Peanut Butter - Chocolate Cookie Ice Cream Cake
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- 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)
1Line 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.
2Warm 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.
3To 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.
4Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.