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No-Bake Peanut Butter-Fudge Ice Cream Cake - Cooking with Tami
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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.
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Servings: 8 servings
Course: Dessert
Ingredients Method Notes

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

Method
 

Crust
  1. To make the crust, stir together the rice cereal, chopped peanuts, and melted butter in a medium bowl.
  2. Press mixture into bottom and up sides of a lightly greased 9" glass pie plate. Freeze until solid, 15 to 30 minutes.
Filling
  1. 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.
  2. Place the softened ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds.
  3. Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
  4. Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours or up to 24 hours.
  5. Before serving, remove pie from freezer, leave out at room temperature 10 minutes.
Topping
  1. Meanwhile, beat the heavy cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds.
  2. 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