Decadent chocolate cake layered with strawberry compote and a thick layer of no churn peanut butter ice cream! This homemade Chocolate PB&J Ice Cream Cake is one of my all-time favorite summertime frozen treats, it’s so delicious!
Need a celebratory ice cream dessert? You need to make this Chocolate PB&J Ice Cream Cake! Made with a homemade chocolate cake, strawberry compote, and no-churn peanut butter ice cream, this frozen cake is creamy, decadent, and fruity. It’s everyone’s favorite summertime frozen treat!
If you don’t have time or want to make this chocolate PB&J ice cream cake a little easier and quicker, you can use boxed chocolate cake mix instead of making the chocolate cake from scratch and use store-bought peanut butter ice cream instead of making the no churn ice cream. However, I’d suggest you try making the whole component from scratch! It’s worth the little bit of extra effort and oh so good!
INGREDIENTS NEEDED & NOTES FOR THIS CHOCOLATE PB&J ICE CREAM CAKE RECIPE
Butter – Always use unsalted butter for baking, so you can control the amount of salt in your baked goods. If you prefer salted butter or it’s all you have, that’s totally ok! but don’t forget to reduce half of the salt, or skip the salt.
Sugar – You’ll need granulated sugar and brown sugar to make this ice cream cake.
Eggs – Never forget to set your eggs out of the fridge in advance. You need room-temperature eggs so they combine nicely with the batter and make the best result.
Vanilla – To enhance and balance the flavor.
Peanut Butter – Grab creamy peanut butter or natural peanut butter.
Strawberries – It’s always best to use fresh strawberries, but if they’re not in season you can use frozen strawberries too. Fresh or frozen, both work perfectly in this recipe!
Lemon – You’ll need this to make the strawberry compote.
Chocolate – You’ll need dark chocolate to make the cake. I use dark chocolate with 55% cacao, but semi-sweet chocolate works too.
Cocoa Powder – Grab unsweetened cocoa powder or dutch process cocoa powder. Do not use sweetened cocoa powder.
Milk – You’ll need whole milk for this recipe, it adds fat to the batter and creates a richer taste.
Heavy Cream – Make sure you’re using heavy cream with 35% – 40% milk fat for the best no-churn ice cream texture. You’ll want a rich and creamy texture right?
Condensed Milk – The consistency and texture of sweetened condensed milk helps create soft, scoopable ice cream.
Vodka – Optional, but recommended. Alcohol lowers the freezing point of the ice cream, making the consistency softer and easier to cut.
Cornstarch – You’ll need this to make the strawberry compote
Flour – You only need regular all-purpose. Nothing fancy here.
Leavening Agent – This recipe uses baking soda and baking powder to make the chocolate cake
Salt – This will do the job of balancing out the sweet flavor.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- 8-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CHOCOLATE PB&J ICE CREAM CAKE
(Be sure to check the recipe card below for the full ingredients list & instructions)
STEP 1 – Make the Chocolate Cake
Preheat the oven to 350F. Lightly grease an 8-inch round cake pan with butter and line it with parchment paper, set aside.
Fill a medium saucepan with water about an inch, simmer over medium-low heat. Place the dark chocolate and milk in a medium heatproof bowl, then set the bowl over the simmering water, and let the chocolate melt completely. Then, let the chocolate mixture cool to room temperature.
In a separate bowl, sift and combine together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of your stand mixer, beat the butter, sugar, and vanilla extract on medium speed until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Scrape down the bottom and sides of the bowl with a rubber spatula. Reduce the mixer speed to low speed, slowly pour the melted chocolate, and mix until just combined. Then, gradually add the sifted dry ingredients and mix well until there are no more lumps. Do not over-mix the cake batter.
Pour the batter evenly into the prepared baking pan and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting onto wire racks to cool completely.
STEP 2 – Cook the Strawberry Compote
In a large bowl, mix one teaspoon of baking soda with four cups of water and stir until dissolved. Add hulled strawberries to the water mixture and gently toss them with clean hands, then let the strawberries soak in the water for about 10 minutes. Rinse the strawberries clean and gently blot the strawberries with a towel to get rid of some moisture. Cut the strawberries in half and set aside. If you’re using frozen strawberries, no need to rinse them. Let the strawberries thaw slightly and cut them in half.
In a large saucepan, combine the strawberries, fresh lemon juice, lemon zest, granulated sugar, and cornstarch. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 5-8 minutes until the strawberries release their juices and they become thick and syrupy.
Remove the pan from the heat and let it cool completely to room temperature.
STEP 3 – Make the No-Churn Ice Cream
Microwave the peanut butter for about 20 seconds, then stir the peanut butter until completely melted.
In a medium mixing bowl, combine condensed milk, vanilla, vodka, 1/4 cup of melted peanut butter, and a pinch of salt. Set aside.
In the stand mixer bowl or in a large mixing bowl, add the cold heavy cream and whisk with an electric mixer on high speed until stiff peaks form. This will take between 3 to 5 minutes.
Gently scoop out half of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently with a rubber spatula until well combined, then fold in chopped chocolate.
Add the condensed milk mixture into the large mixing bowl of whipped cream and fold it until well combined. Cover the bowl with plastic wrap and chill in the fridge while you prepare to assemble the ice cream sandwiches.
STEP 4 – Assemble the Ice Cream Cake
Line the bottom and side of an 8-inch springform pan with parchment paper. Set aside.
Using a large serrated bread knife, slice the top dome of the chocolate cake off, so the top of your cake is flat and even. Then, gently fit the chocolate cake inside the prepared springform pan. Then, spread about 1/3 cup of strawberry compote on top of the chocolate cake.
Evenly spread the peanut butter ice cream mixture over the cake. Dollop over about 4 tablespoons of strawberry compote and the remaining peanut butter, then swirl it by using a butter knife or toothpick to create a marbled effect. Cover the pan with layers of plastic wrap and freeze for at least 4 hours.
When you’re ready to serve the ice cream cake, whip 1/2 cup of heavy cream until stiff peak, then add 2 tablespoons of peanut butter. Mix well until well combined.
Remove the cake from the freezer and thaw for 5 minutes. Carefully remove the rim and place the ice cream cake on your serving plate. Decorate with peanut butter whipped cream, then slice and enjoy immediately.
TIPS FOR MAKING THE BEST CHOCOLATE PB&J ICE CREAM CAKE
- Line the bottom and side of your springform pan with parchment paper. You can line it with plastic wrap for a smoother side.
- Make sure your cake and strawberry compote cool, at least at room temperature before assembling the ice cream cake.
- Level off the top of your chocolate cake evenly!
- Use a serrated knife! This works well for cutting thick slices of ice cream. Dip the blade of the knife into a glass of warm water, then dry off any excess water. A warm knife will slide through the ice cream more easily, creating smoother cuts. Rewarm the knife every few slices.
HERE’S HOW TO STORE THE LEFTOVERS
To keep the leftover cake, it will need to be kept frozen. Cover with plastic wrap or store it in an airtight container and freeze for up to 2 months.
I would suggest cutting the ice cream cake into individual slices, then wrapping each slice with plastic wrap and aluminum foil to avoid freezer burn.
Chocolate PB&J Ice Cream Cake
Decadent chocolate cake layered with strawberry compote and a thick layer of no churn peanut butter ice cream! This homemade ice cream cake recipe is one of my all-time favorite summertime frozen treat, it’s so delicious!
Ingredients
Chocolate Cake
- 75g (2/3 stick) unsalted butter
- 73g (1/3 cup) light brown sugar
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 50g (half package, 3.5oz chocolate bar) dark chocolate, 60% -72% cacao
- 80g (1/3 cup) whole milk
- 29g (1/3 cup) cocoa powder
- 63g (1/2 cup, spoon and level method) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Strawberry Compote
- 350g (2+3/4 cups) halved strawberries
- 50g (1/4 cup) granulated sugar
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon lemon zest
- 1+1/2 teaspoons cornstarch
No Churn Peanut Butter Ice Cream
- 240g (1 cup) heavy cream
- 153g (1/2 cup) condensed milk
- 1 teaspoon vanila
- 1 teaspoon vodka
- a pinch of salt
- 1/2 cup melted peanut butter, divided
Instructions
STEP 1 - Make the Chocolate Cake:
Preheat the oven to 350F. Lightly grease an 8-inch round cake pan with butter and line it with parchment paper, set aside.
Fill a medium saucepan with water about an inch, simmer over medium-low heat. Place the dark chocolate and milk in a medium heatproof bowl, then set the bowl over the simmering water, and let the chocolate melt completely. Then, let the chocolate mixture cool to room temperature.
In a separate bowl, sift and combine together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl or the bowl of your stand mixer, beat the butter, sugar, and vanilla extract on medium speed until smooth and creamy. Add the eggs one at a time, beating well after each addition.
Scrape down the bottom and sides of the bowl with a rubber spatula. Reduce the mixer speed to low speed, slowly pour the melted chocolate, and mix until just combined. Then, gradually add the sifted dry ingredients and mix well until there are no more lumps. Do not over-mix the cake batter.
Pour the batter evenly into the prepared baking pan and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before inverting onto wire racks to cool completely.
STEP 2 - Cook the Strawberry Compote:
In a large bowl, mix one teaspoon of baking soda with four cups of water and stir until dissolved. Add hulled strawberries to the water mixture and gently toss them with clean hands, then let the strawberries soak in the water for about 10 minutes. Rinse the strawberries clean and gently blot the strawberries with a towel to get rid of some moisture. Cut the strawberries in half and set aside. If you're using frozen strawberries, no need to rinse them. Let the strawberries thaw slightly and cut them in half.
In a large saucepan, combine the strawberries, fresh lemon juice, lemon zest, granulated sugar, and cornstarch. Bring to a boil over medium-high heat, then reduce the heat and simmer for about 5-8 minutes until the strawberries release their juices and become thick and syrupy. Remove the pan from the heat and let it cool completely to room temperature.
STEP 3 - Make the No-Churn Ice Cream:
Microwave the peanut butter for about 20 seconds, then stir the peanut butter until completely melted.
In a medium mixing bowl, combine condensed milk, vanilla, vodka, 1/4 cup of melted peanut butter, and a pinch of salt. Set aside.
In the stand mixer bowl or in a large mixing bowl, add the cold heavy cream and whisk with an electric mixer on high speed until stiff peaks form. This will take between 3 to 5 minutes.
Gently scoop out half of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently with a rubber spatula until well combined, then fold in chopped chocolate.
Add the condensed milk mixture into the large mixing bowl of whipped cream and fold it until well combined. Cover the bowl with plastic wrap and chill in the fridge while you prepare to assemble the ice cream sandwiches.
STEP 4 - Assemble the Ice Cream Cake:
Line the bottom and side of an 8-inch springform pan with parchment paper. Set aside.
Using a large serrated bread knife, slice the top dome of the chocolate cake off, so the top of your cake is flat and even. Then, gently fit the chocolate cake inside the prepared springform pan. Then, spread about 1/3 cup of strawberry compote on top of the chocolate cake.
Evenly spread the peanut butter ice cream mixture over the cake. Dollop over about 4 tablespoons of strawberry compote and the remaining peanut butter, then swirl it by using a butter knife or toothpick to create a marbled effect. Cover the pan with layers of plastic wrap and freeze for at least 4 hours.
When you're ready to serve the ice cream cake, whip 1/2 cup of heavy cream until stiff peak, then add 2 tablespoons of peanut butter. Mix well until well combined.
Remove the cake from the freezer and thaw for 5 minutes. Carefully remove the rim and place the ice cream cake on your serving plate. Decorate with peanut butter whipped cream, then slice and enjoy immediately.
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Happy Baking!
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