NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Chocolate-Peanut Ice Cream Cake

This spectacular layered frozen dessert, which features peanut butter and fudge, is simple to assemble. Make ahead and keep it in the freezer until ready to serve.

4.0 by 33 people
38K views
Rate me!
  • Makes: 12 servings
  • Prep: 20 mins
  • Cool: 15 mins
  • Freeze: 5 hrs 30 mins

Chocolate-Peanut Ice Cream Cake

Ingredients

Directions

  1. Preheat oven to 350 degrees F. For crust, in a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crust mixture onto the bottom and 1 to 2 inches up the side of a 9x3-inch springform pan. Bake for 8 to 10 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.
  2. Let vanilla ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir vanilla ice cream just enough to soften. Spoon softened ice cream into frozen crust, spreading ice cream evenly. Sprinkle with the 1-1/2 cups chocolate-covered peanuts. Freeze about 1 hour or until firm.
  3. Let chocolate ice cream stand at room temperature for 15 minutes. In a large bowl, use a wooden spoon to stir chocolate ice cream just enough to soften. Spoon softened chocolate ice cream on top of chocolate-covered peanut layer, spreading ice cream evenly. Cover and freeze for 4 hours.
  4. Using a thin metal spatula, loosen crust from side of pan; remove side of pan. Let ice cream cake stand at room temperature for 20 to 25 minutes to soften slightly.
  5. To serve, cut the ice cream cake into wedges and top with Chocolate and Peanut Butter Sauce. If desired, sprinkle with additional chocolate-covered peanuts. Makes 12 servings.

From the Test Kitchen

Prepare ice cream cake as directed. Wrap in moistureproof and vaporproof wrap and freeze for up to 1 week. Loosen cake from pan and remove side of pan. Let stand at room temperature for 20 to 25 minutes to soften slightly. Cut into wedges and serve as directed.

Chocolate and Peanut Butter Sauce

Ingredients

Directions

  1. In a small saucepan, combine ice cream topping and peanut butter. Cook and stir over medium-low heat until heated through.

Nutrition Facts (Chocolate-Peanut Ice Cream Cake)

    Per serving:
  • 596 kcal cal.,
  • 35 g fat
  • (17 g sat. fat,
  • 86 mg chol.,
  • 368 mg sodium,
  • 66 g carb.,
  • 4 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...