Peanut Butter-Chocolate Cookie Ice Cream Cake

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.

Yield:

16 Servings

Nutritional Information

Calories 353
Fat 22 g
Satfat 10 g
Protein 7 g
Carbohydrate 32 g
Fiber 2 g
Cholesterol 61 mg
Sodium 164 mg

Ingredients

1 (9 oz.) package chocolate wafer cookies
3/4 cup natural peanut butter
1 pint each vanilla chocolatechip, chocolate and vanilla fudge ice cream
1 cup heavy cream
1/4 cup confectioners' sugar
1 ounce semisweet chocolate, grated (optional)

Preparation

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.

Note:

July 2005