To be brutally honest, I am a peanut butter snob, so when Jen at Juanita’s Cocina mentioned PB Crave my interest sparked. Who’s interest would not when someone mentions cookie dough peanut butter or Razzle Dazzle with white chocolate and raspberries. I decided to make a Peanut Butter Choco Ice Cream Cake.
Luckily, the nice group over at PB Crave sent me out four jars to try. Initially we tried it on crackers and bread to get the basic taste of each of these fantastic renditions on the typical peanut butter. Not only did I think the PB Crave pack was wonderful but it was completely approved by all three teenagers. Best of all it’s all natural!
After wondering what to make with these delicious peanut butters I realized my son’s birthday was up and coming. Why not a beautiful ice cream cake. My first task was to decide which icing I was going to use. After a bit of surfing on the net I found that whipping cream was generally used for ice cream cakes. I’ve never before made my own whipped topping.
Task two was to make whipped topping for frosting the cake but also infusing PB Crave’s Choco Choco Peanut Butter into the frosting. Turns out it was simple, heavy cream, kitchenaid, powdered sugar, and choco choco peanut butter. The rest is a no fail process and I hope all of you will try it especially in these super hot Summer days. I hope you take a moment to try my Peanut Butter Choco Ice Cream Cake.Print
- 2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 4 tablespoons PB Crave’s Choc Choco peanut butter
- For Cake
- 1 box of 12 ice cream sandwiches
- parchment paper
- frosting from the recipe above
- In the large bowl of a KitchenAid stand mixer add in 2 cups of heavy cream and 6 tablespoons of powdered sugar. Whip on medium speed (4) until it is the consistency of whipped topping. This might take up to 3 minutes. Add in 4 tablespoons of the peanut butter and mix just until incorporated.
- On a medium size piece of parchment paper, lay out six of the ice cream sandwiches end to end. Apply one thin layer of frosting to top of the sandwiches. Lay out the other six sandwiches on top. Dirty frost the cake and freeze for one hour.
- Fill a decorating bag, fitted with the tip of your choice, with the frosting. Decorate the cake. Freeze but remove just thirty minutes or less before you are planning to serve.
I used the ruffle technique on the sides of the cake pictured. You can find Youtube videos demonstrating this technique.
- Category: Dessert
- Cuisine: American