Peanut Butter & Fudge Ice Cream Cake
Time for a new recipe!
Crush 2 cups pretzels in the Classic Batter Bowl using the Mix 'N Chop
1
Add 3/4 cup melted butter and 1/4 cup brown sugar. Mix well.
2
Grease a springform pan and press the pretzel mixture down into a crust
3
Bake at 350F for 10 minutes and cool completely. (Place a pan underneath to catch drips out the bottom!)
4
Combine 1/4 cup (warmed up) hot fudge, 1/4 cup peanut butter, and 1 t. corn syrup together
5
Spread half of the hot fudge mixture on top of the pretzel crust
6
Partially mix 4 cups softened vanilla ice cream with remaining hot fudge mixture
7
Transfer ice cream into the cake pan
8
Freeze for at least 3 hours to set
9
Warm 2 T. hot fudge and drizzle over the frozen cake.
10
Drizzle 2 T. peanut butter on top
11
Sprinkle chopped peanuts on top and freeze until ready to serve.
12
It’s delicious! Creamy, crunchy, sweet, and salty. :)
Make Your Own Creamy Peanut Butter! Click here to learn how.
What you'll need
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Mix 'N Chop
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Classic Batter Bowl
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Mini Measure All
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Small Spreader
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