Chocolate Peanut Crunch Ice Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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âNo one is ever too full to sample a bite of this simple but impressive ice cream cake at family get-togethers! Itâs a favorite with adults and kids alike. Enjoy!â Karen Scaglione - Stanford, Maine Ingredients:
1 cup milk chocolate chips |
2 cups crushed nutter butter 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 |
Directions:
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.
2. 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.
3. 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.
4. 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. Yield: 14 servings.
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