Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake.
Ingredients
- 3 cups mini salted pretzels
- 1/2 cup roasted salted peanuts
- 1 stick (8 tablespoons) salted butter, melted
- 2 pints chocolate ice cream, slightly softened
- 1 (16 ounce) jar creamy peanut butter
- 1/2 cup chocolate fudge sauce
- 1 pint vanilla ice cream, slightly softened
- 8 ounces dark, semi-sweet, or milk chocolate
- 1 tablespoon coconut oil
- 1 (14 ounce) can sweetened condensed milk
- 2 (3.5 ounce) bars high quality semi-sweet or dark chocolate
- 3 tablespoons salted butter
- 2 teaspoons pure vanilla extract
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Instructions
- 1. Line an 8-inch springform pan with parchment paper.
- 2. In a food processor, pulse together the pretzels and peanuts into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan, and about 1-inch up the sides, making sure to pack tightly.
- 3. In a large mixing bowl, combine the softened chocolate ice cream and about 1 cup of peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Top evenly with chocolate fudge sauce. Cover and freeze 30 minutes to 1 hour. Remove from the freezer, add the vanilla ice cream and remaining peanut butter, gently swirling the peanut butter throughout the ice cream. Cover and freeze for 4-6 hours or preferably overnight.
- 4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with pretzels, then return the cake to the freezer until ready to serve.
- 5. Remove the cake from the freezer 10 minutes before slicing. Slice and serve immediately.
- 1. Combine the sweetened condensed milk, chocolate, and butter in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes or until the butter and chocolate are melted and the sauce is smooth. Remove from heat. Let cool before using.
Source
Original recipe: View Original