Can I use a different type of ice cream for this recipe?

Absolutely! While chocolate ice cream creates that classic s'mores flavor, vanilla works beautifully too, especially if you fold in some mini chocolate chips. Coffee ice cream adds an interesting mocha dimension that pairs wonderfully with the peanut butter.

I don't have a kitchen torch. Can I still make this dessert?

Yes! If you don't have a kitchen torch, you can briefly place the marshmallow-topped cake under the broiler for 30-60 seconds, watching very carefully to prevent burning. Just be quick, as you don't want the ice cream to start melting!

How far in advance can I make this dessert?

You can prepare the base cake (crust and ice cream layer) up to 2 weeks in advance. Add the toasted marshmallow and drizzle toppings just before serving for the best texture and appearance.

Can I use natural peanut butter in this recipe?

I don't recommend it. Natural peanut butter tends to separate and harden differently when frozen, which can affect both the texture and taste of your cake. Stick with conventional creamy peanut butter for the best results.

Peanut Butter S'mores Ice Cream Cake Recipe

Description

Peanut Butter S’mores Ice Cream Cake is a decadent no-bake dessert featuring layers of creamy chocolate ice cream swirled with rich peanut butter on a buttery graham cracker crust, topped with toasted mini marshmallows, a drizzle of peanut butter and chocolate syrup. Perfect for summer gatherings, this frozen cake combines classic s’mores flavors for an irresistible treat.

Ingredients

Units Scale

For the Graham Cracker Crust:

2 cups graham cracker crumbs, finely crushed
1/4 cup (50g) granulated sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup (113g) unsalted butter, melted

For the Peanut Butter Ice Cream Cake:

3 pints quality chocolate ice cream, softened
1 and 1/2 cups creamy peanut butter (not all-natural)

For the Topping:

1 and 1/2 cups mini marshmallows
1/4 cup creamy peanut butter
1/4 cup store-bought chocolate syrup

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Lightly grease a deep-dish 9-inch springform pan with nonstick baking spray and set aside for later use.
Make the Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, granulated sugar, salt, and cinnamon. Pour in the melted butter and use a rubber spatula to incorporate everything until the mixture resembles wet sand. Firmly press the mixture into the bottom and slightly up the sides of the prepared pan to create a sturdy crust. Place the pan in the freezer to set.
Mix the Ice Cream Layer: In another large bowl, gently combine the softened chocolate ice cream with 1 and 1/2 cups of creamy peanut butter. Stir just enough so there are still visible streaks of peanut butter throughout, adding delicious ribbons in every slice.
Assemble and Freeze: Spoon the peanut butter-chocolate ice cream mixture evenly over the prepared graham cracker crust. Spread smooth, then return the pan to the freezer and freeze until very firm—at least 4 hours, preferably 6 to 8 hours for best results.
Add the Topping: When ready to serve, remove the cake from the freezer. Pile the mini marshmallows in the center and toast using a kitchen torch for golden, melty flavor. Microwave 1/4 cup of peanut butter for about 30 seconds until smooth and drizzle over the cake, then drizzle with chocolate syrup in thin lines.
Serve: Slice the frozen cake and serve immediately, enjoying every gooey, creamy, chocolatey bite.

Notes

Use high-quality chocolate ice cream for best flavor and texture.
Avoid using all-natural peanut butter as it may separate and affect consistency.
The cake should be well frozen before adding toppings and slicing for the cleanest presentation.
For a nut-free version, substitute peanut butter with sunflower seed butter and ensure all other ingredients are nut-free.
If you don’t have a kitchen torch, you can briefly broil the marshmallows in the oven, watching closely.
This recipe can be made ahead of time and kept frozen until serving.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 530
Sugar: 35g
Sodium: 310mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 3g
Protein: 10g
Cholesterol: 45mg