Chocolate-peanut Ice Cream Cake Recipe

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Chocolate-peanut Ice Cream Cake
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Ingredients
8
Count
Nutrition
602
Calories
Total time
8
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.............
  2. For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. ..............
  3. Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan...........
  4. Bake for 8 to 10 minutes or until crust is set.
  5. Cool on a wire rack for 15 minutes.
  6. Freeze for 30 minutes............
  7. 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................
  8. Spoon softened ice cream into frozen crust, spreading ice cream evenly..................
  9. Sprinkle with the 1-1/2 cups chocolate-covered peanuts.
  10. Freeze about 1 hour or until firm.
  11. 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.
  12. Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly.
  13. Cover and freeze for 4 hours.
  14. Using a thin metal spatula, loosen crust from side of pan; remove side of pan.
  15. Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.
  16. To serve, cut the ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce.
  17. If desired, sprinkle with additional chocolate-covered peanuts. Makes 12 servings.
  18. ******************************************************
  19. Chocolate and Peanut Butter Sauce:........................
  20. _______________________________
  21. In a small saucepan, combine one 12-ounce jar fudge ice cream topping and 3 tablespoons creamy peanut butter.
  22. Cook and stir over medium-low heat until heated through. ........
  23. .serve over cake................yummmm
  24. ***************************************************************
  25. Make-Ahead Tip:........... Prepare ice cream cake as directed.
  26. Wrap in moisture proof and vapor proof wrap and freeze for up to 1 week.
  27. Loosen cake from pan and remove side of pan.
  28. Let stand at room temperature for 20 to 25 minutes to soften slightly. Cut into wedges and serve as directed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 601.63 Kcal (2519 kJ)
Calories from fat 356.33 Kcal
% Daily Value*
Total Fat 39.59g 61%
Cholesterol 124.19mg 41%
Sodium 133.95mg 6%
Potassium 455.24mg 10%
Total Carbs 55.57g 19%
Sugars 48.16g 193%
Dietary Fiber 3.01g 12%
Protein 10.23g 20%
Vitamin C 1.6mg 3%
Vitamin A 0.1mg 5%
Iron 0.3mg 2%
Calcium 240.2mg 24%
Amount Per 100 g
Calories 290.41 Kcal (1216 kJ)
Calories from fat 172 Kcal
% Daily Value*
Total Fat 19.11g 61%
Cholesterol 59.95mg 41%
Sodium 64.66mg 6%
Potassium 219.74mg 10%
Total Carbs 26.82g 19%
Sugars 23.25g 193%
Dietary Fiber 1.45g 12%
Protein 4.94g 20%
Vitamin C 0.8mg 3%
Vitamin A 0.1mg 5%
Iron 0.1mg 2%
Calcium 116mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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