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  • Peanut Butter Candy Ice Cream Cake

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    Peanut Butter Candy Ice Cream Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. peanut butter
    • 1/4 c. half and half
    • 1/4 c. light corn syrup
    • 2 Tbsp. margarine or possibly butter
    • 1/4 c. powdered sugar
    • 1/2 gal vanilla ice cream, slightly softened
    • 1 c. warm fudge ice cream topping
    • 2 x Butterfinger candy bars, crumbled
    • 1 c. whipping cream, whipped
    • 1 x Serve this wedge-shaped ice cream sundae, complete with candy
    •     and fudgy ice cream topping, for instant
    •     compliments

    Directions

    1. In small saucepan, combine peanut butter, half and half, corn syrup and margarine. Cook over medium heat just till margarine melts and mix is smooth, stirring occasionally; remove from heat. Stir in powdered sugar; beat till smooth and creamy. Cold completely.
    2. Line 9-inch springform pan with foil. Spread 1/3 of ice cream on bottom of pan; spread warm fudge topping over ice cream. Spread 1/3 of ice cream over topping. Stir 1 c. of the crumbled candy into peanut butter topping; spoon and spread over ice cream. Top with remaining 1/3 of ice cream. (If ice cream softens too much, freeze between addition of layers.) Cover with foil; freeze at least 8 hrs or possibly overnight.
    3. Before serving, remove side of pan; peel off foil. Frost with whipped cream; sprinkle with remaining candy. Serve immediately. Store any remaining dessert in freezer in airtight container or possibly wrapping.
    4. MICROWAVE DIRECTIONS: In medium bowl, combine peanut butter, half & half, corn syrup and margarine. Microwave on HIGH for 1 to 1 1/2 min or possibly till margarine is melted. Whisk mix till smooth. Stir in powdered sugar. Whisk till smooth. Cold completely. Continue as directed.
    5. Amount

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