halfbakedharvest4.5
Nonnie's 6 Ingredient Chocolate Peanut Butter Ice Cream Cake
The go-to summer dessert…super easy, yet so delicious...and SO SIMPLE. This is everyone's favorite summertime ice cream cake!
👥 10 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●food processor
- ●microwave
📝 Preparation Steps
1
1. Line an 8-inch springform pan with parchment paper. 2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for ⏱️ 4-6 hours or preferably overnight.4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about ⏱️ 1 minute. Let cool ⏱️ 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with peanuts and then return the cake to the freezer until ready to serve.5. Remove the cake from the freezer ⏱️ 10 minutes before slicing, slice and serve immediately.
coconut oil (optional)1 tablespoon
Nutrition Facts
calories
2210 kcal
serving Size
1 serving
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