Peanut Butter Banana Fudge Ice Cream Cake

Peanut Butter Banana Fudge Ice Cream Cake


  • Cake:
  • 1 Box of betty crockers yellow cake mix
  • 1 1/4 water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup creamy peanut butter
  • Peanut Butter Frosting:
  • 1 1/2 Cup of Confectioners Sugar
  • 1/4 Butter
  • 1/2 Cup Of Peanut Butter
  • 1 Cup Of Whipped Cream
  • 2 tbs Of Vanilla Extract


  1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray (use wax paper on bottom of pan, cake comes out clean and smooth)
    Make Cake As Directed On Back Of The Box – Divide Batter In 2 8 Inch Pans Or 2 9 Inch Pans- Bake For 22 minutes (thats what I did N It Was Perfect!)
    While Thats Baking Get Out You Soften Banana Fudge Ice Cream (Or What Ever You Prefer)
    Add wax paper 2 the 3rd 8in or 9in pan, and spread soften ice cream in pan, put in freezer
    Beat Butter and Peanut Butter Until Smooth
    Add 1/2 Cup Of Confectioners Sugar, Whipped Cream And Vanilla Extract (Be Careful Sugar Will Fly lol)
    Add In The Rest Of Sugar (If You Want More Go Ahead N Add More)
    Beat until While Blended If Frosting Its To Thick Add A Little Of Milk Or Water
    Remove Cans From Pan If Havent….
    Get first layer of cake (you can spilt it if you want to make more layers)
    Frost The Cake If Frosting, The second Layer Should Be The Ice Cream, Pull Out The Ice Cream (Loosen The Ice Cream From The Edges And Flip On Top Of Bottom Layer Of Cake, (Gently Pull Off Pan, Then Gently Pull Of Wax Paper) Add The Last Layer N Frost (Tops N Sides)
    Put In Freezer For 1hr Or Until Ready To Serve!

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