Peanut Butter Cookie Crunch Ice Cream Cake
Chocolate and peanut butter lovers, rejoice! This no-bake ice cream cake is your new summer go-to. Layers of iconic Moose Tracks™ ice cream sit on a base of crushed peanut butter sandwich cookies, then get topped with generous drizzles of caramel and chocolate sauce, plus a shower of mini peanut butter cups. It’s rich, nostalgic, and dangerously easy to make—no oven required!
Ingredients
- 1 (16 oz.) package peanut butter sandwich cookies (about 32 cookies)
- 2 (48 oz.) tubs Crystal Moose Tracks™ Ice Cream, softened
- 2 (8 oz.) containers whipped topping, thawed or 4 cups homemade whipped cream
- 3 tablespoons caramel sauce
- 3 tablespoons chocolate sauce
- ½ cup mini peanut butter cups
Products used
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Moose Tracks™ Ice Cream
Directions
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Step 1
Set aside three sandwich cookies for topping. In a food processor or using a zip-top bag and rolling pin, crush remaining sandwich cookies to a fine crumb consistency.
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Step 2
In a 9”x13” baking pan, add crushed cookies. Firmly press into the bottom of the pan to create the crust.
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Step 3
With a spatula, evenly spread ice cream on top of the crust. Top with whipped topping or whipped cream. Freeze for 3 hours, up to overnight.
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Step 4
To serve, drizzle with caramel sauce and chocolate sauce. Scatter mini peanut butter cups on top. Use your hands to crush reserved sandwich cookies, sprinkle on top. Slice, serve and enjoy!
