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Peanut Butter Ice Cream Cake



  • 18 ounces Graham crackers
  • 3/4 cup salted cocktail peanuts
  • 4 teaspoons butter or margarine, melted
  • 4 teaspoons granulated sugar
  • 1 quart vanilla ice cream, softened
  • 1/2 cup chunky-style peanut butter
  • Chopped salted cocktail peanuts


  1. Process crackers and peanuts in a food processor or blender.
  2. Combine cracker crumbs, nuts, sugar and butter. Pat into a 9-inch square pan.
  3. Bake for 8 minutes at 375 degrees F.
  4. Chill.
  5. Mix ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled crust.
  6. Sprinkle with chopped peanuts.
  7. Freeze for 6 hours or until firm.

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