Campfire Ice Cream Poke Cake
This Campfire Ice Cream Poke Cake starts with fluffy vanilla cake soaked with melted Tillamook Campfire Peanut Butter Cup Ice Cream, then gets drizzled with peanut butter and hot fudge, sprinkled with chocolate fudge wafer cookies, and finished with a light homemade marshmallow whipped cream. It’s creamy, chocolatey, peanut buttery, marshmallowy, and somehow perfectly sweet without being too sweet.
My favorite ice cream is Tillamook Campfire Peanut Butter Cup Ice Cream, and I decided if it’s this good straight out of the freezer, imagine what happens when you melt it and pour it into a cake.
This may honestly be one of the best cakes I’ve ever made. The Campfire Peanut Butter Cup Ice Cream has toasted marshmallow ice cream with a fudge swirl and little peanut butter cups, so you’re basically pouring all of that goodness directly into the cake.
Then I went even further with warm peanut butter, hot fudge, chocolate-covered wafer cookies and the BEST homemade marshmallow whipped cream.
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Now, looking at all of those ingredients, you might think this cake is going to be ridiculously sweet. It’s not! That’s exactly why I made the whipped topping very lightly sweetened. It balances everything underneath it perfectly.
This cake is fluffy, cold, creamy, chocolatey, peanut buttery and marshmallowy with little crunchy bites from those cookies.
The only vanilla extract I use for for recipes like this!
The best marshmallow fluff you can find anywhere !
Melissa’s Tips!
Use the wooden spoon. This is not the time for tiny fork holes. Those bigger holes are what allow the melted ice cream and all those little pieces to soak down into the cake.
Don’t throw away the chunks! If little peanut butter cup or fudge pieces remain in your melted ice cream, pour them right onto the cake.
Don’t over-sweeten the whipped cream. This is probably my biggest tip. Two tablespoons of powdered sugar is enough because the cake, ice cream, hot fudge and peanut butter are already sweet.
Chill your bowl. Put your mixing bowl in the freezer while the cake bakes. Cold cream + cold bowl = beautiful whipped cream.
Don’t over-whip. Once you’ve reached stiff peaks, STOP mixing.
Serve this cold. This is one of those cakes that is absolutely delicious straight out of the refrigerator.
🤔 Common Questions
It’s a toasted marshmallow ice cream with a fudge swirl and mini chocolaty peanut butter cups. That’s exactly why it works so perfectly in this cake—the campfire flavors are already built right into the ice cream.
YES! Actually, I recommend it. You can assemble the cake several hours before serving and keep it refrigerated. This gives that melted ice cream plenty of time to soak into the vanilla cake.
You can, but I really recommend making my marshmallow whipped topping for this recipe. Because the rest of the cake has so many sweet ingredients, the lightly sweetened homemade whipped cream balances everything beautifully.
Campfire Ice Cream Poke Cake
Ingredients
Method
- Prepare and bake the vanilla cake in a 9×13-inch baking dish according to the package directions.
- While the cake bakes, scoop approximately 1 quart of the Campfire Peanut Butter Cup Ice Cream into a large measuring cup or bowl and allow it to soften and melt at room temperature. If necessary, microwave in 5–10 second intervals until pourable.
- Place your mixing bowl in the freezer while the cake bakes so it is nice and cold when you’re ready to make the whipped cream.
- As soon as the cake comes out of the oven, use the handle end of a wooden spoon to poke holes all over the cake, going approximately three-quarters of the way through.
- Slowly pour the melted ice cream evenly over the warm cake, concentrating on the holes. Use a spoon or spatula to help guide the ice cream and any chunks into the holes.
- Place the peanut butter and hot fudge into separate microwave-safe bowls. Microwave each in 5–10 second intervals until warm and pourable.
- Drizzle the peanut butter and hot fudge in a zigzag pattern all over the cake.
- Crush 6–7 Keebler Fudge Sticks with your hands and sprinkle them evenly over the cake.
- Transfer the cake to the refrigerator while you prepare the whipped topping.
- Add the cold heavy whipping cream, powdered sugar and vanilla to your chilled mixing bowl. Beat with a handheld electric mixer until the cream has thickened and is almost at stiff peaks.
- Add the marshmallow fluff and continue beating just until stiff peaks form. Do not overmix.
- Remove the cake from the refrigerator and spread the marshmallow whipped cream evenly over the top.
- Garnish with additional roughly chopped Keebler Fudge Sticks, mini marshmallows and roughly chopped mini peanut butter cups.
- Refrigerate until thoroughly chilled, preferably about 2 hours, before slicing and serving.
- Serve cold and ENJOY!
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Notes
- Don’t use a fork to poke the cake. The handle of a wooden spoon creates larger holes that allow the melted ice cream to really soak down inside.
- The little chunks in the melted ice cream are a GOOD thing. Pour them right onto the cake.
- Don’t make the whipped cream overly sweet. The lightly sweetened marshmallow whipped cream is what balances the peanut butter, fudge, ice cream and cookies.
- For the fluffiest whipped cream, chill your mixing bowl before whipping.
- Garnish amounts don’t have to be exact. Add as many cookies, marshmallows and mini peanut butter cups as your heart desires.
- Keep the finished cake refrigerated and serve cold.
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Store in the fridge!
