Nonnie’s 5-Ingredient Chocolate and Peanut Butter Ice Cream Cake.

By vealam

Ingredients

• Magic Shell:
• 1 (9 ounce) box chocolate wafer cookies
• 1 stick (1/2 cup) salted butter, melted
• 1/2 gallon (1.75 quarts) chocolate ice cream
• 1 (16 ounce) jar creamy peanut butter
• 1 (7.25 ounce) bottle chocolate magic shell (or my homemade shell bellow)
• 1- 1 1/2 cups roasted salted peanuts, roughly chopped (optional)
• 1 cup semi-sweet or milk chocolate, chopped
• 1 tablespoon coconut oil

Details

Servings 8
Preparation time 10mins
Cooking time 250mins
Adapted from halfbakedharvest.com

Preparation

Step 1

Remove the ice cream from the freezer and allow it to sit on the counter 10-12 minutes, but no longer or you will end up with an icy cake.
Grease an 8 to 9 inch round spring form pan with cooking spray.
In the bowl of a food processor add the cookies and pulse until you have fine crumbs. Add the melted butter and pulse until combined. Dump the cookie mixture out into the prepared spring form pan and use your hands to press the cookies into the bottom of the pan until you have a smooth and even crust.
Spoon the peanut butter into a microwave safe bowl and microwave on high for 15-20 seconds or until lightly melted and somewhat pourable. Add the ice cream and peanut butter to a large mixing bowl or bowl of a stand mixer. Using a spatula or the beater attachment to your mixer, mix the ice cream and peanut together until almost no streaks of peanut butter remain (I prefer using my stand mixer for this). It does not need to be perfect or smooth. Just work quick so the ice cream does not completely melt. Pour the ice cream right on top of the crust and smooth it out so it is in an even layer. Cover the cake with plastic wrap, pressing the wrap against the ice cream to help prevent ice from forming. Freeze for 4-6 hours or overnight.
Before serving remove the cake from the freezer and pour the magic shell over the cake, allowing some of the shell to drip over the sides. Immediately add the chopped peanuts.
Once the shell hardens you can slice and serve or place it back in the freezer until ready to serve. Just be sure to remove the cake from the freezer 10 minutes prior to cutting. Promise it makes cutting the cake so much easier!
To make my homemade Magic Shell
Combine chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth.