Her only requirements are chocolate and of course – peanut butter.
This year’s concoction was no exception.
It was a veritable feast of peanut butter – chocolate goodness with creamy peanut butter ice cream and crushed up peanut butter cups.
Warning – this is NOT low calorie. Sure is good though!
Peanut Butter Cup Ice Cream Cake
Original recipe from Kittencal
1 quart chocolate ice cream
16 ounces peanut butter
6 Reese’s Peanut Butter Cups, chopped and frozen
2/3 cup chopped salted peanuts
1-1/2 cups Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter
Combine all the crust ingredients in a a bowl and then press into the bottom of a 9 inch springform pan. Bake at 375 degrees for 8-10 minutes. Cool. Put in the freezer until ready to fill.
in a large bowl combine the softened ice cream with peanut butter until well combined. Then mix in 4 of the chopped peanut butter cups and 1/3 cup of chopped peanuts. Spread in the frozen crust.
Sprinkle with the remaining peanut butter cups and chopped peanuts.
Freeze until firm.