Peanut Butter Fudge Ice Cream Cake Recipe | Yummly

Peanut Butter Fudge Ice Cream Cake

KITCHENAID
10Ingredients
50Minutes
1340Calories
Read Directions
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Ingredients

US|METRIC
  • 3 cups half and half
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 8 egg yolks
  • 4 cups heavy whipping cream (divided)
  • 1/8 salt (teasepoon)
  • 9 ounces chocolate wafers (Famous)
  • 23.5 ounces hot fudge topping
  • 3 tablespoons powdered sugar
  • 12 peanut butter cups (sliced in half)
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    Directions

    1. Place the KitchenAid® Ice Cream Maker Attachment in the freezer 24 hours before making this recipe.
    2. In a medium saucepan over medium heat, heat the half and half until very hot but not boiling, stirring often. Remove from heat and set aside.
    3. Using a KitchenAid® Stand Mixer and wire whip, cream together the granulated sugar, peanut butter, and egg yolks. Turn to speed 2, and mix for about 30 seconds or until well blended and slightly thickened. Continuing on speed 2, very gradually add half and half; mix until blended.
    View 9 More StepsDiscover more recipes from KitchenAid

    NutritionView More

    1340Calories
    Sodium31% DV740mg
    Fat137% DV89g
    Protein45% DV23g
    Carbs40% DV121g
    Fiber24% DV6g
    Calories1340Calories from Fat800
    % DAILY VALUE
    Total Fat89g137%
    Saturated Fat44g220%
    Trans Fat
    Cholesterol410mg137%
    Sodium740mg31%
    Potassium760mg22%
    Protein23g45%
    Calories from Fat800
    % DAILY VALUE
    Total Carbohydrate121g40%
    Dietary Fiber6g24%
    Sugars73g146%
    Vitamin A45%
    Vitamin C4%
    Calcium25%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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