Peanut Butter Ice Cream Cake
To prepare the crust: 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.
- 20 chocolate sandwich cookies (or Oreos)
- 1/4 C margarine, melted
- 4 C vanilla coconut or soy ice cream, softened
- 1/2 C peanut butter
- 2 Tbsp maple syrup
- 1/4 C salted peanuts, finely chopped