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Peanut Butter Cookie Ice Cream Cake

Peanut Butter Cookie Ice Cream Cake

Method:

Lightly oil a 23 cm springform pan and set aside. In a food processor, process the cookies until fine. Add melted margarine and process again until well combined.Press firmly into the bottom of the pan and refrigerate for one hour.

With an electric mixer or food processor, blend together the ice cream, peanut butter, and maple syrup until well mixed. Spoon filling evenly into pan and sprinkle the top with peanuts. Place in freezer for at least 1 hour.

Remove from freezer 5 minutes before serving, pop open the pan, and cut into slices.

Ingredients:

Crust

  • 20 animal-friendly chocolate sandwich cookies (like Oreo)
  • 1/4 C margarine, melted

Filling

  • 4 C vanilla soy or coconut ice cream, softened
  • 1/2 C peanut butter
  • 2 Tbsp maple syrup
  • 1/4 C salted peanuts, finely chopped
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