PB & J Ice Cream Cake

PB & J Ice Cream Cake by katyskitchen.ca #vegan

Two days ago, I experienced an all-time Internet failure. I locked myself out of my own website.

Due to my own silly mistake and paranoid security settings, I endlessly typed in the wrong password and wondered with naivety why it wasn’t working. All of a sudden, I arrived at the white screen of death instead of my inviting login screen. When I realized my mistake, it was already too late.

PB & J Ice Cream Cake by katyskitchen.ca #vegan

Scheduled, un-edited posts!” kept running through my head.

Oh, the problems of being a perfectionist.

It took a few hours and much hard work from my brother to fix the mistake, but I was finally able to gain access again.

The brief period of high-stress got me thinking about how important to me my blog really is.

PB & J Ice Cream Cake by katyskitchen.ca #vegan

I get all sorts of reactions when I tell people I have a food blog. Most are supportive and interested, but I’ve also encountered laughter, condescending comments, and judgment (“That’s how you spend your time?”).

The comments used to bother me, but not so much anymore.

My blog has become an amazing outlet for me to share something I’m passionate about: creating.

pb & j cake 4

Creating in the form of the written word, my thoughts and musings sent out with the hit of the “publish” button.

Creating in the marriage of ingredients to form delectable flavours that nourish the body.

Creating in the arrangement of forks and spoons and cookies to capture a moment in time and allow you to be a fly on the wall of my kitchen.

PB & J Ice Cream Cake by katyskitchen.ca #veganPB & J Ice Cream Cake by katyskitchen.ca #vegan

Speaking of my kitchen, here’s an easy summer recipe for you that’s a variation of my 4-ingredient ice cream cake.

Just as easy, this one has a crunchy chocolate cookie-filled centre. A smooth layer of coconut whipped cream tops the cake along with fresh, succulent strawberries.

Where’s the jam, you ask? Since I find jam too sweet (except for chia jam, of course) I decided fresh fruit was the way to go. Why can’t I call strawberries “J”? There are no rules in Katy’s Kitchen. Get cooking. 🙂

PB & J Ice Cream Cake by katyskitchen.ca #vegan

PB & J Ice-Cream Cake
Author: Katy’s Kitchen
Prep time:
Total time:
Serves: one 8-inch springform
Making ice-cream cake just got easier. Blended up bananas and peanut butter freeze like ice cream. A crunchy cookie centre gives true ice-cream cake charm. The coconut whipped cream and top loaded with strawberries adds the “J” to this PB & J cake.
  • 6 bananas
  • ½ cup plus 2 TB all-natural peanut butter
  • 2 TB almond milk
  • ½ cup chocolate wafer crumbs*
  • 1 can full-fat coconut milk, chilled in the fridge overnight
  • 10-12 strawberries
  • [i]Tools[/i]
  • Springform pan
  • Food processor
  1. Place the can of coconut milk in the fridge overnight.
  2. Add bananas, peanut butter, and almond milk to a food processor. Process until smooth. Spread half the mixture into an 8-inch sprinform pan.
  3. Sprinkle the chocolate wafer crumbs evenly over the first layer.
  4. Spread the rest of the banana mixture overtop of the cookie crumbs. Freeze until solid (overnight).
  5. About 10 minutes before serving, remove the cake from the freezer. Chop up the strawberries and set aside.
  6. Make the coconut whipped cream. Remove the can of coconut milk from the fridge. Using a spoon, carefully scoop up the fatty layer of coconut milk and none of the coconut water. Beat or whisk for about 20 seconds until light and fluffy.
  7. Spread a thin layer of the cream over the top of the cake (it will harden) and place the strawberries on top. Serve.
*In a ziploc bag, crumble store-bought chocolate wafer cookies, oreo cookies, or graham crackers. To make gluten-free, use gluten-free oreos or omit the cookie layer.

You might also like:

1. 4-Ingredient Peanut Butter Banana Ice Cream Cake

2. Chunky Monkey Cookie Dough Bites

3. Nutty Banana Ice Cream

Published by

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer, and Food Fight! co-host.

21 thoughts on “PB & J Ice Cream Cake”

  1. Yikes, I can imagine how scary that was, I am always afraid of locking myself out too. Thank goodness your brother was able to fix it:)
    Wow, this PB & J Ice Cream Cake looks magnificent and so decadent! The strawberries look gorgeous and I love that you topped it with coconut whipped cream. Sounds fantastic! Hope you have a great weekend Katy!

    1. Thanks Kelly! I definitely learned my lesson- always pay attention! 😉 Have a great weekend yourself 🙂

  2. Can you send me a piece of this cake?? This is so right up my alley! Especially that crunchy cookie center … yum. And yikes, that’s scary. I’m terrified of doing something stupid with my blog with all the back-end stuff! I hope you have a fun weekend!!

    1. I’ll express mail it right over, packaged up in an ice-box! Haha. Have an awesome weekend. 🙂

    1. How about a “Lauren is awesome” day? I can make up a great excuse pretty much any day of the week 😉

    1. Thanks Erin, that means alot to me! It’s always my goal to create a dessert using the simplest and most natural ingredients. 🙂

    1. Thanks Sarah, that’s such a sweet comment. I’ve really been loving the DSLR and the increase in control it allows me with my photography.

  3. I’m a perfectionist too so I can totally understand you! Plus, I hate internet issues, especially when it comes to my blog. Just a couple of weeks ago the server that hosts my blog was down due to upgrades. Ooh, upgrades sound good. Yes, but it’s the unforeseen problems that popped up afterwards that stressed me out. Thankfully all is back up and running smoothly. 🙂
    Absolutely ignore the “debbie downers.” I marvel at your amazing photos (congrats on new camera, btw), I love your recipe ideas, and I enjoy reading your posts!
    This cake looks amazingly delicious! Brilliant idea. 🙂

    1. Thank you for such a sweet and supportive comment Tina. I’m sorry to hear about your internet problems, it seems they happen to everyone these days. I’m glad everything is up and running now, though! Thanks again 🙂

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