What is the maximum dose of sand a baby can ingest in one weekend? Is there any kind of rule on the tolerable upper limit of salt water and watermelon? I’m totally asking for a friend- not because I’m at all concerned about my own children… (clears throat). Anyways, we went to the beach this past weekend, and it was adorable. Don’t get me wrong- taking kids to the beach is no walk in the park, but watching them enjoy and explore is super memorable. This was Charlie’s first romp in the sand, and although I was mildly terrified every time he got anywhere close to the water, I loved seeing him get so fired up.
One of my favorite things about the beach
is the margaritas is the seafood and summer desserts. I figured I’m not the only one heading South this summer, so if you have a trip to the shore planned, please let me introduce you to this peanut butter honey graham ice cream cake. It’s make-ahead, completely frozen, and is a fun sweets option when you’re serving a hot and sandy crowd. Let me tell you how to make it.
This peanut butter honey graham ice cream cake begins similarly to many of the other ice cream desserts on this site. No-churn ice cream comes together with little more than a hand mixer and a giant bowl. Here, we have two flavors of ice cream- honey and peanut butter swirl. Both get whipped up and layered into a prepared loaf pan with some graham cracker crumble and extra peanut butter. Once the peanut butter honey graham ice cream cake has frozen solid, you can remove it from the pan and top it with additional whipped cream that has been lightly sweetened with honey. It’s simple and delightful!
A few things to know about this recipe: first, you can add a little extra peanut butter if you prefer. Look, I don’t know your life. Maybe you are super into PB. I get that, so if that’s you, add in some more! I like to swirl additional creamy peanut butter into the peanut butter ice cream, or add a few drizzles in with the graham cracker. Second, if you’re on team Salty Sweet, you’re going to want to add a smidge more salt to the graham cracker crumble. I like mine super salty to offset the sweet ice creams, but this is totally up to you. Finally, if you don’t have a loaf pan, feel free to opt for a different type of pan. Just be sure that every slice has each of the cake elements in it.
Give this peanut butter honey graham ice cream cake a try and let me know what you think! Ice cream cake is the perfect treat for these salty days, and I think you’ll really like this one. Have a terrific week, and stay tuned for a new recipe coming up next week!
If you like this peanut butter honey graham ice cream cake you should try:
No-Churn Honey Salted Almond Ice Cream
No-Churn Peanut Butter Caramel Ice Cream
Mocha Brownie Ice Cream Cake
Mint Brownie Ice Cream Cake
Honey Mascarpone Tart with Salty Graham Cracker Crust and Figs
Peanut Butter Honey Graham Ice Cream Cake
This peanut butter honey graham ice cream cake has two flavors of no-churn ice cream and a salty graham cracker crumble throughout!
- Prep Time: 15
- Total Time: 360
- Yield: 10 Servings
- Category: Dessert
For the graham crumble:
- 2/3 cup (60 gm) graham cracker crumbs
- 2–1/2 tablespoons unsalted butter, melted
- 1/4 teaspoon cinnamon
- 1/8–1/4 teaspoon salt (more or less depending on your preferences)
For the ice cream:
- 1 (14 oz) can sweetened condensed milk, divided
- 2 cups (480 gm) heavy whipping cream, divided
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- 1/3 cup peanut butter
For the frosting, if desired:
- 1 cup (240 gm) heavy whipping cream
- 3 tablespoons honey
- 1 teaspoon vanilla extract
To prepare the graham crumble:
- Combine all of the ingredients in a bowl, stirring until it forms a sandy mixture. Use an 1/8 teaspoon salt at first and add a little extra if desired. Set aside.
To prepare the ice creams:
- Line a large loaf pan with plastic wrap that extends up all four sides with a few inches of extra hangover. You’ll form your ice cream cake in the pan so you want to make sure that no ice cream actually touches the pan or it could stick! Set aside.
- Pour 7 ounces (half the can) of sweetened condensed milk and 1 cup of heavy whipping cream in a large bowl. Use a hand mixer to beat the mixture until it thickens to a soupy fluff consistency. Add the honey and vanilla extract and continue to whip until stiff peaks form. Dollop and spread this ice cream into the bottom of the prepared pan. Crumble the graham crumble on top of the honey ice cream until it is adequately covered. You may have a little leftover.
- To prepare the peanut butter ice cream stir the remaining sweetened condensed milk with the peanut butter. In a large bowl, whip the remaining cream until stiff peaks form. Fold the peanut butter/ condensed milk into the whipped cream. I like to leave the mixture a little streaky so there appears to be ribbons of peanut butter throughout, but you can fold it all the way together if desired. Pour the ice cream on top of the graham crumble in the pan and then spread to smooth. Freeze completely, at least six hours or overnight.
To prepare the frosting (if desired):
- Whip the cream to soft peaks and then add in the honey. Continue whipping to medium-hard peaks. Remove the cake from the pan and peel off the plastic. You may need to let it set out for a moment to release from the pan. Spread the honey whipped cream all over the cake and then freeze until about 15 minutes prior to serving. Enjoy!
6 thoughts on “Peanut Butter Honey Graham Ice Cream Cake”
thanks for the instruction. I am really excited to make this cake at home. this information helps me to make it easy.
I would like to make this for my son’s birthday. He chose a penguin themed party and ice cream cake feel most appropriate . Your recipe looks amazing. If I were to use to 2 square pans and layer it or a spring form pan, do you think I would need to double or triple this recipe?
you would need to double for 2 small square pans 🙂
Love the idea of this recipe! I’ve been looking to make a no-churn ice cream for some time now however I am not too keen on using condensed milk. Would no churn recipes work using something else (more natural)? If so what would you recommend?
Do you use sweetened or unsweetened peanut butter?