Peanut Butter Chocolate Ice Cream Cone Cake
This Peanut Butter Chocolate Ice Cream Cone Cake is made with a layer of peanut butter cake, chocolate and waffle cone pieces, and Blue Bunny PB 'N Cones Ice Cream. The flavors are delicious and the overall cake is so darn fun!
Ingredients
Peanut Butter Cake
- 1/2 cup (104g) granulated sugar
- 1/4 cup (45g) light brown sugar (lightly packed)
- ¼ cup (56g) unsalted butter (room temperature)
- ½ cup (140g) peanut butter
- ¼ cup (58g) sour cream (room temperature)
- 1 tsp vanilla extract
- 3 large egg whites (room temperature, lightly beaten)
- 1 1/4 cups (163g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 6 tbsp (90ml) milk (room temperature)
- 2 tbsp (30ml) water (room temperature)
Ice Cream and Filling
- 3 oz (1/2 cup | 86g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
- 1 tsp corn syrup
- 1/2 cup chopped waffle cone pieces
- 46 oz Blue Bunny PB ‘N Cones Ice Cream* (1 container)
Whipped Cream Frosting
- 2 cups (480ml) heavy whipping cream (cold)
- 1 cup (115g) powdered sugar
- 1/4 cup (70g) peanut butter
- 1 tsp vanilla extract
Chocolate Ganache Topping
- 3 oz (1/2 cup | 86g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
Additional
- 1/2 cup chopped waffle cone pieces
- 2 mini ice cream cones (optional)
Instructions
To Make the Cake
- Preheat oven to 350°F (176°C) and prepare an 8-inch round cake pan (or springform pan) with parchment paper in the bottom and non stick spray around the sides.
- In a large mixing bowl, cream sugars, butter and peanut butter until light in color and fluffy, about 3-4 minutes.
- Add sour cream and vanilla extract and mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine the dry ingredients in another bowl, then combine milk and water in another bowl.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add the cake batter to prepared cake pan. Bake for 38 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cake from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
For the Ice Cream Filling
- When the cake has finished cooling, put the ice cream in the fridge for about an hour to soften.
- Once the cake is cool, set up your 8-inch cake pan (or springform pan) for layering. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Put a cardboard cake circle in the bottom of the pan. Line the sides of the pan with parchment paper. The parchment paper should stick up above the top edge of the pan (see example).NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan. Alternatively, you could use a clear cake collar.
- Cut the dome off of the top of the cake layer, then place the cake layer into the bottom of the pan.
- To make the filling, add 3 oz of chocolate chips to a small bowl.
- Heat the heavy whipping cream and corn syrup until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth.
- Add the chopped waffle cone pieces and stir to combine. Spread the mixture evenly over the top of the peanut butter cake.
- Top the waffle cone pieces with the ice cream and spread the ice cream into an even layer.
- Freeze the cake until firm, 5-6 hours.
To Frost and Decorate
- To prepare the whipped cream frosting, add the heavy whipping cream, powdered sugar, peanut butter and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Remove the frozen cake from the pan and quickly frost the outside with the whipped cream. The ice cream will melt, so pop it back in the freezer as needed and when you’re done.
- To make the chocolate ganache topping, heat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips. Allow the mixture to sit for 3-4 minutes, then whisk until smooth.
- Drizzle the ganache around the edge of the cake, then top with chopped waffle cone pieces and a coupe mini ice cream cones (see my tips on making a chocolate drip cake). Freeze until ready to serve.
Notes
*If you are unable to find this ice cream in your area, you can use vanilla ice cream. Add about 1/3 to 1/2 cup of chopped chocolate-covered waffle cone pieces to the ice cream and swirl in some peanut butter when you add the softened ice cream to the cake.
Nutrition
Calories: 925kcalCarbohydrates: 109gProtein: 15gFat: 49gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 119mgSodium: 365mgPotassium: 521mgFiber: 4gSugar: 72gVitamin A: 1355IUVitamin C: 1mgCalcium: 260mgIron: 3mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
