Peanut Butter - Chocolate Cookie Ice Cream Cake

Eleni B

By
@Elenzor

I got this recipe from my "Real Family Food" cook book.


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Serves:

About 16

Prep:

15 Min

Ingredients

1
9 oz. package chocolate wafer cookies
3/4 c
natural peanut butter
1 pt
each vanilla chocolate-chip, chocolate, and vanilla fudge ice cream
1 c
heavy cream
1/2 c
confectioners' sugar
1 oz
semisweet chocolate, grated (optional)

Directions Step-By-Step

1
Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies flat side down in bottom of pan and 3 cookies standing up against each side.
2
Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with remaining peanut butter, each remaining pint of ice cream and remaining cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with a second sheet of plastic wrap and freeze for at least 3 hours and up to 1 week.
3
To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.
4
Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids