Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Chocolate Ice Cream Cone Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 79 reviews

  • Author: Amina
  • Total Time: 1 hour 3 minutes plus freezing time
  • Yield: 12 servings

Description

A decadent Peanut Butter Chocolate Ice Cream Cone Cake combining a moist peanut butter cake base with a crunchy waffle cone and chocolate ganache topping, layered with rich PB ‘N Cones ice cream and finished with a fluffy peanut butter whipped cream frosting. Perfect for ice cream lovers seeking a show-stopping dessert.

Ingredients

Cake

  • 1/2 cup (104g) sugar
  • 1/4 cup (45g) lightly packed light brown sugar
  • 1/4 cup (56g) unsalted butter, room temperature
  • 1/2 cup (140g) peanut butter
  • 1/4 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
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature

Chocolate Ganache and Toppings

  • 3 oz (1/2 cup | 86g) semi sweet chocolate chips (for ganache and filling)
  • 1/4 cup (60ml) heavy whipping cream (for ganache)
  • 1 tsp corn syrup
  • 1/2 cup chopped waffle cone pieces (plus extra for decorating)

Ice Cream Layer

  • 46 oz container Blue Bunny PB ‘N Cones Ice Cream

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

Decoration

  • 2 mini ice cream cones (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (176°C). Line an 8-inch round cake or springform pan bottom with parchment paper and coat the sides with non-stick spray.
  2. Cream Sugars and Fats: In a large mixing bowl, beat sugar, brown sugar, butter, and peanut butter until light and fluffy, about 3-4 minutes.
  3. Add Wet Ingredients: Mix in sour cream and vanilla extract until fully combined.
  4. Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Scrape down the bowl sides as needed.
  5. Combine Dry and Liquid Ingredients: In separate bowls, combine flour, baking powder, salt, and separately mix milk and water.
  6. Mix Batter: Add half of the dry ingredients to the batter and mix. Add the milk and water mixture, then the remaining dry ingredients, mixing well after each addition. Scrape the bowl sides to ensure thorough mixing.
  7. Bake Cake: Pour batter into prepared pan and bake 38 minutes or until a toothpick inserted has few crumbs. Let cool for 2-3 minutes then transfer to a cooling rack to cool completely.
  8. Soften Ice Cream: When cake is cool, place the ice cream in the fridge for about an hour to soften slightly for easier spreading.
  9. Prepare Pan for Assembly: Line the sides of the same 8-inch pan with parchment paper extending above edges, and place a cardboard cake circle on the bottom. This helps during layering and removal.
  10. Trim Cake: Cut off the dome top of the cake and place the flat cake layer into the prepared pan.
  11. Make Chocolate Waffle Cone Filling: Place 3 oz chocolate chips in a small bowl. Heat 1/4 cup heavy whipping cream with corn syrup until boiling, pour over chips, let sit 3-4 minutes, then whisk smooth. Stir in chopped waffle cone pieces and spread evenly over cake.
  12. Layer Ice Cream: Spread softened peanut butter ice cream evenly over the chocolate cone mixture. Freeze cake until firm, approximately 5-6 hours.
  13. Prepare Whipped Cream Frosting: Whip 2 cups cold heavy cream, powdered sugar, peanut butter, and vanilla extract on high until stiff peaks form.
  14. Frost Cake: Remove frozen cake from pan and quickly frost the outside with the whipped cream. Return to freezer as needed to prevent melting.
  15. Make Ganache: Heat 1/4 cup heavy cream until boiling, pour over 3 oz semi sweet chocolate chips, let sit 3-4 minutes, then whisk smooth.
  16. Decorate Cake: Drizzle ganache around cake edge, top with more chopped waffle cone pieces and optional mini ice cream cones. Freeze until serving.

Notes

  • Use room temperature ingredients for best batter texture and mixing ease.
  • The pan used for layering the ice cream cake should be the same size as the cake pan to ensure fit.
  • Softening the ice cream before spreading makes assembly easier and prevents cracking.
  • Work quickly when frosting to avoid melting the ice cream layer.
  • Optional mini ice cream cones add a fun decorative touch but are not necessary.
  • Freeze the assembled cake thoroughly for clean slicing and to maintain structure.
  • You can substitute any neutral-flavored ice cream if PB ‘N Cones is not available but it alters flavor profile.
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/peanut-butter-chocolate-ice-cream-cone-cake-recipe/