Try this Chocolate-Peanut Butter Ice Cream Cake recipe, or contribute your own.
Suggest a better description1.Place the cereal in a large bowl.
2.In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.
3.Add the chocolate--peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.
4.Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 373 | ||
Calories from Fat: 176 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 155.7mg | 5 % | |
Potassium 175.9mg | 5 % | |
Total Carbohydrate 43.9g | 13 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 41.1g | ||
Protein 8.7g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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