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!
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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:
- Cherry Chocolate Chip Nice Cream
- Chocolate Peanut Butter Ice Cream Cookie Cups
- Peanut Butter Brownie Ice Cream Sandwiches
Ingredients
- 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.
Key recipe tips
- 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.
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Chocolate Peanut Butter Nice Cream Cake (Vegan)
Ingredients
For the chocolate peanut butter chunks:
- ½ cup dark chocolate chips, vegan
- ¼ cup chunky peanut butter, natural and unsalted
For the hazelnut crust:
- ¾ cup hazelnuts, natural and whole
- ¾ 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
- ⅓ cup chunky peanut butter, natural and unsalted
- 3 tablespoons cocoa, unsweetened
- 2 tablespoons maple syrup
For the topping:
- ¾ 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.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Danielle says
I've just had a similar cake at my friend's house and was really keen to make something similar. Love your recipe! The amount of my favorite flavors goes through the roof in it!
Leanne says
Thanks Danielle! This is now my go-to ice cream cake! Hope you get to make it!
sheenam @ thetwincookingproject says
Leanne, this looks awesome!!! Such an amazing recipe.
Leanne says
Thank you!
Terry says
I can’t believe this is dairy free...looks oso good! Can’t go wrong with peanut butter and chocolate 🙂
Leanne says
You really can't! It's the best combo! Thanks Terry!
Natalie says
WOW this nice cream cake looks absolutely gorgeous! I love chocolate and peanut butter together ♥
Leanne says
Thanks Natalie!
Kristen says
This is incredible. It was my hubby’s Birthday last week and we are celebrating this weekend - so I will definitely be making this. He loves anything chocolate and peanut butter and is a sucker for ice cream cake so you just made my day with this recipe!
Leanne says
Thanks Kristen! I hope you got a chance to make it. And happy belated bday to your hubby!
Katherine | Love In My Oven says
My love for all the nice cream desserts has been reinvigorated this summer! There are so many options! This might be one of my fave recipes of yours, Leanne. It looks SO decadent but it leaves you with way less guilt!! Yum!
Leanne says
Thanks Katherine! It's a favourite of mine too! And gotta love nice cream desserts!
Elaine says
Wow! Could you imagine a more decadent summer dessert? So rich and flavourful and yet not hard to make! Love those hazelnuts in there!
Leanne says
Thanks Elaine! The hazelnuts add a nice flavour to the crust!
Haylie / Our Balanced Bowl says
Leanne, you know my love for chocolate and peanut butter and WOW!! This looks like the most perfect Summer treat - without being too crazy decadent! I love it! Also loving that lighting on the first two photos especially - just gorgeous, my friend!
Leanne says
Thanks very much Haylie! The sunlight was more direct the day I took those pics, but it worked out well!
Marissa says
It never occurred to me that you could make cake out of nice cream!? Genius!! And that chocolate and peanut butter top? SO. GOOD. This is one mouthwatering summer treat, Leanne!
Leanne says
Thanks Marissa! I'm not sure why it took me so long to make a nice cream cake!
Colleen says
Wow, Leanne, this looks awesome. Like a froze, creamy peanut butter cup. Iam now craving this and will make it this weekend. Thank for the great recipe.
Leanne says
Thanks Colleen! I'm always craving PB and chocolate!
Mary Ann | The Beach House Kitchen says
Holy Moly this looks amazing Leanne! Can't ever pass up the chocolate/peanut butter combo! Pinned!
Leanne says
Thanks Mary Ann! I'm right there with you! Chocolate and PB is my weakness!
Jennifer @ Seasons and Suppers says
You can just never go wrong with peanut butter and chocolate. Throw in lots of bananas and it's just perfect 🙂 Lovely!
Leanne says
Thanks Jennifer! So true!
Kelsie | the itsy-bitsy kitchen says
This sounds absolutely incredible. Chocolate and hazelnut is one of my favorite pairings of all time. I'm running to the store to pick up the ingredients for this beauty today! Have a great week, Leanne!
Leanne says
Thanks Kelsie! Hope you get to make it some time!
Dawn - Girl Heart Food says
This is summer, indeed! What a weekend, huh?? Also, where was this cake this weekend? I could have really used a big ol' slice! I have to try this one soon, though, looks amazing and there is absolutely no going wrong with that combo! Delish! Happy Monday to ya 🙂
Leanne says
Thanks Dawn! This cake has been keeping me cool all summer! 😉
annie@ciaochowbambina says
Is there any better combination than chocolate and peanut butter? Oh my! This is the perfect summer treat! Pinned!
Leanne says
Thanks for pinning Annie! And totally agree that PB and chocolate are the best together!