Peanut Butter Fudge Ganache Ice Cream Cake

Indulge your sweet tooth with a delicious Peanut Butter Fudge Ganache Ice Cream Cake that combines layers of creamy vanilla and chocolate ice cream with a rich fudge ganache. Perfect for any celebration or just because, this dessert is easy to make and sure to impress. Discover the simple ingredients and step-by-step instructions to create this delightful treat. Click to explore the full recipe and start your dessert adventure today!

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Ingredients

1 pint vanilla ice cream (softened)

1 pint chocolate ice cream (softened)

1 cup peanut butter (creamy or crunchy)

1 cup heavy cream

1 cup semi-sweet chocolate chips

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 cup crushed chocolate wafer cookies (for crust)

1/4 cup unsalted butter (melted)

Instructions

Prepare the Cookie Crust: In a medium bowl, combine the crushed chocolate wafer cookies and melted butter. Mix until the cookies are evenly coated and the mixture resembles wet sand.

Form the Crust: Press the cookie mixture into the bottom of a 9-inch springform pan to create an even layer for the crust. Place the pan in the freezer to set for about 15 minutes.

Layer the Ice Cream: Once the crust is set, remove the pan from the freezer. Spoon the softened vanilla ice cream over the crust and spread evenly using a spatula. Return to the freezer to set for about 30 minutes.

Add the Peanut Butter Layer: In a mixing bowl, beat the peanut butter, powdered sugar, salt, and vanilla extract until smooth. Spread this layer on top of the vanilla ice cream in the pan, then freeze for another 30 minutes.

Layer the Chocolate Ice Cream: After the peanut butter layer has set, spoon the softened chocolate ice cream over the peanut butter layer and spread evenly. Smooth it out as much as possible, then return the cake to the freezer to harden for at least 2 hours.

Make the Ganache: In a small saucepan over low heat, combine the heavy cream and chocolate chips. Stir continuously until the chocolate has melted and the mixture is smooth. Remove from heat and allow to cool slightly.

Glaze with Ganache: Once the ice cream cake has fully set, carefully remove it from the springform pan. Pour the warm ganache over the top of the cake, allowing it to drip down the sides. For a more dramatic look, use a spatula to create peaks in the ganache.

Final Freeze: Place the ganache-topped cake back in the freezer for about 10-15 minutes to allow the ganache to set.

Serve: When ready to serve, slice the cake with a warm knife for clean cuts.

Prep Time: 20 minutes | Total Time: 3 hours (plus setting time) | Servings: 10-12

- Presentation Tips: Top the cake with drizzles of extra peanut butter and small dollops of whipped cream. Garnish with chocolate shavings or chopped peanuts for an extra crunch and visual appeal.