Chocolate Velvet Peanut Butter Ice Cream Cake

VelvetDessert ToppingsTraditional Style Butter
an image of Chocolate Velvet Peanut Butter Ice Cream Cake

Recipe Information



30 min

prep time:


cook time:

an image of easy




For the crust:

  • 250g chocolate biscuits, crushed
  • 80g First Choice Butter, melted

For the filling:

  • 750ml First Choice Chocolate Velvet, chilled
  • 80ml First Choice Chocolate Dessert Topping
  • 160g smooth peanut butter, slightly melted to make it soft and more runny
  • 160g dark chocolate, chopped
  • 80ml cream, heated to almost boiling point

Garnish suggestions:

  • First Choice Chocolate Dessert Topping to drizzle
  • Dark chocolate and peanut shards
  • Roasted, salted and lightly chopped peanuts
  • Chocolate coated peanuts or chocolate malt balls

Preparation method:

  1. Combine the crushed biscuits and melted butter and spoon into a well-greased and lined loose bottomed cake tin (22cm). Press firmly into the pan.
  2. Whip the chilled chocolate velvet and spoon into the pan. Swirl in the peanut butter and the chocolate dessert topping to get a marbled effect. Place in the freezer and leave overnight.
  3. Combine the dark chocolate and the hot cream and stir to melt the chocolate.
  4. Remove the frozen ice cream cake from the cake tin onto a serving plate.
  5. Spoon over the melted chocolate ganache and garnish to taste.
  6. Return to the freezer and remove from freezer 10 minutes before serving.