CHIPS AHOY! Peanut Butter Ice Cream Cake

591  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 12 servings.

CHIPS AHOY! Peanut Butter Ice Cream Cake Recipe


  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 container (1.5 qt.) peanut butter ripple ice cream, softened
  • 1 Tbsp. creamy peanut butter
  • 1 Tbsp. chocolate sauce


  • Line  9-inch round pan with plastic wrap; stand 12 cookies, top sides out, around edge of prepared pan. Chop remaining cookies.
  • Spread  half the ice cream onto bottom of prepared pan; top with half the chopped cookies. Repeat layers. Freeze 4 hours or until firm.
  • Unmold  dessert onto plate just before serving; discard plastic wrap. Microwave peanut butter in microwaveable bowl on HIGH 10 sec. or until softened. Drizzle peanut butter, then chocolate sauce over dessert.

Recipe Tips

Size WiseBalance out your food choices throughout the day so you can enjoy a slice of this frozen cake.

How to Soften and Spread the Ice Cream into Prepared PanRemove ice cream from freezer 10 min. before using to soften slightly. Remove ice cream from container; place on cutting board. Cut into slices, then place in prepared pan and press to form even layer.

VariationPrepare dessert in 9-inch square pan instead of the round pan.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 330 
    • Total fat 18 g
    • Saturated fat 7 g
    • Cholesterol 25 mg
    • Sodium 190 mg
    • Carbohydrate 37 g
    • Dietary fiber 2 g
    • Total sugars 22 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.