Peanut Butter Crunch Ice Cream Cake
This recipe for Peanut Butter Crunch Ice Cream Cake was a huge hit with my family. The combination of sweet and salty, crunchy and creamy is delicious!
Servings 16 ice cream cake
Calories 794kcal
Ingredients
Peanut Butter Crunch:
- 1/2 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup peanut butter
- 1/2 teaspoon salt
- 4 cups Rice Krispies
Nutter Butter Crust:
- 24 Nutter Butter cookies crushed
- 5 tablespoon butter melted
Peanut Butter Ice Cream:
- 1/2 gallon vanilla ice cream softened slightly
- 1 cup peanut butter
- 2 cups peanut butter crunch (from above)
Instructions
Peanut Butter Crunch:
- Mix together light corn syrup, peanut butter and salt in a saucepan. Bring to a boil and cook for 3 minutes stirring constantly. Pour over Rice Krispies in a large bowl and quickly stir to coat. Spread onto a piece of parchment paper. Break apart the large pieces and allow the peanut butter crunch to cool.
Nutter Butter Crust:
- Combine crushed Nutter Butter cookies with melted butter. Press into the bottom of a 9-inch springform pan.
Peanut Butter Ice Cream:
- Mix together the slightly softened, vanilla ice cream, 2 cups of the peanut butter crunch and 1 cup of peanut butter. Scrape into the springform pan and spread it out.
Finishing the Ice Cream Cake:
- Top with remaining 2 cups of the peanut butter crunch and gently press into the ice cream cake. Cover the springform pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and carefully remove the sides of the springform pan.
Nutrition
Serving: 16cups | Calories: 794kcal | Carbohydrates: 73g | Protein: 20g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 580mg | Potassium: 644mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1075IU | Vitamin C: 5.1mg | Calcium: 178mg | Iron: 3.8mg
