Now that I’m a grown-up, I can make this cake whenever I
want! No waiting to turn another year older. When you’re adults, you also get
to eat as many pieces as you want, which my sisters demonstrated when they immediately
went back for seconds. Whether you’re a kid, an adult, or an adult reminiscing
your childhood, you’ll love this ice cream cake!
-2 pints chocolate ice cream
-1 1/2 pints vanilla ice cream
-18 chocolate sandwich cookies
-3 (1.6 oz) packages peanut butter cups
-chocolate shell, for topping, if desired
Directions:
1. Earlier in the day that you plan to serve, or the day ahead, remove ice cream from containers and allow to sit in 2 large bowls (chocolate in one, vanilla in another). Allow to stand at room temperature to soften slightly, stirring occasionally.
2. Meanwhile, place the chocolate sandwich cookies in a large plastic bag and crush cookies with a rolling pin, until coarsely crushed. Coarsely chop peanut butter cuts.
3. Spoon half of the crushed sandwich cookies into the bottom of a 9 x 5 inch loaf pan. Top with 1/4 of the softened chocolate ice cream. Stir the chopped peanut butter cups into the vanilla ice cream. Spoon the vanilla ice cream over the chocolate layer, pressing down with the back of a spoon to press out any air pockets. Sprinkle evenly with remaining crushed sandwich cookies.
4. Spoon remaining chocolate ice cream over the cookie layer. Smooth with the back of a spoon and cover with plastic wrap. Freeze until firm, at least four hours.
5. To remove loaf from pan, dip into a pan of warm water and immediately invert onto a plate. Lift off loaf pain. Drizzle chocolate shell topping, if desired, over the top. Return cake to freezer until ready to slice and serve (may need to sit at room temperature for a few minutes before slicing).
