Peanut Butter - Chocolate Cookie Ice Cream Cake
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19 oz. package chocolate wafer cookies
3/4 cnatural peanut butter
1 pteach vanilla chocolate-chip, chocolate, and vanilla fudge ice cream
1 cheavy cream
1/2 cconfectioners' sugar
1 ozsemisweet chocolate, grated (optional)
How to Make Peanut Butter - Chocolate Cookie Ice Cream Cake
- 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.
- 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.
- 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.
- Whip cream and confectioners' sugar until stiff. Spread on cake and sprinkle with chocolate, if desired.