Chocolate-peanut Ice Cream Cake Recipe

How to make it

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• Preheat oven to 350 degrees F.............
• For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. ..............
• Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan...........
• Bake for 8 to 10 minutes or until crust is set.
• Cool on a wire rack for 15 minutes.
• Freeze for 30 minutes............
• Let vanilla ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir vanilla ice cream just enough to soften................
• Spoon softened ice cream into frozen crust, spreading ice cream evenly..................
• Sprinkle with the 1-1/2 cups chocolate-covered peanuts.
• Freeze about 1 hour or until firm.
• Let chocolate ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir chocolate ice cream just enough to soften.
• Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly.
• Cover and freeze for 4 hours.
• Using a thin metal spatula, loosen crust from side of pan; remove side of pan.
• Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.
• To serve, cut the ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce.
• If desired, sprinkle with additional chocolate-covered peanuts. Makes 12 servings.
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• Chocolate and Peanut Butter Sauce:........................
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• In a small saucepan, combine one 12-ounce jar fudge ice cream topping and 3 tablespoons creamy peanut butter.
• Cook and stir over medium-low heat until heated through. ........
• .serve over cake................yummmm
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• Make-Ahead Tip:........... Prepare ice cream cake as directed.
• Wrap in moisture proof and vapor proof wrap and freeze for up to 1 week.
• Loosen cake from pan and remove side of pan.
• Let stand at room temperature for 20 to 25 minutes to soften slightly. Cut into wedges and serve as directed.