CHOCOLATE-PEANUT ICE CREAM CAKE

 

  • Cooking Time:
  • Servings: 12
  • Preparation Time:

Ingredients

  • 2 cups purchased chocolate cookie crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 quart vanilla ice cream
  • 1-1/2 cups chocolate-covered peanuts, chopped
  • 1 quart chocolate ice cream
  • Chocolate and Peanut Butter Sauce
  • Chocolate-covered or plain peanuts, chopped (optional)

Directions

  • Preheat oven to 350 degrees F.
  • For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar.
  • Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes.
  • Freeze for 30 minutes.
  • Let vanilla ice cream stand at room temperature for 15 minutes.
  • In a large bowl, use a wooden spoon to stir vanilla ice cream just enough to soften.
  • Spoon softened ice cream into frozen crust, spreading ice cream evenly.
  • Sprinkle with the 1-1/2 cups chocolate-covered peanuts.
  • Freeze about 1 hour or until firm.
  • Let chocolate ice cream stand at room temperature for 15 minutes.
  • In a large bowl, use a wooden spoon to stir chocolate ice cream just enough to soften.
  • Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly.
  • Cover and freeze for 4 hours.
  • Using a thin metal spatula, loosen crust from side of pan; remove side of pan.
  • Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.
  • To serve, cut the ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce.
  • If desired, sprinkle with additional chocolate-covered peanuts.
  • Chocolate and Peanut Butter Sauce:
  • In a small saucepan, combine one 12-ounce jar fudge ice cream topping and 3 tablespoons creamy peanut butter.
  • Cook and stir over medium-low heat until heated through.
  • Make-Ahead Tip:
  • Prepare ice cream cake as directed.
  • Wrap in moistureproof and vaporproof wrap and freeze for up to 1 week.
  • Loosen cake from pan and remove side of pan.
  • Let stand at room temperature for 20 to 25 minutes to soften slightly.
  • Cut into wedges and serve as directed.

Notes

Categories: Cake  Dessert  Frozen  Ice Cream 
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