Best Ice Cream Cake Peanut Butter Sundae Recipes

ICE CREAM SANDWICH CAKE

Ice Cream Sandwich Cake image

This 5-Ingredient Ice Cream Sandwich Cake is a no-bake treat that's ready with just 10 minutes of prep.

Provided by Blair Lonergan

Categories Dessert

Time 2h10m

Number Of Ingredients 5

Ingredients

24 ice cream sandwiches
16 ounces frozen whipped topping (such as Cool Whip), thawed in the refrigerator
Chocolate syrup
Caramel syrup
Topping of choice: such as mini M&M's, sprinkles, crushed Oreo cookies, toffee bits, chopped nuts, chopped candy bars, chocolate chips, etc.

Steps:

Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may need to cut the last ice cream sandwich in half in order to get it to fit in the bottom of the dish.
Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit. You can skip this step if you're using a very deep pan!
Spread half of the whipped topping over the ice cream sandwiches. Drizzle with chocolate and caramel syrups. Sprinkle with desired toppings.
Top with another layer of 12 ice cream sandwiches. Spread remaining whipped topping over the ice cream sandwiches. Drizzle with additional chocolate syrup and caramel syrup, if desired. Sprinkle with additional toppings.
Freeze for about 1-2 hours (or overnight) to give the cake time to firm up before slicing and serving.

Nutrition Facts : ServingSize 1 slice, Calories 239.2 kcal, Carbohydrate 32.5 g, Protein 3.1 g, Fat 10.5 g, SaturatedFat 7.4 g, Cholesterol 20.2 mg, Sodium 156.3 mg, Sugar 17.8 g

PEANUT BUTTER SUNDAES-IN-A-CUP

Peanut Butter Sundaes-in-a-Cup image

Enjoy this peanut butter sundaes-in-a-cup topped with whipped cream and cherry -a delicious frozen dessert ready in 45 minutes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1/4 cup peanut butter
1 tablespoon butter or margarine, melted
1 tablespoon light corn syrup
1 pint (2 cups) vanilla ice cream
4 teaspoons chopped dry-roasted salted peanuts
1/2 cup hot fudge topping
1/4 cup whipped cream, if desired
4 maraschino cherries, if desired

Steps:

In small bowl, mix peanut butter, butter and corn syrup until well blended.
Spoon 1/4 cup ice cream into each of four 6- to 8-ounce clear plastic or paper cups. Top each with peanut butter mixture and peanuts. Spoon another 1/4 cup ice cream into each cup; press down gently. Cover each cup with foil. Freeze 30 minutes or until ready to serve.
To serve, spoon 2 tablespoons fudge topping into each cup. Top each with whipped cream and cherry.

Nutrition Facts : Calories 620, Carbohydrate 57 g, Cholesterol 130 mg, Fat 5 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 43 g

BROWNIE SUNDAE ICE CREAM CAKE

Brownie Sundae Ice Cream Cake image

Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla and strawberry -- are used as the fillings, along with crunchy peanut butter and crushed raspberries. Everything is layered in a loaf pan before freezing, slicing, and serving -- with whipped cream, sugared peanuts, and cherries on top.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 8h

Number Of Ingredients 18

Ingredients

Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon coarse salt
1/2 teaspoon baking powder
1 stick unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup whole milk
4 ounces bittersweet chocolate, preferably 61% cacao, melted
1/2 cup crunchy peanut butter
1 1/4 cups vanilla ice cream, softened
1/3 cup crushed raspberries
1 1/2 cups strawberry ice cream, softened
Lightly sweetened whipped cream
Sugared Peanuts
Maraschino cherries, for serving

Steps:

Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.

ICE CREAM CAKE (PEANUT BUTTER SUNDAE)

Ice Cream Cake (Peanut Butter Sundae) image

When I was a kid, my mom would sometimes take us to friendly's. I would always get the peanut butter sundae. It was two scoops of vanilla ice cream, hot fudge, peanut butter sauce, crowned with an upside down sugar cone with a whipped cream border, and then studded with reeses pieces!! OMG!!! I always wanted a giant one, now my peanut butter loving friends I present to you my version of that little girls sundae. This was actually my birthday cake this year. Yes I'm a loser that makes her own birthday cakes. Much Love -Amber

Provided by Amber Mmm @BetterThan

Categories Cakes

Number Of Ingredients 9

Ingredients

1/2 gallon ice cream
1/2 cup(s) chocolate sauce
2 bag(s) reeses pieces
17 - nutter butter sandwich cookies, or other cookie of choice
1/4 cup(s) melted butter
PEANUT BUTTER SAUCE
3/4 cup(s) peanut butter
2 tablespoon(s) butter
2 teaspoon(s) sugar

Steps:

let the ice cream get soft enough to smooth with a large spoon. In a bowl or zip lock bag crush the cookies.
Mix with the melted butter until it looks kinds like wet sand. Put in bottom of a spring form pan (cheesecake pan). Push into sides, and bottom. This is the crust of the ice cream cake.
Dump in the ice cream and smooth into sides and holes with a big spoon. Now put it in the freezer while you make your peanut butter sauce.
Put the ingredients for the sauce in a bowl in the microwave. Cook for about 20 seconds at a time stirring after each time until its all melted together but make sure you don't do it too many times or it will burn. Let it cool for maybe a minute.
Take the cake back out of the freezer. Now you can do peanut butter then chocolate or the other way just make sure you let the first layer get cold and set up before doing the other. Top the last layer with candy before you put it in the freezer
******OPTIONAL****** To make it look more pleasing to the eye, wait until it freezes up completely. Let it sit out for 10 mins un-mold it, and frost the sides with whipped cream like you would a cake and let that freeze up too!