Thursday, January 24, 2019

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.

recipe resource here

retweet post here

shared on these blog hops, linkups and parties
busy monday

shared on these facebook group linkups

No comments:

Post a Comment

I love comments so if you have a minute leave me your thoughts on the above post