Peanut Butter Crunch Ice Cream Cake
Recipe GLPRed2b577aaaa9e4
A decadent frozen dessert featuring a crispy peanut butter crunch layer sandwiched between a buttery Nutter Butter cookie crust and creamy vanilla peanut butter ice cream. Perfect for special occasions and freeze well for advance preparation.
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Ingredients
½ cup Light corn syrup
½ cup Granulated sugar
1 cup Peanut butter
4 cups Rice Krispies cereal
½ tsp Salt
5 tbsp Butter, melted
24 Nutter Butter cookies, crushed
½ gallon Vanilla ice cream, slightly softened
Directions
In a saucepan, combine the light corn syrup, granulated sugar, and peanut butter with the salt. Heat over medium heat, stirring constantly, until the mixture reaches a boil. Continue cooking and stirring for exactly 3 minutes, then remove from heat.
Pour the hot peanut butter mixture over the Rice Krispies in a large bowl and stir immediately and thoroughly to coat all the cereal evenly.
Spread the peanut butter crunch mixture onto a sheet of parchment paper. Once cool enough to handle, break it into bite-sized pieces and let cool completely at room temperature.
In a separate bowl, mix the crushed Nutter Butter cookies with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
In a large bowl, fold together the slightly softened vanilla ice cream with 2 cups of the cooled peanut butter crunch, working quickly to combine before the ice cream refreezes. Spread this mixture evenly over the cookie crust in the springform pan.
Top the ice cream layer with the remaining 2 cups of peanut butter crunch, gently pressing the pieces into the surface.
Cover the springform pan with plastic wrap or foil and place in the freezer for 4 to 6 hours, or overnight, until completely frozen and firm.
When ready to serve, remove the cake from the freezer. Run a thin knife around the inner edge of the springform pan to loosen the cake, then carefully remove the pan sides. Leave the cake on the springform base and transfer to a serving platter.
To slice, dip a sharp knife in very hot water, dry it quickly with a clean towel, and cut through the cake in one smooth motion. Repeat, heating and drying the knife between each slice for clean cuts.
