- Sweet
- Frozen
- Entertaining
Choc Peanut Butter Ice Cream Cake with Homemade Ice Magic
This Choc Peanut Butter Ice Cream Cake is pure dessert theatre—creamy, crunchy, chocolatey, and completely irresistible.
Layers of smooth peanut-butter ice cream meet a rich chocolate biscuit base, creating that perfect sweet-salty balance that keeps you going back for another slice. But the real showstopper is the homemade Ice Magic: glossy, crackly, and deeply chocolatey, it hardens on contact to give every bite that nostalgic snap.
It’s indulgent without being fussy, playful yet impressive, and guaranteed to disappear the moment it hits the table. Whether you’re celebrating or simply craving something spectacularly fun, this ice cream cake delivers joy in every chilled, chocolate-coated bite.
What You’ll Need
1 tub Norco Cape Byron Classic Cookie Dough ice cream
1 tub Norco Cape Byron Chocolate Lava Brownie ice cream
4 tbsp crunch peanut butter
Chocolate topping
100g 70% dark chocolate
2 tbsp coconut oil
Garnish
Peanut brittle
Dark chocolate, curls
1 pack Maltesers
Line a brownies tin with cling wrap. Scoop a scoop of Norco Cape Byron Classic Cookie Dough ice cream into the tin then add a scoop of the Cape Byron Chocolate Lava Brownie ice cream, continue alternating until the tin is full. Add a spoon of peanut butter in the gaps and then press the ice cream into the tin. Place into the freezer and freeze.
In a bowl melt the chocolate and coconut oil. Mix until combined. And allow to cool to room temperature.
Turn the ice cream cake out of the tin and then spoon over the topping and allow to set.
Garnish the ice cream cake with peanut brittle, chocolate curls and crushed Maltesers.
Cut into slices and enjoy.
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