Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, vanilla / peanut butter ice cream cake with a crispy crust and whipped cream topping with creamy crispy chicolate bark. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook vanilla / peanut butter ice cream cake with a crispy crust and whipped cream topping with creamy crispy chicolate bark using 13 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark:
- Prepare For Crust
- Take 2 cups cocoa krispies cereal
- Make ready 6 tablespoons creamy peanut butter
- Get 1/3 cup semisweet chocolate chips
- Take For Ice Cream Filling
- Take 1 quart vanilla ice cream
- Get 1 quart peanut butter ice cream
- Take For Whipped CreamTopping
- Prepare 1 cup cold heavy whipping cream
- Make ready 3 tablespoons confectioner's sugar
- Get 1 teaspoon vanilla extract
- Make ready Garnish
- Make ready as needed Creamy Caramel Chocolate Crispy Bark, recipe in my profile
Melt peanuut butter and chocolate chips either on stove top or in microwave until smooth. Remove the crust from the freezer and fill the half of the ice cream into the pan. Spoon dollops of the remaining peanut butter on top of the ice cream. Even and swirl it into the ice cream with an offset spatula or spoon.
Instructions to make Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark:
- Make crust
- Spray 9 inch springform pan with non stick spray
- Place cocoa krispies in a bowl
- Melt peanuut butter and chocolate chips either on stove top or in microwave until smooth
- Pour chocolate peanut butter mixture over cocoa krispies and gently coat cereal
- When cool enough to handle press into prepared oan and freeze
- Prepare Ice Cream Filling
- Soften vanilla ice cream just until spreadable. Spread in frozen crust, refreeze
- Soften peanut butter ice cream just until spreadable and spread over frozen vanilla
- Freeze until hard
- Make Whipped Cream Topping
- Beat cream until it has soft peaks
- Add confectioner's sugar and vanilla and beat until it holds it shape
- Remove sides of springform pan
- Spread whipped cream on top of peanut butter layer
- Garnish with the Creamy Caramel Chocolate Crispy Bark and return to freezer intil frozen
Spoon dollops of the remaining peanut butter on top of the ice cream. Even and swirl it into the ice cream with an offset spatula or spoon. Sprinkle with the remaining peanut butter cups. Scrape into the springform pan and spread it out. To make the crust, combine the chickpeas, salt, baking soda, vanilla extract, peanut butter and maple in a blender.
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