peanut butter cup ice cream cake
Peanut Butter Cup Ice Cream Cake
Layers of chocolate sandwich cookies, peanut butter cups and ice cream make an absolutely amazing ice cream cake.
Servings Prep Time
15servings 20minutes
Passive Time
2hours to overnight
Servings Prep Time
15servings 20minutes
Passive Time
2hours to overnight
Ingredients
Instructions
  1. Place gluten free sandwich cookies into a food processor and pulse until finely crumbed.
  2. Press half of the processed cookies firmly onto the bottom of a 9″ springform pan that is plastic wrap lined. Refrigerate until chilled.
  3. In a bowl, mix the second half of the processed cookies with the Magic Shell©. Set aside.
  4. Allow ice cream to soften for a few minutes so it is just soft enough to press into springform pan. Gently and press one container of ice cream on top of the cookie sandwich crust to form an even layer.
  5. Spread an even layer of the cookie/Magic Shell© mix on top of the ice cream layer. Allow one minute to harden.
  6. Press second container of ice cream on top of cookie/Magic Shell© mix. into an even layer. Wrap top well with plastic wrap and freeze until firm or when needed for serving.
  7. To serve, remove springform pan from freezer, unwrap and remove sides. Place a spoonful of whipped topping on serving plate and then place the bottom of springform pan on top of it.
  8. Frost your ice cream cake with whipped topping and decorate with mini peanut butter candies.
  9. If not serving immediately, place Peanut Butter Cup Ice Cream Cake in freezer until needed.
Recipe Notes

This Peanut Butter Cup Ice Cream Cake recipe is: Gluten Free, Vegetarian

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