Peanut Butter Ice Cream Cake

Peanut Butter Crunch:
1/2 cup light corn syrup
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 tsp salt
4 cups Rice Krispies
Nutter Butter Crust:
24 Nutter Butter cookies crushed
5 tbsp butter melted
Peanut Butter Ice Cream:
1/2 gallon vanilla ice cream softened slightly
1 cup peanut butter
2 cups peanut butter crunch from above

Peanut Butter Crunch:
Mix together light corn syrup, peanut butter and salt in a saucepan. Bring to a boil and cook for 3 minutes stirring constantly. Pour over Rice Krispies in a large bowl and quickly stir to coat. Spread onto a piece of parchment paper. Break apart the large pieces and allow the peanut butter crunch to cool.
Nutter Butter Crust:
Combine crushed Nutter Butter cookies with melted butter. Press into the bottom of a 9 inch springform pan.
Peanut Butter Ice Cream:
Working quickly, make the peanut butter ice cream by mixing together the slightly softened, vanilla ice cream, 2 cups of the peanut butter crunch and 1 cup of peanut butter. Scrape into the springform pan and spread it out.
Finishing the Ice Cream Cake:
Top with remaining 2 cups of the peanut butter crunch and gently press into the ice cream cake. Cover the springform pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and carefully remove the sides of the springform pan. If you have a difficult time removing the sides of the pan, run a thin knife around the edge first. Leave the bottom of the springform pan in place and set the entire thing on a platter or plate. To cut the peanut butter ice cream cake, dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake.

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