Triple Fudge Peanut Butter Cup Ice Cream Cake
FORK IN THE KITCHEN
You won't be able to resist these fudgy layers with peanut butter cup ice cream and a salty pretzel crust!
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Make the crust: pulse pretzels until a fine crumb forms.
Add melted butter and continue to pulse to combine.
Add the crumbles to a springform pan (this is the easiest pan to use).
Press firmly down, and freeze for 15 minutes.
Spread on a layer of fudge and freeze for 15 more minutes.
Spread slightly softened chocolate ice cream on top and freeze again.
Spread on another layer of fudge on top of the frozen ice cream.
Meanwhile, stir together slightly softened vanilla ice cream and LOTS of chopped peanut butter cups.
Spread the peanut butter cup ice cream on top of the fudge.
Freeze the cake for at least 4 hours, or overnight.
Before serving, spread the final fudge layer on top and garnish with peanut butter cups.
Slice it up, and enjoy the sweet, salty, fudgy goodness!
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