Chocolate Peanut Crunch Ice Cream Cake Recipe

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

Chocolate Peanut Crunch Ice Cream Cake Recipe

Read Reviews

“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

Recommended: Our Best-Ever Chocolate Cakes

MAKES:

14 servings

TOTAL TIME:

Prep: 30 min. + freezing

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VERIFIED BY Taste of Home Test Kitchen

Quick

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

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.