Peanutty Ice Cream Cookie Cake

Health score
1%
Peanutty Ice Cream Cookie Cake
340 min.
16
319kcal

Suggestions


Indulge your sweet tooth with our delightful Peanutty Ice Cream Cookie Cake, a dessert that perfectly combines the rich flavors of chocolate, vanilla, and caramel with a satisfying crunch of peanuts. This decadent treat is not just a feast for the eyes; it’s a celebration of textures and tastes that will leave your guests begging for seconds.

Imagine a warm, gooey chocolate cookie crust that serves as the foundation for a luscious layer of softened vanilla ice cream, all topped off with a drizzle of hot fudge and caramel. The addition of crunchy peanuts adds a delightful contrast, making each bite a heavenly experience. Whether you’re hosting a birthday party, a family gathering, or simply looking to satisfy your dessert cravings, this cake is sure to impress.

With a total preparation time of just over five hours, including freezing, this recipe is surprisingly easy to make. It serves 16, making it perfect for sharing with friends and family. Plus, the combination of chocolate and peanut flavors is a classic that never goes out of style. So, roll up your sleeves and get ready to create a dessert that will not only tantalize your taste buds but also become a cherished favorite in your recipe collection!

Ingredients

  • 17.5 oz basic cookie mix chunk
  • 0.3 cup topping hot
  • 0.3 cup vegetable oil 
  •  eggs 
  • cups whipped cream frozen softened
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  • cup peanuts 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • baking pan
  • aluminum foil
  • springform pan

Directions

  1. Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
  2. In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan.
  3. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
  4. Spread ice cream over cookie crust. Freeze 2 hours.
  5. Remove from freezer.
  6. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
  7. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan.
  8. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Nutrition Facts

Calories319kcal
Protein6.71%
Fat44.52%
Carbs48.77%

Properties

Glycemic Index
4.7
Glycemic Load
4.69
Inflammation Score
-2
Nutrition Score
4.9526086618071%

Nutrients percent of daily need

Calories:319.04kcal
15.95%
Fat:15.76g
24.24%
Saturated Fat:4.26g
26.61%
Carbohydrates:38.84g
12.95%
Net Carbohydrates:36.78g
13.37%
Sugar:25.83g
28.7%
Cholesterol:24.81mg
8.27%
Sodium:98.83mg
4.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.34g
10.69%
Manganese:0.27mg
13.48%
Phosphorus:83.02mg
8.3%
Fiber:2.06g
8.25%
Vitamin B3:1.63mg
8.15%
Vitamin B2:0.12mg
6.97%
Magnesium:25.32mg
6.33%
Folate:25.17µg
6.29%
Vitamin K:6.53µg
6.22%
Calcium:58.29mg
5.83%
Vitamin B1:0.09mg
5.8%
Copper:0.11mg
5.69%
Potassium:171.63mg
4.9%
Vitamin B5:0.41mg
4.08%
Vitamin E:0.57mg
3.83%
Iron:0.63mg
3.5%
Zinc:0.51mg
3.39%
Selenium:2.29µg
3.27%
Vitamin A:157.08IU
3.14%
Vitamin B12:0.16µg
2.72%
Vitamin B6:0.05mg
2.68%