Peanut Butter Ice Cream Cake

Peanut Buster Parfait Ice Cream Cake

• 1 cup chocolate wafer cookie crumbs
• 2 tablespoons butter, melted
• 1 quart (4 cups) vanilla ice cream, softened to a spreadable consistency
• 1/2 cup salted peanuts
• chocolate sauce (recipe below)

1. Line a 8 inch round baking pan with foil.
2. Mix together cookie crumbs and butter until evenly combined. Press into bottom of prepared pan.
3. Top with half of the ice cream, peanuts and chocolate sauce. Repeat layers. Freezing in between if necessary.
4. Once fully assembled freeze until solid (about 2 hours).
5. To serve: loosen foil from sides of pan (warming up with hands if necessary) and lift out. Peel away foil; slice and serve.

Serves: 8

*If you need to freeze the cake in the middle of assembly place the remaining ice cream in the fridge to slow down the thawing process.

CHOCOLATE SAUCE

• 1/3 cup icing sugar
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup butter
• 3/4 cup evaporated milk (1/2 can)

1. Place all ingredients in a small saucepan. Bring to a boil over medium heat. Simmer for 7 minutes, until slightly thickened (it will thicken more as it cools).
2. Cool completely, whisking occasionally to prevent a skin from forming.

*You can make the sauce a day ahead and store in the fridge until assembly. Just make sure to put plastic wrap directly on the surface so that a skin doesn’t form.

If making for a crowd: Double all ingredients. Press the cookie crumb mixture into the bottom of a 9×13 pan. Cover with all of ice cream. Top with peanuts and chocolate sauce. Freeze.

http://kitchensimplicity.com/peanut-buster-parfait-ice-cream-cake/