Peanut Butter Chocolate Cookie Ice Cream Cake

The picture says it all!  Yummy!

Yield: 16 Servings
Cost per Serving: $.88


1 (9 oz.) package chocolate wafer cookies
3/4 cup natural peanut butter
1 pint each vanilla chocolate chip, chocolate and vanilla fudge ice cream
1 cup heavy cream
1/4 cup confectioners’ sugar
1 ounce semisweet chocolate, grated (optional)


  • Line a 9-inch square baking dish with two 24-inch sheets of plastic wrap, allowing excess to hang over sides.
  • Arrange 9 cookies in pan and 3 cookies standing up along each side.
  • Warm peanut butter in microwave for 30 seconds; drizzle 1/4 cup on cookies in pan.
  • Spoon chocolate-chip ice cream on top and cover with 8 cookies.
  • Repeat layering twice with 1/4 cup peanut butter, a pint of ice cream and more cookies.
  • Cover with overhanging plastic wrap and press down to compress layers.
  • Cover with second sheet of plastic and freeze for at least 3 hours and up to 1 week.
  • To unmold, dip pan into warm water, unwrap cake and invert a platter on top. Flip cake over and remove pan and wrap.
  • Return cake to freezer.
  • Whip cream and confectioners’ sugar until stiff.
  • Spread on cake and sprinkle with chocolate, if desired.

2 thoughts on “Peanut Butter Chocolate Cookie Ice Cream Cake

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