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For this Peanut Butter Fudge Ganache Ice Cream Cake, you will need:

Peanut Butter Fudge Ganache Ice Cream Cake

Indulge in a slice of heavenly Peanut Butter Fudge Ganache Ice Cream Cake! This delightful dessert layers creamy peanut butter, rich fudge, and smooth ice cream for a sweet treat that's perfect for any occasion. Get easy step-by-step instructions and tips to make this crowd-pleaser, whether you're a baking novice or a pro. Click through now to explore the full recipe and create this delicious dessert that everyone will love!
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Ingredients
  

2 cups chocolate cookie crumbs

1/2 cup unsalted butter, melted

3 cups vanilla ice cream, softened

1 cup creamy peanut butter

1/2 cup confectioners' sugar

1 cup heavy whipping cream

1 cup semi-sweet chocolate chips

1/4 cup light corn syrup

1/2 teaspoon vanilla extract

Pinch of salt

Chopped peanuts (for garnish)

Instructions
 

Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well coated and hold together when pressed.

    Shape the Crust: Press the crumb mixture firmly into the bottom of a 9-inch round springform pan to create an even layer. Chill in the freezer for 15 minutes.

      Layer the Ice Cream: Remove crust from the freezer and spread the softened vanilla ice cream evenly over the crust. Freeze again for about 1 hour, or until firm.

        Make the Peanut Butter Layer: In a separate bowl, mix the peanut butter and confectioners' sugar together until smooth. Spoon the mixture over the frozen vanilla ice cream layer, spreading it evenly. Freeze for another 30 minutes.

          Prepare the Ganache: In a small saucepan, combine the heavy whipping cream and corn syrup. Heat over medium until it just begins to simmer. Remove from heat and add the semi-sweet chocolate chips, vanilla extract, and a pinch of salt. Let it sit for 1-2 minutes, then stir until smooth.

            Assemble the Cake: Remove the cake from the freezer once the ganache is ready. Pour the ganache over the peanut butter layer, spreading it evenly. Return the cake to the freezer for at least 2 hours, until the ganache is set.

              Serve: Once set, carefully remove the springform pan. Slice the cake with a warm knife for clean edges.

                Garnish: Top with chopped peanuts before serving for added crunch and flavor.

                  Prep Time: 25 minutes | Total Time: 4 hours | Servings: 10

                    - Presentation Tips: Serve slices on plates with a drizzle of leftover ganache and a sprinkle of chopped peanuts for an eye-catching dessert. Enjoy!