A vanilla and chocolate ice cream cake separated by peanut butter cookies then topped with fudge. Can I get an Amen? For all the time you put into this recipe there is zero reasons to make this any smaller and because it stays in the freezer it last a very long time too.
6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1⅔ cup creamy peanut butter
4 chocolate-flavored graham crackers
1 cup fudge topping
1 bottle (20-oz. size) chocolate topping
1 bottle (20-oz. size) caramel topping
1 can whipped cream
¾ cup chopped peanuts
12 maraschino cherries, with stems
1Soften the chocolate ice cream and load it into the bottom of a 2 1/2 to 3-qt. mixing bowl. Make sure the surface of the ice cream is smooth and leveled. Spread the peanut butter cookie pieces evenly over the top of the ice cream, then cover the bowl and put it back into the freezer for at least 1 hour.
2Soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. Again, be sure to smooth and level the surface of the ice cream. Cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour.
3Use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. Be sure the ice cream has hardened before you do this or it could get sloppy.
Crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. Put the bowl back into the freezer for at least 1 hour.
4Remove the bowl from the freezer and hold it in a sink filled with warm water for about 1 minute. You want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate.
Turn a large plate upside down and place it on top of the bowl. Flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. You may have to put the bowl back into the water if it’s stubborn. Once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours.
5Without heating it up, spread the fudge evenly over the entire surface of the ice cream mountain. Put the fudge-coated ice cream back into the freezer for 1 hour. When the fudge has hardened, spread the remaining 1 cup of peanut butter over the entire surface as well. Once again, back into the freezer for at least 1 hour.
6Slice the ice cream with a warm knife into 12 pieces. Put wax paper between the cuts so that when you serve it later, it is easy to divide. Then slip it back into the freezer, covered.
7When serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. Make 3 parallel lines down the plate with the squirt bottle of chocolate sauce. Then 3 parallel horizontal lines made with the bottle of caramel sauce.
8Place the slice of ice cream upright onto the plate toward the back of the design. Spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. Be generous. Sprinkle about a tablespoon of chopped nuts over your creation. Add a cherry to the top.
Repeat for the remaining slices.
Ingredients
6 cups chocolate ice cream
1 cup peanut butter cookie pieces
6 cups vanilla ice cream
1⅔ cup creamy peanut butter
4 chocolate-flavored graham crackers
1 cup fudge topping
1 bottle (20-oz. size) chocolate topping
1 bottle (20-oz. size) caramel topping
1 can whipped cream
¾ cup chopped peanuts
12 maraschino cherries, with stems
Directions
1Soften the chocolate ice cream and load it into the bottom of a 2 1/2 to 3-qt. mixing bowl. Make sure the surface of the ice cream is smooth and leveled. Spread the peanut butter cookie pieces evenly over the top of the ice cream, then cover the bowl and put it back into the freezer for at least 1 hour.
2Soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. Again, be sure to smooth and level the surface of the ice cream. Cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour.
3Use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. Be sure the ice cream has hardened before you do this or it could get sloppy.
Crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. Put the bowl back into the freezer for at least 1 hour.
4Remove the bowl from the freezer and hold it in a sink filled with warm water for about 1 minute. You want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate.
Turn a large plate upside down and place it on top of the bowl. Flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. You may have to put the bowl back into the water if it’s stubborn. Once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours.
5Without heating it up, spread the fudge evenly over the entire surface of the ice cream mountain. Put the fudge-coated ice cream back into the freezer for 1 hour. When the fudge has hardened, spread the remaining 1 cup of peanut butter over the entire surface as well. Once again, back into the freezer for at least 1 hour.
6Slice the ice cream with a warm knife into 12 pieces. Put wax paper between the cuts so that when you serve it later, it is easy to divide. Then slip it back into the freezer, covered.
7When serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. Make 3 parallel lines down the plate with the squirt bottle of chocolate sauce. Then 3 parallel horizontal lines made with the bottle of caramel sauce.
8Place the slice of ice cream upright onto the plate toward the back of the design. Spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. Be generous. Sprinkle about a tablespoon of chopped nuts over your creation. Add a cherry to the top.
Repeat for the remaining slices.
