American
Peanut Sundae Ice Cream Cake
- Prep time 2 hours 55 minutes
- Cook time 5 minutes
- makes One 9-inch cake
Author Notes
Inspired by a favorite sundae, this ice cream cake features layers of vanilla and chocolate ice cream, paired with milk chocolate fudge sauce, cookie crumbs, and plenty of Spanish peanuts for even more crunch. This is an ice cream cake worthy of the most festive celebrations, but it’s also super easy to make—and doesn’t involve turning on the oven at all! —Erin Jeanne McDowell
Test Kitchen Notes
Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors
What You'll Need
Ingredients
- Milk Chocolate Hot Fudge
-
3/4 cup
(175 grams) heavy cream
-
4 tablespoons
(56 grams) unsalted butter
-
4 tablespoons
(53 grams) light brown sugar
-
8 ounces
(226 grams) finely chopped milk chocolate
-
1/2 teaspoon
(2 grams) fine sea salt
-
1/2 teaspoon
(3 grams) vanilla extract
- Ice Cream Cake
-
12
chocolate-creme sandwich cookies, crushed into coarse crumbs (about 135 grams)
-
2 tablespoons
(28 grams) unsalted butter, melted
-
2 quarts
(½ gallon, or 1.9 liters) vanilla ice cream
-
2 quarts
(½ gallon, or 1.9 liters) chocolate ice cream
-
2 cups
(280 grams) Spanish peanuts, divided
-
2 1/4 cups
(530 grams) cold heavy cream
-
3/4 cup
(85 grams) powdered sugar
-
1 teaspoon
(5 grams) vanilla extract
-
Chocolate sprinkles, as needed for finishing
Directions
- Make the fudge: In a small pot, heat the heavy cream, butter and sugar over medium heat, stirring frequently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly, then reduce heat to medium-low and boil for 2 minutes.
- Remove the pot from the heat and stir in the chocolate and salt. Stir until the mixture is smooth (if needed, return it to low heat in 10 second bursts to finish melting any chocolate). Cool to room temperature.
- Make the cake: In a medium bowl, toss the chocolate cookie crumbs and melted butter to combine. Set aside.
- Line a springform pan with plastic wrap so it’s well covered in the base and sides of the pan. Soften the chocolate ice cream until easily spreadable.
- Spoon the chocolate ice cream into the base of the cake pan, and spread into an even layer. Sprinkle the chocolate cookie crumbs in an even layer on top of the chocolate ice cream.
- Spoon about ½ of the fudge sauce over the oreos, and sprinkle 1 cup (140 grams) of the peanuts over the fudge in a fairly even layer. Freeze for 30 minutes before continuing.
- Soften the vanilla ice cream until easily spreadable. Add the ice cream on top and spread into an even layer. Cover the cake with plastic wrap and freeze until firm, at least 2 hours.
- In the bowl of a stand mixer (or using a hand mixer in a large bowl), whip the cream, powdered sugar, and vanilla to medium peaks. Refrigerate while you unmold the cake.
- Unmold the ice cream cake by removing the outer ring of the springform pan and unwrapping the cake. Transfer it to a platter or cake stand.
- Frost the outside of the cake with whipped cream. The whipped cream should firm up quickly; if it doesn’t, freeze it for 30 minutes.
- Drizzle the remaining fudge sauce over the top of the cake, spreading it into an even layer, and allowing it to drip off the sides. Sprinkle the remaining peanuts on top, along with the chocolate sprinkles. Freeze until ready to slice and serve.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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