Buster Bar Ice Cream Cake
Ingredients
12-15 whole chocolate wafer cookies
1 gallon (2 litres) vanilla ice cream
14 ounce (428 ml) fudge sauce
2 cups red skin or regular peanuts
7.5 ounce (205 grams) Magic Shell chocolate coating
Instructions
Set the ice cream out to soften. Line the bottom of a 9X13 inch baking dish, with cookies. Break several cookies in half in order to cover the entire bottom in a single layer.
Scoop or slice half the ice cream on top of the cookies. Use an offset spatula to spread the ice cream into a flat layer.
Pour the fudge over the ice cream layer. Spread it out in a thin layer over the ice cream. Then sprinkle half the peanuts over the surface of the fudge.
Scoop or slice the remaining ice cream over the fudge and peanuts. Press gently into a smooth layer, sealing in the fudge.
Sprinkle the remaining peanuts over the ice cream in an even layer. Then drizzle the Magic Shell over the peanuts to secure them into place. Place the pan in the freezer for at least 3 hours before cutting.
Print Recipe:Buster Bar Ice Cream Cake
Unwrap both containers of ice cream |
Unwrap the box covering the softened ice cream. Slice and cover the cookie layer. |
Spread the ice cream so that it is level and smooth. |
Open the second box of softened ice cream and slice and spread over the chocolate peanut layer. |
Sprinkle the remaining peanuts over the ice cream and squeeze the magic shell coating over top of the peanuts. |
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