Salty Peanut Butter Ice Cream Cake Recipe

I connect summer with berries, watermelon, ice cream, and s'mores. I suppose there are others, but fruit, ice cream, and s'mores are my favourites. Yes, this ice cream cake has ice cream and s'mores.

Ingredient

– 9 graham cracker sheets, crushed into fine crumb – 1 stick salted butter, melted – 3 pints Coolhaus Campfire S'more Ice Cream, softened – 1 cup creamy peanut butter – 1/2 cup sweetened condensed milk – 3/4 cup semi-sweet chocolate chips – 1 cup marshmallows or meringue – Flakey sea salt, for topping (optional)

Direction

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1

Lightly oil an 8-9-inch springform pan. Mix butter and graham cracker crumbs in a small bowl. Dump the mixture into the pan and press the crumbs into a nice, even crust with your palms. 

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2

Mix ice cream and peanut butter in a big bowl. Mix ice cream and peanut butter with a spatula to swirl peanut butter throughout. Place ice cream on the crust and smooth it out. 

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3

Cover the cake with plastic wrap and press it against the ice cream to prevent freezing. Stay frozen for 4-6 hours or overnight. Making fudge sauce.

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4

Stir sweetened condensed milk every 30 seconds in a microwave-safe bowl until warm. Melt and smooth chocolate chips. Pour fudge sauce over the ice cream cake without the plastic wrap.

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5

Freeze again for 30 minutes. Decorate the cake with marshmallows or meringue before serving. Toast marshmallow using blowtorch. Slice and serve now.

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Raspberry Shortcake Ricotta Ice Cream Recipe 

also see

also see

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