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Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark
Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark

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We hope you got insight from reading it, now let’s go back to vanilla / peanut butter ice cream cake with a crispy crust and whipped cream topping with creamy crispy chicolate bark recipe. You can have vanilla / peanut butter ice cream cake with a crispy crust and whipped cream topping with creamy crispy chicolate bark using 13 ingredients and 19 steps. Here is how you do that.

The ingredients needed to cook Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark:
  1. Use For Crust
  2. Use 2 cups cocoa krispies cereal
  3. Prepare 6 tablespoons creamy peanut butter
  4. Provide 1/3 cup semisweet chocolate chips
  5. Take For Ice Cream Filling
  6. Take 1 quart vanilla ice cream
  7. You need 1 quart peanut butter ice cream
  8. Provide For Whipped CreamTopping
  9. You need 1 cup cold heavy whipping cream
  10. Use 3 tablespoons confectioner's sugar
  11. Use 1 teaspoon vanilla extract
  12. You need Garnish
  13. Use as needed Creamy Caramel Chocolate Crispy Bark, recipe in my profile
Steps to make Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark:
  1. Make crust
  2. Spray 9 inch springform pan with non stick spray
  3. Place cocoa krispies in a bowl
  4. Melt peanuut butter and chocolate chips either on stove top or in microwave until smooth
  5. Pour chocolate peanut butter mixture over cocoa krispies and gently coat cereal
  6. When cool enough to handle press into prepared oan and freeze
  7. Prepare Ice Cream Filling
  8. Soften vanilla ice cream just until spreadable. Spread in frozen crust, refreeze
  10. Soften peanut butter ice cream just until spreadable and spread over frozen vanilla
  11. Freeze until hard
  12. Make Whipped Cream Topping
  13. Beat cream until it has soft peaks
  14. Add confectioner's sugar and vanilla and beat until it holds it shape
  15. Remove sides of springform pan
  16. Spread whipped cream on top of peanut butter layer
  17. Garnish with the Creamy Caramel Chocolate Crispy Bark and return to freezer intil frozen

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