You know those recipes you make up in your head?
The ones that sound so good, but need serious work before they even come close to what you imagined? (Like that artichoke and spinach potato dish that may never make it to print!)
This is not one of those.
This came together just right, and is maybe even better than I thought it would be.
It’s an ice cream cake, so you can make it well in advance of any special occasion – and it’s way cheaper to make at home than to buy.
It’s chocolate and caramel surrounding peanut butter ice cream.
What more is there to say?
Oh – just this: you can use caramel sauce from a jar, but if you have time try this one from Cake Central. You can store any extra in the fridge.
- 1-1/2 cups chocolate wafer crumbs
- 1/4 cup butter melted
- 1-1/2 cups of caramel sauce
- 1 8- oz package cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup whipping cream
- 1 cup peanut butter
- 1 liter 1 quart vanilla ice cream. softened
- 1 cup grated milk chocolate or milk chocolate chips
- 1 tablespoon butter
- 1/3 cup whipping cream
- 2 Skor bars chopped into small pieces (or 1 cup toffee bits)
Mix chocolate wafer crumbs and melted butter. Press into bottom of 10-inch springform pan.
Spread caramel sauce over crumbs.
In mixing bowl, beat cream cheese until soft. Add sugar gradually and beat until very smooth.
Add peanut butter and 1/4 cup whipping cream and beat until smooth.
Fold in softened ice cream, and combine until the ice cream and peanut butter are completely combined. Stir if needed, or even beat with mixer.
Spread over caramel sauce in pan.
Place in freezer while you prepare chocolate topping.
Place chocolate and butter in small bowl.
Heat 1/3 cup whipping cream until bubbly, and pour over chocolate. Let sit a few minutes, then stir until chocolate melts. If any unmelted bits of chocolate remain, put in microwave for 10 seconds, then stir again until completely smooth.
Let cool slightly, then pour over ice cream cake.
Sprinkle with Skor bits.
Cover pan with aluminium foil, and freeze until ready to serve. Can be made up to several weeks in advance. Let sit at room temperature for 15 minutes to soften slightly before serving.
To serve, loosen edges of pan with spatula or knife dipped in hot water. Remove sides of pan.
Use a warm knife to cut cake. The bottom crumb layer may be quite hard for first few cuts.