Recipe
Peanut Butter Porter Ice Cream Cake

Recipe: Peanut Butter Porter Ice Cream Cake

We celebrate just about every special occasion (i.e. birthdays, really good weeks and sometimes really bad weeks) with a cake. And while Brooklyn dessert options are more than plentiful, we've somehow exhausted our local options (eating our way through Momofuku Milk Bar's whole cake menu in a few short months) and began thirsting for something new--something worth celebrating, which meant it needed to have beer.

This Peanut Butter Porter Ice Cream Cake combines our love of peanut butter and ice cream with rich Chocolate Maple Porter and tops it with crushed Nutter Butter cookies and peanut butter cups - a creamy, frozen delight that'll make you want to throw a party just because.

What You Need for the Peanut Butter Porter Ice Cream

  • 12 ounces Chocolate Maple Porter (or a craft stout or porter)
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/2 cup creamy peanut butter (we love Peanut Butter & Co's Smooth Operator)
  • 2 cups heavy cream, divided
  • 6 large egg yolks
  • pinch of salt
  • 2 teaspoons vanilla extract

What You Need for the Cake

  • 20 Nutter Butter cookies
  • 1 cup roasted peanuts, roughly chopped
  • 6 tablespoons melted butter
  • 2 cups whipped cream
  • 6 full-sized (or 24 miniature) peanut butter cups, roughly chopped and chilled

What You Do

  • In a small sauce pan over medium heat, reduce beer to 1/2 cup. Set aside and let cool to room temperature.
  • Combine 1 cup heavy cream and egg yolks in a mixing bowl.
  • In a medium sauce pan over medium-low heat, combine milk, sugar, peanut butter, salt and remaining 1 cup of cream. Stir until sugar is dissolved, peanut butter has melted and mixture has come to a simmer.
  • Once milk reaches simmer, lower heat and slowly add half of the peanut butter mixture to the egg mixture. Stir to combine. Pour entire egg mixture from mixing bowl into the peanut butter mixture slowly. Keep below boiling, and turn off heat when mixture reaches 170°F.
  • Remove from heat. Pour into a mixing bowl and chill in an ice bath until cold, stirring occasionally. Slowly add in cooled beer and vanilla, whisking constantly.
  • Pour into ice cream maker and run it until custard begins resembling ice cream. Move to freezer.
  • In a food processor, pulse Nutter Butter cookies, 1/2 of the the roasted peanuts and melted butter until the mixture resembles coarse sand.
  • Pour the Nutter Butter mixture into a 9" spring-form cake pan and press down with a spatula to form an even crust. Freeze for 30 - 60 minutes.
  • When crust is firm, spread softened peanut butter ice-cream in an even layer (if you made the ice cream the day of, it will already be pretty soft - otherwise microwave for 20 seconds). Freeze for another 30 - 60 minutes.
  • When ice-cream layer is firm, spread whipped cream on in an even layer. Freeze for another 30 - 60 minutes.
  • Top with chopped peanut butter cups and remaining peanuts. Freeze until ready to serve. Enjoy!