Peanut butter chocolate ice cream decadence

Yield: 6 Servings

Measure Ingredient
2 pints Chocolate or chocolate fudge ice cream
1½ pint Vanilla ice cream
18 \N Chocolate sandwich cookies (such as Oreos)
3 packs (1.6 ounce each) peanut butter cups
1 medium Banana
¼ \N Container of a 7.25 bottle fudge ice cream \"hard shell\"

(such as "Magic Shell") optional: ¼ cup of your favorite chopped nuts (peanuts, pistachios, walnuts, etc.) Needed: 9"x5" loaf pan. Take the ice cream from the containers and place in two large bowls. Let stand at room temperature to soften slightly, stirring occasionally.

While ice cream is softening, place chocolate sandwich cookies in a closable plastic bag and crush with a rolling pin or meat tenderizer until coarse. Coarsely chop peanut butter cups with a knife or scissors. Slice the banana.

Spoon half of the crushed cookies into the bottom of the loaf pan, then top with ¼ of the softened chocolate ice cream. Stir the peanut butter cups into the softened vanilla ice cream, then spoon the vanilla mixture over the chocolate layer, pressing down with the back of the spoon to remove any air pockets. Sprinkle with the remaining crushed chocolate cookies.

Stir the sliced banana into the remaining softened chocolate ice cream, then spoon mixture over the cookie layer. Smooth ice cream with the back of a spoon. If desired, sprinkle with chopped nuts.

Cover ice cream loaf with plastic wrap and freeze until firm, approximately 4 hours.

Immerse loaf pan (careful not to immerse ice cream!) in warm water, then invert pan onto oval platter to remove ice cream. Drizzle with ice cream "hard shell". Let stand for about 15 minutes at room temperature before serving. Slice with knife warmed in hot water to serve.

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