No-Bake Peanut Butter-Fudge Ice Cream Cake
This is unbelievable easy to put together and it tastes so much better than the ice cream cakes you used to get as a kid! For the hot fudge sauce I used Hershey's syrup.
Ingredients
Crust
- 3 cups chocolate crisp rice cereal (such as Cocoa Krispies)
- ½ cup salted dry-roasted peanuts finely chopped
- ⅓ cup melted butter
Filling
- ½ cup creamy peanut butter
- 4 cups vanilla ice cream slightly softened
Topping
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 3 Tablespoons powdered sugar
- hot fudge sauce
Instructions
Crust
- To make the crust, stir together the rice cereal, chopped peanuts, and melted butter in a medium bowl.
- Press mixture into bottom and up sides of a lightly greased 9" glass pie plate. Freeze until solid, 15 to 30 minutes.
Filling
- Microwave the peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.
- Place the softened ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds.
- Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
- Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours or up to 24 hours.
- Before serving, remove pie from freezer, leave out at room temperature 10 minutes.
Topping
- Meanwhile, beat the heavy cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds.
- Gradually add the powdered sugar, beating until soft peaks form, 30 seconds to 1 minute. Spread whipping cream evenly over pie. Drizzle with hot fudge topping.
Notes
Recipe from Southern Living Magazine