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- 1 pre-made chocolate cookie crust - 2 cups vanilla ice cream, softened - 1 cup creamy peanut butter - 1 cup powdered sugar - 1 cup heavy cream - 1 cup semi-sweet chocolate chips - 2 tablespoons unsweetened cocoa powder - 1 teaspoon vanilla extract - Pinch of salt - Crushed peanuts for topping (optional)

Peanut Butter Fudge Ganache Ice Cream Cake

Satisfy your sweet tooth with a mouthwatering Peanut Butter Fudge Ganache Ice Cream Cake Delight! This indulgent treat features layers of creamy peanut butter, vanilla ice cream, and a crunchy cookie crust, all topped with rich chocolate ganache. Follow our easy step-by-step guide to create this showstopper for any occasion. Click through to discover the full recipe and make your dessert dreams come true!
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Ingredients
  

1 pre-made chocolate cookie crust

2 cups vanilla ice cream, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 cup heavy cream

1 cup semi-sweet chocolate chips

2 tablespoons unsweetened cocoa powder

1 teaspoon vanilla extract

Pinch of salt

Crushed peanuts for topping (optional)

Instructions
 

Prepare the Peanut Butter Layer: In a medium bowl, combine the softened peanut butter and powdered sugar. Mix well until smooth and creamy. Set aside.

    Assemble the Cake Layers: Spoon half of the vanilla ice cream into the cookie crust, smoothing it out to create an even layer. Follow with the peanut butter mixture, spreading it evenly over the ice cream layer. Top with the remaining vanilla ice cream, smoothing it out to create a final uniform layer.

      Freeze the Cake: Place the assembled cake in the freezer and let it freeze for about 2 hours or until solid.

        Make the Ganache: In a small saucepan over medium heat, combine the heavy cream, semi-sweet chocolate chips, cocoa powder, vanilla extract, and a pinch of salt. Stir continuously until the chocolate chips melt and the mixture becomes smooth and glossy. Remove from heat and let it cool slightly.

          Drizzle the Ganache: Once the ice cream cake is fully frozen, pour the chocolate ganache over the top, letting it drip down the sides for a beautiful finish. Use a spatula to spread it if necessary.

            Final Freeze: Return the cake to the freezer for an additional 30-45 minutes to set the ganache.

              Serve: When ready to serve, remove the cake from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. Slice and serve, garnished with crushed peanuts if desired.

                Prep Time: 30 minutes | Total Time: 3 hours | Servings: 8-10

                  - Presentation Tips: Serve slices on chilled plates and drizzle with any leftover ganache. Top with a dollop of whipped cream and a sprinkle of crushed peanuts for added crunch and flair!