Peanut Butter Fudge Ice Cream Cake.
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  • 1 cup graham cracker crumbs
  • 11 cup pretzel crumbs
  • 18 tablespoons unsalted salted, melted
  • 11 half gallon Edy’s Slow Churned Classic Vanilla Ice Cream
  • 11 (14 ounce) can evaporated milk
  • 11 cup sugar
  • 16 ounces semisweet chocolate, chopped
  • 12 cups cold heavy cream
  • 12 teaspoons vanilla extract
  • 12/3 cup peanut butter
  • 1 a scoop of Edy’s Slow Churned Classic Vanilla Ice Cream on top
  • 1 ice cream cones, if desired
  • 1 rainbow sprinkles!
  • 11 cup graham cracker crumbs 1 cup pretzel crumbs 8 tablespoons unsalted salted, melted 1 half gallon Edy’s Slow Churned Classic Vanilla Ice Cream 1 (14 ounce) can evaporated milk 1 cup sugar 6 ounces semisweet chocolate, chopped 2 cups cold heavy cream 2 teaspoons vanilla extract 2/3 cup peanut butter for serving: a scoop of Edy’s Slow Churned Classic Vanilla Ice Cream on top ice cream cones, if desired rainbow sprinkles!Note: to make the pretzel crumbs, add 1 to 2 cups of mini pretzel twists to the food processor and blend until fine crumbs remain. In a large bowl, stir together the graham crumbs, pretzel crumbs and melted butter until combined and moist. Press the mixture into a 9-inch springform pan. Place it in the fridge to set for 30 minutes. Let the ice cream sit out for 10 minutes to soften a bit. Scoop it on top of the crust and spread it with a spatula. Freeze for at least 1 hour. While that layer is freezing, make you fudge. Combine the milk, sugar and chocolate in a saucepan over medium-low heat. Stir constantly until the chocolate melts and the mixture thickens, about 10 minutes. Set it off the heat to cool and thicken more for 30 minutes. Once it’s cool, remove the pan from the freeze and quickly pour the fudge on top of the ice cream. Freeze again for 1 to 2 hours. Place the heavy cream and vanilla in the bowl of your electric mixer fitting with the whisk attachment and beat it until stiff peaks form. Remove about 2/3 cup whipped cream from the bowl and place it in the fridge. To the remaining whipped cream, fold in the creamy peanut butter with a spatula until it’s combined and smooth. Spread the peanut butter whipped cream on top of the fudge layer of the cake. Freeze for 1 hour. Before serving, pipe the remaining whipped cream on the outside of the cake for decoration. Cover in sprinkles and serve! If you want to be fancy, scoop a few scoops of vanilla ice cream on top, add a cone or two and shower with rainbow sprinkles!



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