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!
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.