Keto Peanut Buster Ice Cream Sandwich Cake
A decadent frozen dessert cake featuring layers of ice cream sandwiches, creamy peanut butter fudge sauce, whipped topping, and salted peanuts. Perfect for summer gatherings or birthday parties when you want an impressive make-ahead dessert. The combination of peanut butter and chocolate with the crunch of peanuts creates a rich, satisfying treat that feeds a crowd. This version uses jarred hot fudge mixed with peanut butter for extra depth of flavor.
Ingredients
- 2 12-13 oz jars hot fudge saucechocolate sauce1:1chocolate
less rich
- ¾ cup creamy peanut butter
- 20 ice cream sandwicheschocolate wafer cookies20 cookiesgluten-freedairy-free
assembly change needed
- 1 12 oz container frozen whipped topping, thawed
- 1 cup salted peanuts, choppedchopped almonds1:1nutpeanuts-freeadds tree_nuts
different flavor profile
Instructions
- 1
Heat hot fudge sauce in microwave on high until hot
- 2
Stir peanut butter into hot fudge until smooth and let cool to room temperature
- 3
Line bottom of baking dish with ice cream sandwiches, trimming to fit as needed
- 4
Spread half of whipped topping over sandwiches
- 5
Freeze for about 15 minutes until whipped topping is firm
- 6
Remove from freezer and spread half of fudge mixture over whipped topping
- 7
Sprinkle with half of the peanuts
- 8
Repeat layers, ending with hot fudge and peanuts
- 9
Freeze until firm, about 2 hours
- 10
Cut into squares to serve and drizzle with additional hot fudge sauce if desired
Tips
Let the fudge mixture cool completely before spreading to prevent melting the ice cream sandwiches
Use a sharp knife dipped in warm water between cuts for clean slices
Cover tightly with plastic wrap during freezing to prevent ice crystals
Good to Know
Store covered in freezer for up to 1 month
Can be made up to 3 days ahead, cover tightly with plastic wrap
Let sit at room temperature 5-10 minutes before cutting for easier slicing
Common Mistakes
Don't let fudge boil in microwave to avoid seizing
Cool fudge mixture completely to prevent melting ice cream
Freeze between layers to maintain structure
Substitutions
Dairy-Free Swaps
assembly change needed
Nut-Free Alternatives
different flavor profile
General Alternatives
less rich
FAQ
Can I use homemade whipped cream instead of frozen topping?
Yes, but stabilize it with a tablespoon of powdered sugar and make sure it's very stiff to hold up during freezing.
How long does this keep in the freezer?
It will keep for up to one month when properly covered, though texture is best within the first week.
Can I make this without peanuts for allergies?
Absolutely, substitute chopped chocolate chips, toffee bits, or crushed cookies for the same crunch factor.