PEANUT BUTTER S'MORES ICE CREAM CAKE
A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings - it's bound to make a big impression!
Provided by Tieghan Gerard
Categories Dessert
Time 4h10m
Yield 10
Number Of Ingredients 8
Steps:
- Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
- Spray 8- to 9-inch round springform pan with cooking spray.
- In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
- In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
- Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
- Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
Nutrition Facts : Calories 810, Carbohydrate 63 g, Cholesterol 60 mg, Fat 8, Fiber 4 g, Protein 15 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 47 g, TransFat 1 g
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