Peanut Butter Ice Cream Cake

No Photo


  • 18 ounces Graham crackers
  • 3/4 cup salted cocktail peanuts
  • 4 teaspoons butter, 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.

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry