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Frozen Peanut Butter Bomb Cake

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Ingredients

4 cups crushed chocolate wafer cookies
1 cup milk chocolate chips
3 tablespoons coconut oil
1/2 cup peanut butter
1-1/4 cups powdered sugar
1 cup mascarpone cheese
1/2 cup peanut butter
1 cup powdered sugar
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1/2 cup light cream
2 cups heavy cream

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Frozen Peanut Butter Bomb Cake

  • Serves 12
  • Easy

About This Recipe

I adore ice cream cakes and I always will. I first tasted one from a shop in Minneapolis, and thought that I had to create my own. Peanut butter and chocolate, of course, would have to be the flavor combination. And I borrowed a few ingredients for the recipe from other frozen desserts I love.

I wanted a dessert that wouldn’t melt as it sat. That meant I couldn’t use ice cream, but needed some type of peanut butter mousse that would soften into luxurious velvet, but wouldn’t run all over the plate.

And I learned how to make those fabulous chocolate crumbs for ice cream cakes: you just coat chocolate cookie crumbs with a combination of melted chocolate and coconut oil.

This recipe uses a lot of bowls and has a lot of steps, but it is so worth it. Be patient and enjoy the process; it will all come together!

Put it all together for one of the best make ahead desserts ever. This is the perfect dessert for a summer party, or for when you need something rich and smooth and creamy that is full of your favorite flavors.

Steps

1
Done

Put the cookie crumbs in a large bowl. Then melt the chocolate chips and coconut oil together in a small heavy saucepan over low heat until smooth.

2
Done

Add the chocolate mixture to the crumbs and stir until coated. Spread onto waxed paper to cool completely. Break into small pieces when cool.

3
Done

In a small bowl, combine 1/2 cup peanut butter and 1-1/4 cups powdered sugar until crumbly and set aside.

4
Done

In a large bowl, beat the mascarpone cheese with 1/2 cup peanut butter and 1 cup powdered sugar until smooth.

5
Done

In another small bowl, combine the pudding mix with the milk and light cream and stir with a wire whisk until it starts to thicken.

6
Done

Beat the heavy cream in a medium bowl until stiff.

7
Done

Now you start to put everything together. Gradually beat the pudding mixture into the mascarpone mixture until smooth.

8
Done

Fold the whipped cream into the mascarpone mixture. Then fold in all but 1/2 cup of the peanut butter crumbles.

9
Done

Use a 9" springform pan to assemble the dessert. Put 1/2 of the chocolate covered cookies in the bottom. Top with half of the peanut butter mousse.

10
Done

Top with the remaining chocolate covered cookie crumbles, then the rest of the peanut butter mousse. Top with the remaining peanut butter crumbles.

11
Done

Cover the pan and freeze until firm, at least 4 hours. To serve, let the cake stand at room temperature for 20 minutes, then slice into wedges.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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