Have you ever tried Drumstick cake? It’s a homemade peanut butter ice cream cake that captures the flavors of a Drumstick cone—but in cake form so it won’t melt in your hands or drip everywhere.
Imagine a creamy peanut butter soft-serve-style filling finished with hot fudge and crunchy peanuts.
The first time I had this cake was at a summer BBQ when Jay’s grandmother served it. Creamy peanut butter filling, rich hot fudge, and crunchy peanuts—what’s not to love? It’s an ideal warm-weather dessert. If you enjoy peanut buster parfaits, Drumstick cones, or ice cream cake, this no-bake version is right up your alley.
Some Drumstick cake recipes are baked and resemble cheesecake, but this one uses no eggs. It’s a chilled ice cream-style cake that stays firm in the freezer and slices easily for serving.
How to Make Drumstick Cake
For the crust I prefer an Oreo cookie base for extra chocolate flavor, though graham cracker crumbs or Nilla wafers work fine if you prefer a lighter crust.
The peanut butter “ice cream” layer combines cream cheese, sugar, peanut butter, and whipped topping. Start by beating the cream cheese and sugar until smooth, then add the peanut butter. Turn off the mixer and gently fold in the thawed whipped topping until the mixture is uniform. Spread this over the prepared crust, smooth the surface, and chill so the cake firms up.
You can assemble the cake in under 10 minutes, then freeze it for a few hours. It’s faster than driving to buy an ice cream cake—and tastier, too. 
When serving, top slices with warm hot fudge and chopped peanuts. A few chocolate chips or a drizzle of caramel also complement the peanut butter layer nicely.
The texture is creamy and peanut-butter-forward, a bit lighter and airier than standard ice cream—think homemade peanut butter soft serve. It’s an incredibly satisfying combination of flavors and textures.
I didn’t find many Drumstick cake recipes online, so this may be regional. If you love peanut butter and classic Drumstick flavors, this version is simple to make and packed with peanut buttery goodness.
Drumstick Cake
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Ingredients
Oreo Cookie Crust
- 2 1/4 cup Oreo crumbs
- 6 tablespoons unsalted butter, melted
Peanut Butter Layer
- 16 oz cream cheese, softened (500 g)
- 1 cup granulated sugar
- 1 cup peanut butter, not natural
- 4 cup whipped topping, thawed
- hot fudge sauce
- chopped peanuts
Instructions
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In a medium bowl, stir together the Oreo crumbs and melted butter.
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Press the mixture into the bottom of a lightly greased 9×13-inch pan and place it in the freezer while you make the filling.
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In a large bowl, beat the cream cheese and sugar until very smooth. Add the peanut butter and beat until combined.
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Turn off the mixer and gently fold in the thawed whipped topping until evenly combined.
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Spread the peanut butter filling over the Oreo crust, smooth the top, and place the pan in the freezer for at least 4 hours to firm up.
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To serve, let the cake sit a few minutes at room temperature so it’s easier to slice. Cut into pieces and top with warm fudge sauce and chopped peanuts.
Nutrition
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What are some of your favorite summer frozen treats? I’m always looking for new ideas to try.