Chocolate Peanut Crunch Ice Cream Cake

By dlgates60

Ingredients

• 1 cup milk chocolate chips
• 2 cups crushed peanut butter cream-filled sandwich cookies (about 18 cookies)
• 1 quart vanilla ice cream, softened
• 1 quart chocolate ice cream, softened
• 1 cup heavy whipping cream
• 1 tablespoon confectioners' sugar
• 1 teaspoon vanilla extract

Details

Servings 14
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a small saucepan, melt chocolate chips over low heat. Stir in cookie crumbs until coated. Spread on waxed paper to cool. Coarsely chop.

Spread vanilla ice cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or until firm.

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Remove sides of pan.

Spread whipped cream over top and sides of dessert; press remaining cookie mixture into sides. Freeze for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes before serving.