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Chocolate Peanut Crunch Ice Cream Cake

 Chocolate Peanut Crunch Ice Cream Cake
“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
14 ServingsPrep: 30 min. + freezing


  • 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 McCormick® Pure Vanilla Extract


  • In a small saucepan, melt chocolate chips over low heat. Stir in
  • cookie crumbs 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

2 of 2

Chocolate Peanut Crunch Ice Cream Cake (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 slice equals 369 calories, 22 g fat (12 g saturated fat), 55 mg cholesterol, 141 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.