Peanut Butter-Chocolate Cookie Ice Cream Cake

Name: Peanut Butter-Chocolate Cookie Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 255 grams package chocolate wafer cookies; 59 milliliters confectioners sugar; 237 milliliters heavy cream; 177 milliliters natural peanut butter; 1 pint each vanilla chocolatechip, chocolate and vanilla fudge ice cream

Peanut Butter-Chocolate Cookie Ice Cream Cake might be just the dessert you are searching for. This recipe serves 16. One portion of this dish contains around 4g of protein, 14g of fat, and a total of 284 calories. From preparation to the plate, this recipe takes roughly 45 minutes. If you have natural peanut butter, confectioners' sugar, heavy cream, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event.

Instructions

Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides. Arrange 9 cookies in pan and 3 cookies standing up along each side.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan. Spoon chocolate-chip ice cream on top and cover with 8 cookies. Repeat layering twice with 1/4 cup peanut butter, a pint of ice cream and more cookies. Cover with overhanging plastic wrap and press down to compress layers. Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.

Ingredients you will need

Peanut Butter

Chocolate

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Microwave

Frying Pan

To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap. Return cake to freezer.

Ingredients you will need

Water

Wrap

Dip

Equipment you will use

Frying Pan

Whip cream and confectioners' sugar until stiff.

Ingredients you will need

Powdered Sugar

Cream

Spread on cake and sprinkle with chocolate, if desired.

Ingredients you will need

Chocolate

Spread

Equipment

Ingredients

Servings:

255grams

package chocolate wafer cookies 59milliliters

confectioners' sugar 237milliliters

heavy cream 177milliliters

natural peanut butter 1pint

each vanilla chocolatechip, chocolate and vanilla fudge ice cream

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.