• Caramel Lover’s Dream: Add a layer of caramel sauce between the crust and ice cream, or drizzle some on top with the chocolate syrup.

How to Make Peanut Butter S’mores Ice Cream Cake

Step 1: Prepare the Graham Cracker Crust

Start by lightly greasing a deep-dish 9-inch springform pan with nonstick spray. In a large bowl, combine graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your pan and slightly up the sides, creating a sturdy base. Pop it in the freezer while you prepare the filling.

Step 2: Create the Peanut Butter Ice Cream Mixture

Let your chocolate ice cream soften just enough to be workable – you want it soft but not melting. In a large bowl, gently fold the peanut butter into the softened ice cream. The key here is to maintain visible peanut butter streaks throughout the mixture – don’t overmix! These peanut butter ribbons will create beautiful swirls in every slice.

Step 3: Assemble and Freeze

Spoon your peanut butter-chocolate ice cream mixture over the chilled graham cracker crust, spreading it evenly. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Return to the freezer and let it firm up completely – at least 4 hours, but preferably overnight for the best texture and flavor development.

Step 4: Add the S’mores Topping

Just before serving, remove your cake from the freezer and carefully release it from the springform pan. Pile mini marshmallows in the center of the cake, creating a mountain of fluffy goodness. Use a kitchen torch to toast them to a golden brown, just like you would around a campfire. Warm your peanut butter in the microwave until it’s drizzle-able, then artfully drizzle both the peanut butter and chocolate syrup across the top of the cake.

How to Serve

This Peanut Butter S’mores Ice Cream Cake makes for a stunning centerpiece dessert at any gathering. For the perfect presentation:

Serving Suggestions

Slice the cake with a knife warmed in hot water and wiped clean between cuts for clean, beautiful slices. Serve on chilled plates to slow melting.

Pairing Ideas

This rich dessert pairs wonderfully with a cup of strong coffee or espresso to balance the sweetness. For the kids, cold milk is the classic accompaniment.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly with plastic wrap and return to the freezer. The cake will keep well for up to 1 week, though the marshmallow topping is best enjoyed fresh.

Freezing

The base cake (without marshmallow topping) can be frozen for up to 2 weeks. Wrap tightly in plastic wrap followed by aluminum foil to prevent freezer burn.

Serving from Frozen

Remove the cake from the freezer about 10 minutes before serving to allow it to soften slightly for easier slicing. Add the marshmallow topping just before serving for the best texture contrast.

FAQs

Final Thoughts

This Peanut Butter S’mores Ice Cream Cake brings together the best of summer desserts – the nostalgia of campfire s’mores, the cool refreshment of ice cream, and the irresistible combination of chocolate and peanut butter. With its make-ahead convenience and showstopping presentation, it’s bound to become your new go-to dessert for special occasions or whenever you need to satisfy your sweet tooth with something extraordinary. Give it a try – your taste buds will thank you!

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