Frozen Peanut Butter Ice Cream Cake

Peanut butter ice cream was first introduced in the United States in the 1970s and quickly became a popular flavor.

This is vegetarian and gluten free recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Frozen Peanut Butter Ice Cream Cake

Cooking Method: Freezing Cuisine: American Courses: Anytime, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Rest Time 240 min Total Time 4 hrs 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Chocolate cookies
• 4 tablespoon Unsalted butter
• 1 cup Cream cheese
• 1 cup Creamy peanut butter
• 1 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 2 cup Whipped cream
• 2 tablespoon Mini chocolate chips
• 2 tablespoon Chopped peanuts

Instructions

1. Crush the chocolate cookies and mix them with melted butter. Press the mixture into the bottom of a springform pan.
2. In a mixing bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth. Fold in whipped cream.
3. Pour the mixture over the cookie crust and smooth the top.
4. Sprinkle mini chocolate chips and chopped peanuts on top.
5. Cover the pan with plastic wrap and freeze for at least 4 hours or overnight.
6. Remove from the freezer, let it sit for a few minutes, then remove from the springform pan.
7. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 28g10%

Sugars 20g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.