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Peanut Butter Chocolate Ice Cream Cake

Peanut Butter Chocolate Ice Cream Cake. Peanut butter cup ice cream, layers of chocolate cookie crunch, caramel, hot fudge and vanilla ice cream. All using store bought ingredients.
Print Recipe
Prep Time 45 mins
Course Dessert
Cuisine American

Ingredients
  

  • 1.5 quarts chocolate peanut butter ice cream
  • 1.5 quarts vanilla ice cream
  • 1 jar caramel sauce you will not use all of it
  • 1 jar hot fudge sauce you will not use all of it
  • 1 pkg chocolate wafer cookies
  • 1 bag Reeses Peanut Butter Thins
  • 4 sugar cones optional
  • 1/2 cup chocolate melted for the cone edges
  • sprinkles for the cone edges

Instructions
 

  • 1.Get your removable bottom pan and coat the bottom with crumble cookies.
    2.Fill it with chocolate peanut butter ice cream, smooth out with offset spatula or back of spoon. You will want this layer to be about 1.5 inches in height. 
    3. Next sprinkle a generous layer of cookie crumbles on top. 
    4. Drizzle on your caramel sauce and hot fudge. 
    5. Freeze for 15 minutes. If you notice ice cream getting too soft you can firm it back up in freezer as needed. 
    6. Repeat steps 2-5 with the vanilla ice cream. 
    7. Scoop ice cream onto top of cake in a stack, alternating flavors. For the ice cream scoops you can do this ahead of time or wait until just before serving. 
    8. Place ice cream cones randomly on top of scoops. 
    9. Garnish with peanut butter cups (I used the Reese's thin cups) and more caramel and hot fudge sauce. 
    10. Keep frozen until ready to serve. 
    11. When ready to serve, get a kitchen towel wet with hot water and go around the outside edge of the cake pan. The goal is to just melt the outside edge of the ice cream cake so it releases from the pan. You may have to go around the pan with a hot wet towel a few times. 
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