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Peanut-Butter-Swirl Ice-Cream Cake
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Recipe Information
Darlene Stanley of Kouts, IN

Serves/Makes:16 servings

  • 1/2 gallon (1.9 ltr) vanilla ice cream
  • 24 cream-filled chocolate sandwich cookies(oreos)
  • 5 tbsp (70 ml) butter, melted
  • 29 chocolate-dipped wafer cookies
  • 2/3 cup (150 ml) Regular peanut-butter (not low fat)
  • 1/4 cup (60 ml) honey
  • 2 tbsp (30 ml) vegetable oil
  • 1/2 cup (125 ml) bottled hot fudge sauce
  • Remove ice cream from freezer about 30 minutes before using.
  • Place chocolate sandwich cookies in food processor. Whirl until crumbed.
  • Add butter. Whirl until combined.
  • Stand wafer cookies around inside of 9-inch springform pan.
  • Reserve 3/4 cup (175 ml) of chocolate crumb mixture.
  • Spoon remaining crumb mixture into pan; press evenly over bottom.
  • Stir peanut butter, honey and oil in a small dish until well blended. Place oftened ice cream in a large bowl.
  • Drizzle about half of peanut butter mixcture onto ice cream; fold together to swirl.
  • Spoon half of the ice cream mixture into prepared pan; spread level. Sprinkle evenly with remaining chocolate crumb mixture, pressing mixture down with the back of a spoon.
  • Spoon on remaining ice cream; spread level.
  • Place the cake on a baking sheet and place in freezer.
  • Freeze until cake is solid, at least 6 hours; overnight is best.
  • To serve, stir fudge sauce in glass measuring to loosen, but do not warm.
  • Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping. Swirl together with the tip of a knife.
  • Let stand for 10 minutes.
  • Slice cake into wedges.

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