Chocolate-Peanut Butter Ice Cream Sandwich Cake
Ice cream sandwiches were invented in the early 20th century and quickly became a popular treat in the United States.
This is vegetarian recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Chocolate-Peanut Butter Ice Cream Sandwich Cake
Ingredients
Instructions
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In a food processor, pulse the chocolate wafer cookies until finely ground.
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Transfer the cookie crumbs to a bowl and add melted unsalted butter. Mix well until the crumbs are evenly coated.
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Press the cookie mixture into the bottom of a 9-inch springform pan to form the crust.
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In a separate bowl, mix together creamy peanut butter, powdered sugar, and vanilla extract until smooth.
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In another bowl, whip the heavy cream until stiff peaks form.
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Fold the whipped cream into the peanut butter mixture until well combined.
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Spread half of the peanut butter mixture over the cookie crust in the springform pan.
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Scoop the chocolate ice cream onto the peanut butter layer and spread it evenly.
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Place the pan in the freezer for 1 hour.
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Remove the pan from the freezer and spread the remaining peanut butter mixture over the chocolate ice cream.
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Scoop the peanut butter ice cream onto the peanut butter layer and spread it evenly.
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Drizzle the hot fudge sauce over the top and sprinkle with chopped peanuts.
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Return the pan to the freezer and let it set for at least 3 hours or overnight.
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Before serving, remove the cake from the springform pan and let it sit at room temperature for a few minutes to soften slightly.
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Slice and serve the Chocolate-Peanut Butter Ice Cream Sandwich Cake.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
