PEANUT BUTTER CHOCOLATE ICE CREAM CAKE RECIPES
PEANUT BUTTER-CHOCOLATE COOKIE ICE CREAM CAKE RECIPE ...
For the lover of all things sweet, this ice cream cake combines peanut butter, chocolate, vanilla, and cookie in a wow-moment of a dessert.
Provided by MyRecipes
Yield 16 Servings
Number Of Ingredients 6
Steps:
- Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along 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 1/4 cup peanut butter, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic 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.
Nutrition Facts : Calories 353 calories, CarbohydrateContent 32 g, CholesterolContent 61 mg, FatContent 22 g, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 10 g, SodiumContent 164 mg
PEANUT BUTTER-CHOCOLATE COOKIE ICE CREAM CAKE RECIPE ...
For the lover of all things sweet, this ice cream cake combines peanut butter, chocolate, vanilla, and cookie in a wow-moment of a dessert.
Provided by MyRecipes
Yield 16 Servings
Number Of Ingredients 6
Steps:
- Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along 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 1/4 cup peanut butter, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic 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.
Nutrition Facts : Calories 353 calories, CarbohydrateContent 32 g, CholesterolContent 61 mg, FatContent 22 g, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 10 g, SodiumContent 164 mg
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From womansday.com
Total Time 4 hours 10 minutes
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Total Time 4 hours 10 minutes
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Cuisine American
Calories 366 calories per serving
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