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Peanut-Butter-Swirl Ice-Cream Cake

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Recipe

 

Yield

1 cake

Prep

15 min

Cook

?

Ready

8 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ gallon vanilla ice cream
* Camera
24 each oreo cookies
chocolate, cream-filled
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5 tablespoons butter
melted
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29 each cookies
wafer, chocolate-dipped
*
cup peanut butter
(not reduced fat)
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¼ cup honey
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2 tablespoons vegetable oil
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½ cup hot fudge topping
*

Ingredients

Amount Measure Ingredient Features
1.9 l vanilla ice cream
* Camera
24 each oreo cookies
chocolate, cream-filled
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75 ml butter
melted
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29 each cookies
wafer, chocolate-dipped
*
158 ml peanut butter
(not reduced fat)
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59 ml honey
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3E+1 ml vegetable oil
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118 ml hot fudge topping
*

Directions

Remove ice cream from freezer 30 minutes before using.

Place chocolate sandwich cookies in food processor.

Whirl until crumbed. Add butter. Whirl until combined.

Stand wafer cookies around inside edge of 9-inch springform pan.

Reserve ¾ cup of chocolate crumb mixture.

Spoon remaiing crumb mixture into pan; press evenly over bottom.

Stir peanut butter, honey and oil in small dish until blended.

Place softened ice cream in large bowl.

Drizzle about half of peanut butter mixture onto ice cream; fold together to swirl.

Spoon half of the ice cream mixture into the prepared pan; spread level.

Sprinkle evenly with remaining chocolate cookie crumb mixture, pressing mixture down with back of spoon.

Spoon on remaining ice cream; spread level.

Place the cake on a baking sheet and place in freezer.

Freeze until cake is solid, at least 6 hours or overnight.

To serve, stir fudge sauce in glass measure to loosen, but do not warm.

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 minutes.

Slice cake into wedges.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 51775% from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 306mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 10% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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