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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
25 Nutter Butter cookies , broken into rough pieces
3 tablespoons unsalted butter , melted
2 pints chocolate ice cream
1 pint vanilla ice cream
1/4 cup chunky peanut butter
1/4 cup chocolate chips
1/2 cup chopped toasted peanuts
Chocolate Sauce (see related recipe)
Adjust an oven rack to the middle position and heat the oven to 325. Process the Nutter Butter cookies in a food processor until finely and evenly ground, about 30 seconds. With the machine running, pour the butter through the feed tube and continue to process until the mixture resembles wet sand (you should have about 2 cups).
Transfer 2/3 cup of the crumbs to a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs into an even layer. Bake until the crust is fragrant and set, 5 to 10 minutes. Cool on a wire rack.
Scoop 1 pint of the chocolate ice cream into a large bowl and work to soften. Spread the ice cream evenly over the cooled crust. Sprinkle another 2/3 cup Nutter Butter crumbs over the ice cream and pack them down lightly. Wrap tightly with plastic wrap and freeze until the ice cream is just firm, about 30 minutes.
Meanwhile, make peanut butter ice cream by mixing vanilla ice cream with peanut butter and chocolate chips. Repeat above process using the peanut butter ice cream and the remaining 2/3 cup of Nutter Butter crumbs, wrap tightly, and freeze for another 30 minutes. Soften the remaining pint chocolate ice cream, spread evenly in the pan, and smooth the top following the photo. Rewrap the pan tightly with plastic wrap and freeze until firm, about 8 hours.
To serve, run a hot paring knife between the springform pan and the cake, then remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Press the peanuts onto the sides of the cake. Serve with Chocolate Sauce. Serves 8 to 10
To Make Ahead: The ice cream cake can be assembled and frozen in the springform pan, wrapped tightly with plastic wrap, for up to 1 week before serving.
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DOUBLE CHOCOLATE AND PEANUT BUTTER CAKE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
25 Nutter Butter cookies , broken into rough pieces
3 tablespoons unsalted butter , melted
2 pints chocolate ice cream
1 pint vanilla ice cream
1/4 cup chunky peanut butter
1/4 cup chocolate chips
1/2 cup chopped toasted peanuts
Chocolate Sauce (see related recipe)
Adjust an oven rack to the middle position and heat the oven to 325. Process the Nutter Butter cookies in a food processor until finely and evenly ground, about 30 seconds. With the machine running, pour the butter through the feed tube and continue to process until the mixture resembles wet sand (you should have about 2 cups).
Transfer 2/3 cup of the crumbs to a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs into an even layer. Bake until the crust is fragrant and set, 5 to 10 minutes. Cool on a wire rack.
Scoop 1 pint of the chocolate ice cream into a large bowl and work to soften. Spread the ice cream evenly over the cooled crust. Sprinkle another 2/3 cup Nutter Butter crumbs over the ice cream and pack them down lightly. Wrap tightly with plastic wrap and freeze until the ice cream is just firm, about 30 minutes.
Meanwhile, make peanut butter ice cream by mixing vanilla ice cream with peanut butter and chocolate chips. Repeat above process using the peanut butter ice cream and the remaining 2/3 cup of Nutter Butter crumbs, wrap tightly, and freeze for another 30 minutes. Soften the remaining pint chocolate ice cream, spread evenly in the pan, and smooth the top following the photo. Rewrap the pan tightly with plastic wrap and freeze until firm, about 8 hours.
To serve, run a hot paring knife between the springform pan and the cake, then remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Press the peanuts onto the sides of the cake. Serve with Chocolate Sauce. Serves 8 to 10
To Make Ahead: The ice cream cake can be assembled and frozen in the springform pan, wrapped tightly with plastic wrap, for up to 1 week before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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