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.

Recipe by MyRecipes July 2005

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Recipe Summary

Yield:
16 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

353 calories; fat 22g; saturated fat 10g; protein 7g; carbohydrates 32g; fiber 2g; cholesterol 61mg; sodium 164mg.
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