August has just arrived, and without fail, the goldenrod is starting to flower. That means we are sailing toward autumn … my favourite season. But for now, we will enjoy these hot summer days while we can. I was in the garden this morning doing just that while picking green and yellow beans and weeding the onion patch.
Today’s recipe is all about summer. It is Chocolate Peanut Butter Ice Cream Dessert. I know, I can hear you say that I don’t eat much ice cream because it gives me brain freeze. (My nephew told me I have brain freeze all the time, and I’m inclined to agree.)
This dessert is great to have on hand in your freezer for unexpected guests and that potluck you forgot to prepare for. The recipe says to use a 9” springform pan but a 9” square pan would also work. When you are ready to serve it, let it soften a bit for easier cutting. It is a perfect dessert for a hot summer day!
Chocolate Peanut Butter Ice Cream Dessert
1 cup chocolate wafer crumbs
1/2 cup oatmeal
1 Tbsp. white sugar
1/3 cup butter, melted
Top and Bottom Layer:
4 cups chocolate ice cream
4 cups vanilla ice cream
125gr. (1/2 pkg.) cream cheese, softened
3/4 cup icing sugar
1/3 cup peanut butter
1/3 cup milk
1 1/2 cups whipped cream (already whipped)
Chocolate Sauce or Chocolate Ganache
For crust, mix all ingredients and press firmly into 9” springform pan. Chill.
Set ice cream out to soften.
For middle layer, beat cream cheese and icing sugar.
Add peanut butter and milk, beat again.
Gently fold whipped cream into peanut butter mixture. Set aside.
Put softened ice cream, chocolate and vanilla, into mixer bowl.
Mix on low speed until well blended.
Spread half of the ice cream mixture on prepared crust.
You may have to freeze this layer before proceeding.
When bottom layer is firm enough, put peanut butter mixture on top in small dabs, then spread evenly with a knife.
Cover with remaining ice cream mixture.
Freeze until firm.
Drizzle with chocolate sauce or chocolate ganache before serving.