0 1
Frozen Peanut Butter Bomb Cake

Share it on your social network:

Or you can just copy and share this url

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

Frozen Peanut Butter Bomb Cake

  • Serves 12
  • Easy

About This Recipe

Now that it’s hot outside it’s time to bring out one of my favorite summertime desserts.

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 you ate it. 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.

Why this recipe works:

  • Coating the chocolate cookie crumbs with chocolate means they won’t get soggy in the middle of all that ice cream.
  • The custard mixture is the perfect addition to this recipe. Unlike ice cream, it won’t melt as the dessert sits.
  • And peanut butter is a great addition to just about any dessert. It mellows out chocolate and it also tempers sweetness.
  • This recipe uses some of the components of Peanut Brownie Parfait Bars. It’s a good example of how to take some parts of a recipe and combine them in new ways to make a completely new recipe.

 

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.

lindaBest

lindaBest

Linda is a home economist who has authored 46 books (45 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

previous
Chicken Wild Rice Salad
Peanut Brownie Parfait Bars
next
Peanut Brownie Parfait Bars