Peanut Butter-Chocolate Ice Cream Cake

Peanut Butter-Chocolate Ice Cream Cake
Peanut Butter-Chocolate Ice Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    Oreo cookies

  • 1/3

    c. butter, melted

  • Filling:

  • 1/2

    gallon chocolate ice cream, softened

  • 1 1/2

    c. creamy peanut butter

  • Topping

  • 1

    c. semisweet chocolate chips

  • 1/2

    c. heavy whipping cream

  • 1 1/2

    cups coarsely chopped peanut butter cups

Directions

Place cookies in large baggie and crush well. Put in bowl and stir in butter. Press onto bottom of a 8"x8" greased glass baking dish. Freeze for at least 15 minutes. Spread 1/2 of ice cream into crust and freeze until firm. Spread peanut butter over ice cream and top with the other 1/2 of ice cream. Cover and freeze until firm. Bring cream to just a boil in small sauce pan. Add chocolate chips and whisk until smooth. Cool to room temperature, stiring occasionally. Spread overtop of desert and sprinkle with peanut butter cups immediately. Cover and freeze for 1 hour before serving. Dip knife in hot water before and between cutting slices.

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