Peanut Butter Ice Cream Cake
Satisfy the peanut butter lover in you with this luscious Peanut Butter Ice Cream Cake
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 48-oz. vanilla ice cream
- 2 packages of soft dutch cocoa cookies by Archway
- 1 stick unsalted butter, melted
- 1 1/2 cups cool whip
- 1 1/2 cups creamy peanut butter
- mini peanut butter cups chocolate syrup for decoration
Instructions
- In a big bowl, add ice cream, peanut butter and cool whip, let sit for few minutes, while you prepare crust.
- In a food processor, process all the cookies, until they turn into final crumbs and add butter, process again to distribute butter evenly.
- Line 9-inch spring cake form with foil and the saran wrap, add cookie crumbs and pat them down evenly, letting sides get a little bit high, doesn’t have to be even.
- With a hand mixer, mix ice cream mixture and add it to the cake crust. Spread it evenly. Freeze for 6-8 hours or overnight.
- Once ready to serve, decorate with mini peanut butter cups, chocolate syrup and leftover cool whip.