Chocolate Peanut Crunch Ice Cream Cake Recipe

4.5 3 4
Chocolate Peanut Crunch Ice Cream Cake Recipe
Chocolate Peanut Crunch Ice Cream Cake Recipe photo by Taste of Home
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Chocolate Peanut Crunch Ice Cream Cake Recipe

Read Reviews
4.5 3 4
Publisher Photo
“No one is ever too full to sample a bite of this simple but impressive ice cream cake at family get-togethers! It’s a favorite with adults and kids alike. Enjoy!” Karen Scaglione - Stanford, Maine
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 1 cup milk chocolate chips
  • 2 cups crushed Nutter Butter cookies (about 18 cookies)
  • 1 quart vanilla ice cream, softened
  • 1 quart chocolate ice cream, softened
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

In a small saucepan, melt chocolate chips over low heat. Stir in crushed cookies until coated. Spread on waxed paper to cool. Coarsely chop.
Spread vanilla ice cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or until firm.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Remove sides of pan.
Spread whipped cream over top and sides of dessert; press remaining cookie mixture into sides. Freeze for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes before serving. Yield: 14 servings.
Originally published as Chocolate Peanut Crunch Ice Cream Cake in Simple & Delicious July/August 2009, p17

Nutritional Facts

1 slice: 369 calories, 22g fat (12g saturated fat), 55mg cholesterol, 141mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 6g protein.

  • 1 cup milk chocolate chips
  • 2 cups crushed Nutter Butter cookies (about 18 cookies)
  • 1 quart vanilla ice cream, softened
  • 1 quart chocolate ice cream, softened
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract
  1. In a small saucepan, melt chocolate chips over low heat. Stir in crushed cookies until coated. Spread on waxed paper to cool. Coarsely chop.
  2. Spread vanilla ice cream into a 9-in. springform pan; sprinkle with 2 cups cookie mixture. Freeze for 30 minutes. Spread with chocolate ice cream. Cover and freeze for 4 hours or until firm.
  3. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Remove sides of pan.
  4. Spread whipped cream over top and sides of dessert; press remaining cookie mixture into sides. Freeze for 1 hour or until whipped cream is set. Remove from the freezer 15 minutes before serving. Yield: 14 servings.
Originally published as Chocolate Peanut Crunch Ice Cream Cake in Simple & Delicious July/August 2009, p17

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Reviews forChocolate Peanut Crunch Ice Cream Cake

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JGa2595176 User ID: 496732 209963
Reviewed Jan. 24, 2010

"Tasty, but not overly special. Simple and easy recipe though, fun to make for the kids."

MY REVIEW
ajkmmk7 User ID: 1524115 141762
Reviewed Jul. 5, 2009

"Just made this for Father's Day! Great! Next time I am going to use chocolate sandwich cookies!

mmk"

MY REVIEW
ferferks User ID: 3013514 141761
Reviewed Jun. 27, 2009

"My daughter (11) and I made this for her birthday party last night. It was absolutely delicious!"

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