Assembling Ice Cream Cake
Remove ice cream from freezer and let thaw for 30 minutes.
Using a spring form pan place 2 pints of chocolate ice cream in the bottom of the pan; smoothing it to an even level.
In a large zip lock baggie place the entire package of chocolate wafers in the bag and smash them until they are fine crumbs. Add the entire bag of crumbs to the spring form pan, smoothing them out to an even layer.
Followed by the one and a half cups of hot fudge sauce (smoothed). Carefully add 1 pint of peanut butter ice cream to the top layer and smooth out. Place the spring form pan uncovered in the freezer while you make the whipped cream.
Pipe Whipped Cream
Remove the ice cream cake out of the freezer and begin piping the whipped cream on to the cake (in whatever design you'd like). Once the cake top is covered with whipped cream place back in the freezer for 1 hour so that the cream will begin to harden.
Remove from the freezer, add mini peanut butter cups on top. Then place plastic wrap and tin foil over the top of the cake and freeze for at least 6 hours prior to serving.
- Freeze - Store the cake up to one week in the freezer.
- Yields - This recipe yields 12 slices.
- Whipped Cream - You'll want to watch your whipped cream. You'll know its done when you pull the top of the mixer back and the cream sticks to the whisk.
- Peanut Butter Cups - I like to use mini peanut butter cups, but you can also use large ones cut in half if you desire.
- Piping Tip - For this recipe I used the 1M Open Star Piping Tip.
- Spring-Form Pan - I used a 9" spring-form pan for this ice cream cake. This is needed so you can easily remove the cake from the pan.
Serving: 1slice | Calories: 635kcal | Carbohydrates: 77g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 400mg | Potassium: 482mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1079IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 3mg