Peanut Butter Swirl Ice Cream cake

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READY IN: 6hrs 25mins

INGREDIENTS

Nutrition
  • 12
  • 24
    cream filled chocolate sandwich style cookies
  • 5
    tablespoons butter, melted
  • 29
    chocolate-dipped wafer cookies (You know those skinny wafer cookies that come in chocolate,vanilla & strawberry...only get "Chocolat)
  • 23
    cup peanut butter (not reduced fat)
  • 14
    cup honey
  • 2
    tablespoons vegetable oil
  • 12
    cup bottled hot fudge
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DIRECTIONS

  • Remove ice cream from freezer 30 minutes before using.
  • Place chocolate sandwich cookies in food processor.
  • Whirl until crumbled,add butter, whirl until crumbled.
  • Stand wafer cookies around inside edge of a 9 inch springform pan.
  • Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
  • Stir peanut butter,honey& oil in a small dish until blended.
  • Place softened ice cream in lg.
  • bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
  • (other half of peanut butter is reserved to use on top of cake when ready to serve.) Spoon half of the ice cream mixture into prepared pan, spread level.
  • Sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
  • Spoon on remaining ice cream;spread level.
  • Place the cake on a baking sheet and place in freezer.
  • Freeze until cake is solid,at least 6 hours or overnight.
  • To serve:Stir fudge sauce in glass measure to loosen,but do not warm.
  • Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
  • Swirl together with the tip of a knife.
  • Let stand for 10 minutes.
  • Slice cake into wedges.
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