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Рецепт Peanut Butter Swirl Ice Cream Cake

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0 голосов | 1963 визита
Порций: 12

Ингредиенты

Cost per serving $0.61 view details
  • 1/2 gal Vanilla ice cream
  • 24 x Cream-filled chocolate sandwich cookies
  • 5 Tbsp. Butter, melted
  • 29 x Chocolate-dipped wafer cookies
  • 2/3 c. Peanut butter (not reduced fat)
  • 1/4 c. Honey
  • 2 Tbsp. Vegetable oil
  • 1/2 c. Bottled warm fudge sauce

Инструкции

  1. Remove ice cream from freezer 30 min before using. Place chocolate sandwich cookies in food processor. Whirl till crumbed. Add in butter. Whirl till combined.
  2. Stand wafer cookies around inside edge of 9-inch springform pan. Reserve 3/4 c. of chocolate crumb mix. Spoon remaiing crumb mix into pan; press proportionately over bottom.
  3. Stir peanut butter, honey and oil in small dish till blended. Place softened ice cream in large bowl. Drizzle about half of peanut butter mix onto ice cream; fold together to swirl.
  4. Spoon half of the ice cream mix into the prepared pan; spread level.
  5. Sprinkle proportionately with remaining chocolate cookie crumb mix, pressing mix down with back of spoon.
  6. Spoon on remaining ice cream; spread level. Place the cake on a baking sheet and place in freezer. Freeze till cake is solid, at least 6 hrs or possibly overnight.
  7. To serve, stir fudge sauce in glass measure to loosen, but don't hot.
  8. Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping. Swirl together with the tip of a knife. Let stand for 10 min.
  9. Slice cake into wedges.

Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 12 servings
Calories 350  
Calories from Fat 209 60%
Total Fat 23.85g 30%
Saturated Fat 10.55g 42%
Trans Fat 0.06g  
Cholesterol 51mg 17%
Sodium 173mg 7%
Potassium 265mg 8%
Total Carbs 30.03g 8%
Dietary Fiber 1.4g 5%
Sugars 25.41g 17%
Protein 6.29g 10%
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