PEANUT BUTTER SWIRL ICE CREAM CAKE

Peanut Butter Swirl Ice Cream cake image

Yum! Yum! Yum! Peanut butter, chocolate & ice cream! Scrumptious and a nice presentation. Got this one from a Family Circle Magazine.

Provided by Rhonda J

Time 6h25m

Yield 1 9inch springform pan

Number Of Ingredients 8

Ingredients

1/2 gallon vanilla ice cream
24 cream filled chocolate sandwich style cookies
5 tablespoons butter, melted
29 chocolate-dipped wafer cookies (You know those skinny wafer cookies that come in chocolate,vanilla & strawberry...only get "Chocolat)
2/3 cup peanut butter (not reduced fat)
1/4 cup honey
2 tablespoons vegetable oil
1/2 cup bottled hot fudge

Steps:

Remove ice cream from freezer 30 minutes before using.
Place chocolate sandwich cookies in food processor.
Whirl until crumbled,add butter, whirl until crumbled.
Stand wafer cookies around inside edge of a 9 inch springform pan.
Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
Stir peanut butter,honey& oil in a small dish until blended.
Place softened ice cream in lg.
bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
(other half of peanut butter is reserved to use on top of cake when ready to serve.) 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 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 or overnight.
To serve:Stir fudge sauce in glass measure 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.

Nutrition Facts : Calories 5951.4, Fat 355.7, SaturatedFat 149.7, Cholesterol 655.2, Sodium 3795.6, Carbohydrate 639, Fiber 29.7, Sugar 474.6, Protein 103.5