Chocolate Peanut Butter Nice Cream Cake is a creamy banana-based ice cream cake with chunks of chocolate peanut butter and a no-bake hazelnut crust. It’s made with just seven ingredients, and it’s grain-free and vegan!
We’re finally having some hot weather in St. John’s! By hot, I mean 25 degrees celsius. So not exactly scorching, but it’s some of the best summer weather we will have here, so we’re soaking it up. I’m currently sitting on my back deck writing this post (and not blowing away! yay!), and sipping on a tall glass of lemon water. In a few hours, we’ll light up the BBQ and enjoy a relaxing evening outside. Ahh, this is summer!
And with the warm temps, my love for all things nice cream continues with this dairy-free ice cream cake! And if you’re like me, and enjoy an easy nice cream treat, you’ll also enjoy:
What you’ll need to make this Chocolate Peanut Butter Nice Cream Cake:
- Bananas, chopped and frozen
- Peanut butter, natural and chunky
- Dark chocolate chips, vegan
- Maple syrup
- Dates, pitted
- Hazelnuts, natural and whole
- Cocoa, unsweetened
How do you make this vegan ice cream cake?
While there are a few different elements to this cake, it isn’t difficult to make. You’ll just need a 9-inch springform pan, a food processor, and some patience while the cake sets in the freezer.
You’ll want to start by preparing the chocolate peanut butter chunks. For this, I simply melt dark chocolate and peanut butter together, pour it into a mini loaf pan and let it set in the freezer.
While the chocolate peanut butter is setting, you can start preparing the rest of the cake.
In a food processor, add the dates, hazelnuts, peanut butter and maple syrup, and process until a crumbly mixture forms. Press this into your springform pan to form the crust.
Using the food processor again, you’ll make the banana ice cream. I like to start by processing the frozen banana chunks on high until they are crumbly. Next, add in the peanut butter, cocoa and maple syrup, and process until the banana mixture is thick and creamy.
It will take about five minutes or more to make the banana ice cream, and you will need to stop the food processor a few times to stir and scrape down the sides.
Once the nice cream is ready, remove the chocolate peanut butter from the freezer, chop into chunks and stir it into the nice cream. Pour the nice cream onto the prepared crust, smooth out the top and place in the freezer for 4-5 hours to set up.
When it’s set, melt more dark chocolate and peanut butter in the microwave, and spread it on top of the cake. Place back in the freezer for a few minutes to set up.
Cover and keep stored in the freezer until ready to eat. Let the cake sit at room temperature for ten minutes before serving it so it is easier to cut into slices.
Some tips for making Chocolate Peanut Butter Nice Cream Cake:
- You’ll need a large capacity and powerful food processor, or even a blender, to make the banana ice cream filling. I have a 12-cup, 1000 watt Breville food processor, which was able to process the entire mixture. If you have a smaller capacity and/or less powerful food processor, you can make the banana ice cream filling in two batches. Just keep the first batch in the freezer while you make the second.
- This recipe calls for natural and unsalted chunky peanut butter. Smooth will work in the nice cream, but chunky peanut butter adds texture to the chocolate peanut butter chunks and it keeps the hazelnut crust from getting too oily.
- If you like the addition of salt with your chocolate peanut butter treats, you can use natural chunky peanut butter with salt added. Or you can add a pinch of sea salt to the chocolate peanut butter chunks and/or crust.
- Once the chocolate and peanut butter are melted for the topping, you will need to work fast to spread it out on top of the frozen cake as it will set up quickly. It will be a very thin layer of chocolate on top. If you don’t get it all the way to the edges of the cake, that’s okay.
- For the creamiest banana ice cream, use bananas that are firm and ripe, but not overripe.
- I used three tablespoons of cocoa, but you can add more or less depending on how chocolatey you like your nice cream.
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Chocolate Peanut Butter Nice Cream Cake (Vegan)
- Prep Time: 20 minutes
- Total Time: 5 hours
- Yield: 12 slices
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Description
Chocolate Peanut Butter Nice Cream Cake is a creamy banana-based ice cream cake with chunks of chocolate peanut butter and a no-bake hazelnut crust. It’s made with just seven ingredients, and it’s grain-free and vegan!
Ingredients
For the chocolate peanut butter chunks:
- 1/2 cup dark chocolate chips, vegan
- 1/4 cup chunky peanut butter, natural and unsalted
For the hazelnut crust:
- 3/4 cup hazelnuts, natural and whole
- 3/4 cup dates, pitted and whole
- 3 tablespoons crunchy peanut butter, natural and unsalted
- 2 tablespoons maple syrup
For the banana ice cream filling:
- 6 large ripe bananas, chopped and frozen
- 1/3 cup chunky peanut butter, natural and unsalted
- 3 tablespoons cocoa, unsweetened
- 2 tablespoons maple syrup
For the topping:
- 3/4 cup dark chocolate chips, vegan
- 6 tablespoons chunky peanut butter, natural and unsalted
- Optional: chopped peanuts and/or flaky sea salt
Instructions
- Prepare chocolate peanut butter chunks: Line a mini loaf pan or small dish with parchment paper. Add the chocolate chips and peanut butter to a microwave safe bowl, and microwave for two 30-second intervals, stirring well after each interval. Pour into prepared pan and place in the freezer for an hour to set.
- Prepare crust: In a food processor, add the hazelnuts, dates, peanut butter and maple syrup, and process until a crumbly mixture forms. Press into a 9-inch springform pan.
- Prepare banana ice cream filling: Using the food processor again, add the frozen banana chunks and process on high until crumbly. Add the peanut butter, cocoa and maple syrup, and process until the banana mixture is thick and creamy. It will take about five minutes or so to make the banana ice cream, and you will need to stop the food processor a few times to stir and scrape down the sides.
- Assemble nice cream cake: Once the nice cream is ready, remove the chocolate peanut butter from the freezer, chop into chunks and stir into the nice cream. Pour nice cream onto the prepared crust, smooth out the top and place in the freezer for 4-5 hours to set up.
- Prepare chocolate topping: Once the cake is set up, add the remaining chocolate chips and peanut butter to a microwave safe bowl, and microwave for two 30-second intervals, stirring well after each interval. Spread on top of cake, working fast as the chocolate will set quickly. As an optional topping, sprinkle on a few chopped peanuts and/or flaky sea salt. Place back in the freezer for a few minutes to set up. Cover and keep stored in the freezer until ready to eat. Let the cake sit at room temperature for ten minutes before serving so it is easier to cut.
Notes
- You’ll need a large capacity and powerful food processor or blender to make the banana ice cream filling. (I use a 12-cup, 1000 watt food processor). If you have a smaller capacity and/or less powerful food processor, you can make the banana ice cream filling in two batches. Just keep the first batch in the freezer while you make the second batch.
- This recipe calls for natural and unsalted chunky peanut butter. Smooth will work in the nice cream, but chunky peanut butter adds texture to the chocolate peanut butter chunks and it keeps the hazelnut crust from getting too oily.
- If you like the addition of salt with your chocolate peanut butter treats, you can use natural chunky peanut butter with salt added. Or you can add a pinch of sea salt to the chocolate peanut butter chunks and/or crust.
- For the creamiest banana ice cream, use bananas that are firm and ripe, but not overripe.
- This recipe calls for three tablespoons of cocoa, but you can add more or less depending on how chocolatey you like your nice cream.
I am blown away by how healthy this is and how scrumptious it looks. What a fantastic summer cake!
Thank you Terri!
Chocolate and bananas are such a great pairing! And I love the addition of hazelnuts! What a perfect summer dessert.
Thanks so much Nina!
Your chocolate ice cream cake sounds so delicious and I LOVE that it’s even vegan! Can’t wait to try give it a try. I’m sure it would be the perfect treat for these hot days we’ve been having.
Thanks Claire! It’s a nice dessert to have stashed in the freezer for hot days!
Is there anything more perfect than the unity of peanut butter and chocolate !?! I dont think so. This looks so incredible 🙂
I agree Analida! The best combo ever! Thank you 🙂
What a lovely texture and color. This would be a perfect summer treat. I will try this soon for my lil one!
Great! Hope you like it! Thanks 🙂
Nice creams are the best. This is just a delicious cake and the flavors are perfect together. You made it easy to follow and just so good.
Thanks Eileen! Nice creams really are awesome!
AHHHHHHHH THIS!!!! This just looks way, way too delicious. I love that it is not only dairy free, but also naturally sweetened! My sister is dairy free and loves peanut butter and chocolate ALMOST as much as I do. She is going to flip when I make this for her!
Aww! Thanks Aleta! It’s probably one of my favourite dairy-free treats! And I love anything with chocolate and peanut butter too!
Everything about this is pure perfection! Love the hazelnut crust with this! Best Recipe!!
Thanks Leslie!
I tried nice cream in France and fell in love with it. I wanted to make something similar and found this recipe. It was so good!! The flavors go well with each other and you don’t even miss the dairy!
Thanks Eden! I’m so glad you liked it!
This cake is amazing! It’s hard to believe there is no dairy in it. Gorgeous cake and amazing flavors.
Thanks Michelle! Gotta love bananas in dairy-free ice cream cakes!
I just love this whole ice cream cake, but the chocolate peanut butter chunks inside the cake just made my day! A lovely dessert inspiration!
Thanks Paula! The chunks are great to snack on all on their own! 😉
I keep seeing this on IG and now that I’ve read more about it I HAVE to make it!
Thanks Jo! Hope you get a chance to make it!
Making a nice cream cake is such a brilliant idea, and you know how I feel about chocolate and peanut butter, right? 🙂 I loved your cherry chocolate nice cream so much and I know I’d be crazy about this!
Thanks Marcie! Yes, I know you’re a fellow chocolate PB fan! And I’m so happy you enjoyed the cherry chocolate nice cream! I think you’d enjoy this one too!
This cake is fantastic! So sad that my husband can’t stand bananas as I’d love to make one soon. Well, the good thing is that frozen I could just store it over a longer time and eat it myself, but I will wait until a friend comes visit and definitely make this with her. She loves vegan banana ice cream and will adore this cake!!
My hubby doesn’t care for bananas either, so I have slices of this cake stashed in the freezer to enjoy when the craving hits! Hope you and your friend enjoy it!