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Frozen Peanut Butter Bomb Cake

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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 (8 ounce) package cream cheese, softened
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

This is the best ice cream cake in the world, with a crunchy cookie ribbon in peanut butter cream.

  • Serves 12
  • Easy

About This Recipe

Now that it’s hot outside it’s time to bring out one of my favorite summertime desserts. This recipe for Frozen Peanut Butter Bomb Cake is one of the best.

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 for Frozen Peanut Butter Bomb Cake 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.

Tips for the best Frozen Peanut Butter Bombe Cake:

  • Make sure the cream cheese is completely softened before you start making this recipe so it blends with the other ingredients.
  • Make sure you buy instant pudding mix, not the cooked type, or the recipe won’t work.
  • Let the dessert stand at room temperature for 15 to 20 minutes before serving so it’s easier to cut. The sides of the springform pan should slide right off.

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.


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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.


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


In a small bowl, combine 1/2 cup peanut butter and 1-1/4 cups powdered sugar until crumbly and set aside. You want pieces that range from crumbs to pieces about 1/2-inch in diameter.


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


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.


Beat the heavy cream in a medium bowl until stiff.


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


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


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.


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


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 is a bestselling cookbook author and home economist who has written 54 books (53 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.

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