Prepare to embark on a mouthwatering journey that will revolutionize your dessert game forever! Imagine a decadent treat that combines the irresistible crunch of chocolate sandwich cookies, the creamy smoothness of vanilla ice cream, and the rich indulgence of hot fudge sauce - all topped with a sprinkle of crunchy peanuts. This Peanut Buster Ice Cream Sandwich Cake is not just a dessert; it's a culinary masterpiece that will have your family and friends begging for seconds (and thirds)! Get ready to become the ultimate dessert hero with this ridiculously easy, no-bake sensation that looks and tastes like you spent hours in the kitchen.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 package chocolate sandwich cookies
- 1/2 gallon vanilla ice cream
- 1 cup hot fudge sauce
- 1 cup chopped peanuts
- 1 cup whipped cream
Instructions
- Remove the vanilla ice cream from the freezer and let it soften for about 10-15 minutes at room temperature to make it easier to spread.
- Take a 9x13 inch rectangular baking dish and line the bottom completely with whole chocolate sandwich cookies, creating a single layer that covers the entire base of the dish.
- Using a spatula, spread the softened vanilla ice cream evenly over the cookie layer, ensuring a smooth and consistent thickness of about 1-2 inches.
- Warm the hot fudge sauce slightly in the microwave or on the stovetop to make it more pourable, but not hot.
- Drizzle the warm hot fudge sauce generously over the ice cream layer, creating a zigzag or swirl pattern for even distribution.
- Sprinkle the chopped peanuts evenly across the hot fudge sauce layer, ensuring good coverage.
- Cover the dish with plastic wrap and place in the freezer for at least 2-3 hours, or until the ice cream is completely firm.
- Before serving, let the cake sit at room temperature for 5-10 minutes to make cutting easier.
- Cut into squares and top each serving with a dollop of whipped cream.
- Serve immediately and enjoy the delicious Peanut Buster Ice Cream Sandwich Cake!
Tips
- To ensure your Peanut Buster Ice Cream Sandwich Cake turns out perfectly every time, keep these pro tips in mind:
- Allow the ice cream to soften just enough to be spreadable, but not completely melted. This ensures a smooth, even layer.
- Use a spatula or the back of a spoon to create an even ice cream layer for a professional look.
- Warm the hot fudge sauce gently to make it easier to drizzle, but don't make it too hot or it will melt the ice cream.
- For a more decorative touch, use a squeeze bottle to create precise hot fudge patterns.
- Chop the peanuts into uniform, small pieces for the best texture and even distribution.
- Always freeze the cake for at least 2-3 hours to ensure it sets properly.
- Let the cake sit at room temperature for a few minutes before serving to make cutting easier.
- For a fun variation, try using different flavors of ice cream or sandwich cookies.
- Store any leftovers covered in the freezer for up to a week.
- For a more adult version, you can drizzle a little chocolate liqueur over the top before freezing.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 40mg
