Gold Medal Ice Cream Cake (with Peanut Butter, Caramel and Chocolate)
This is so much better than store bought ice cream cakes - and cheaper, too! A chocolate crumb crust, covered with caramel sauce and peanut butter ice cream and topped with a layer of fudgey milk chocolate and toffee bits. Perfect for birthdays.
Author: Ketchup With That
1-1/2cupschocolate wafer crumbs
1-1/2cupsof caramel sauce
1 8-ozpackage cream cheesesoftened
1liter1 quart vanilla ice cream. softened
1cupgrated milk chocolateor milk chocolate chips
2Skor barschopped 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.