Pumpkin Pie Ice Cream

Thanksgiving is coming up and pumpkin pie is a traditional dessert at most family's tables. In fact, if I don't see a pumpkin pie, I get a little twitchy. I LOVE pumpkin pie.  But I am well aware that not everyone does - for most people it has more to do with texture than flavor. So, here's an idea for a great Thanksgiving (or anytime, really, let's be honest) dessert that I think everyone can be on board with, even if they don't like pumpkin pie.

This pumpkin pie ice cream is perfectly spiced and has just the right amount of pumpkin. But wait, there's more! Atop the ice cream sits beautiful, tiny pieces of pie crust studded with cinnamon and sugar. Can you just see how delicious they are? You certainly have the option of stirring in the pie crust with the ice cream as it churns, but that will (spoiler alert) lead to soggier pieces. I like my pie crust crunchy, so I just sprinkle the pieces on top of each bowl of ice cream. 

I've adapted Jeni's recipe for this ice cream (she calls for cooking a REAL pumpkin, but we'll used canned!) and as usual, it turns out perfectly creamy. The creaminess of the ice cream is a wonderful contrast to the crunchy crust pieces.  Time to get thankful. Time to make pumpkin pie ice cream!

There are more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Full Plate, Tasty Tuesday.

Pumpkin Pie Ice Cream

Ice Cream:

3/4 cup pumpkin puree

1/4 cup honey

2/3 cup brown sugar

2 tsp. pumpkin pie spice

2 cups whole milk

1 1/4 cups heavy cream

1 Tbsp. plus 1 tsp. cornstarch

2 ounces cream cheese, softened

1/4 tsp. salt

2 Tbsp. light corn syrup

Pie Crust:

1/2 of one store bought rolled pie crust, like Pillsbury (1/4 of the package)

1/4 cup sugar

2 Tbsp. cinnamon

For the ice cream: In a small bowl, whisk together 2 Tbsp. of milk with the cornstarch to make smooth slurry. 

In a large batter bowl or mixing bowl with a cover, whisk cream cheese and salt in a large bowl until smooth. Add pumpkin purée, pumpkin pie spice and honey and whisk until combined.  

Combine the remaining milk, cream, sugar, and corn syrup  in a 4 or 5-quart saucepan, and bring to a rolling boil over medium-high heat. Lower heat slightly and boil for 4 minutes.

Give the cornstarch mixture another good whisking, then remove the cream mixture from heat and gradually whisk in cornstarch slurry. Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

Gradually whisk hot milk mixture into pumpkin-cream cheese mixture until smooth. Cover and refrigerate overnight.

For the crust, combine the sugar and cinnamon in a small bowl. Roll out the dough and place on a parchment or silpat lined baking pan. Sprinkle with the cinnamon sugar. Bake at 450 for about 10 minutes or until golden brown. Let cool, then cut into small pieces (I used a pizza cutter) and store in an airtight container. 

To freeze the ice cream, pour the batter into the frozen canister of your ice cream maker and churn until it reaches soft serve stage. Pack the ice cream into a freezer-safe storage container, press a sheet of parchment paper directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours and up to a few weeks.

Serve the ice cream topped with pieces of the pie crust. Makes 1 quart.

 

Roasted Cherry and Goat Cheese Ice Cream

I know, I know, I know. This sounds weird. But trust me. Please, please trust me. This ice cream is AH-MAZING. When I served it to a friend, she said it was possibly the best ice cream she's ever eaten, and, NOT KIDDING, she went out that weekend and bought an ice cream maker so she could make it for herself. And she did make it, that very weekend. That's how good this is. It will make you want to expand your kitchen appliance collection.

My favorite ice cream recipes come from Jeni's collection, and this one is no different. (Need other ideas? Try Peanut with Chocolate Flakes and Roasted Pistachio.) Her method creates the smoothest, creamiest ice cream. It is a no fail method, and is also easy, but it does require some planning ahead as the batter cools overnight in the fridge. And like most ice creams, it needs a few hours to set up in the freezer after you've churned it.

To spread out the cherry goodness, you'll put ice cream and cherries in layers in your freezer container. That way, each scoop will be a perfect ratio of ice cream and cherries. (But even if it isn't a perfect ratio, that's ok, it'll still be outrageously delicious.)

So go get some cherries and some goat cheese and change your life. (And if you need to buy an ice cream maker, by all means, go do it.) Everyone who eats this will thank you. And you will be a dessert superstar.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.


Roasted Cherry and Goat Cheese Ice Cream

Cherries:
2 cups pitted fresh red or black cherries
2/3 cup sugar
2 tsp. cornstarch

Ice Cream:
2 cups whole milk
1 Tbsp. plus 1 teaspoon cornstarch
4 ounces fresh goat cheese
3 Tbsp. cream cheese, softened
1/4 tsp. salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup


Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast at 400 for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.

For the ice cream, in a small bowl, mix 2 Tbsp. of the milk with the cornstarch to make a smooth slurry.

Whisk the goat cheese, cream cheese, and salt in a large batter bowl (or large container with a lid) until smooth.

Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Boil boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cover and refrigerate overnight.

Pour the ice cream base into the frozen canister of your ice cream machine and churn until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Recipe Source: Jeni's Splendid Ice Creams at Home

S'mores Ice Cream Cake

In my opinion, you can never have too many s'more desserts in your repertoire. This is only my third s'mores dessert, but like the other two (cookie bars and brownies), it is amazing, and it only inspires me on to make s'mores cake, cheesecake, ice cream, etc!

This is the perfect summer dessert - refreshing, delicious and impressive!

It is easy to layer up in a loaf pan,

and I loved all the textures at play - crunchy cereal, soft ice cream, squishy marshmallows, velvety chocolate pieces, and then a new discovery - marshmallow bits! They are so fun! (And they're easy to find - right by the marshmallows at my grocery.)

You'll be everyone's biggest fan when you make this ice cream cake this summer!

Find more great stuff at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Create Link Inspire, Fabulous, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing.

S'mores Ice Cream Cake

4 cups Honey Graham cereal, crushed
4 Tbsp. butter, melted
1 - 48 oz. container chocolate ice cream, softened
1 - 6 ounce milk chocolate bar, chopped into small chunks
1 - 8 ounce container frozen whipped topping, thawed
1 1/2 cups mini marshmallows
3/4 cup marshmallow bits

Line a 9x5-inch loaf pan with plastic wrap so that there is overhang for lifting out the cake later. Spray the plastic wrap with non-stick cooking spray.

In a large bowl, stir together the crushed cereal and melted butter until well combined. Press 1-1/2 cups of the cereal mixture into the bottom of the prepared loaf pan.

Spread half the softened chocolate ice cream over the cereal layer. Sprinkle with 1/3 of the chopped chocolate chunks.

In a large bowl, stir together the mini marshmallows and thawed whipped topping. Spread half over the top of the chocolate chunks layer. Sprinkle with 1/2 cup marshmallow bits.

Repeat the layers with 1-1/2 cups cereal, remaining chocolate ice cream, half of the remaining chocolate chunks and remaining marshmallow whipped topping mixture. Reserve the remaining marshmallow bits for the very top of the cake.

Sprinkle the remaining cereal over the marshmallow whipped topping layer. Sprinkle the remaining chocolate chunks over the cereal and then the remaining marshmallow bits over the chocolate chunks.

Cover loosely with plastic wrap. Place cake in the freezer for at least 4 hours.

When ready to serve, lift cake from the pan using the sides of the plastic wrap. Cut into slices with a large sharp knife and serve. Store leftover cake in the freezer. Serves 12.

Recipe Source: Adapted from The Baker Mama

Pumpkin Ice Cream

Here in the north, the leaf colors have really popped in the last week, and I have started making soups and baking with pumpkins and apples. But it's never too far past summer for homemade ice cream.

So when I was assigned to Amy's blog, Savory Moments for October's Secret Recipe Club, I pinned several of her recipes, but finally settled on this one which seems to just scream all things fall.

This ice cream is SO easy to put together. And the best part? It's extremely delicious. When I served it at a dinner party, one of the guests said, "this is the best ice cream I've ever eaten!" WOW. That's high praise. Thanks, Amy, for a great recipe.

Find more great ideas at Inspiration Monday, Mix it Up.

Pumpkin Ice Cream

2 cups pumpkin puree
1 cup sweetened condensed milk
1 1/2 cups whole milk
1/4 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves

Whisk together all of the ingredients in a large measuring cup or batter bowl until well-combined and the sugar dissolves. Refrigerate for about two hours or until well chilled.

Churn and freeze in an ice cream maker according to instructions. When at soft serve stage, transfer to a freezer container for four hours or overnight to harden. Remove from the freezer about 5-10 minutes before scooping. Makes about 12 servings.

An InLinkz Link-up

Blueberry Pancake Ice Cream

I saw this recipe last year and knew I would have to make it this summer. Ice cream with maple syrup and blueberries??? Yes please. I adapted this recipe to be more like the Jeni's creations, not using eggs, but instead using the cornstarch/cream cheese method (this is how I refer to it!). This worked really well on this recipe. It did help that my whole milk was near its expiration date, so my ice cream naturally had that buttermilk pancake zing... I served it at a dinner party to rave reviews. And I've never met something that so easily could be used an excuse for "ice cream for breakfast!" It is called blueberry pancake, after all...

Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Blueberry Pancake Ice Cream

1 1/2 cups whole milk (+2 Tbsp.)
1 Tbsp. + 1 tsp. cornstarch
1 1/2 cups heavy cream
1 tsp. vanilla
1/2 cup maple syrup
1/4 cup sugar
1 Tbsp. butter extract (or butter buds)
1/2 tsp. salt
2 oz. reduced fat cream cheese

For the blueberry sauce:

1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
1 tablespoon lemon juice

In a large saucepan, combine whole milk, maple syrup, and sugar, heavy cream and butter buds. Heat on medium-low heat until the mixture reaches a boil. Stir together cornstarch and 2 Tbs. milk and gradually add to the milk mixture and continue boiling until slightly thickened. Slowly stir this mixture into the cream cheese and whisk well until combined. Refrigerate overnight.

About an hour before churning your ice cream, make your blueberry swirl. In a small saucepan, heat the blueberries, sugar, and lemon juice on medium heat until the blueberries just slightly begin to release their juices. Remove from heat and allow to chill for at least 1 hour.

Once berry mixture is chilled, pour ice cream into your ice cream maker and churn according to manufacturer's instructions. Once the ice cream is done churning, scoop half of it out into a container. Pour half of your chilled blueberries over the ice cream. Repeat this process with the second half of your ice cream and blueberries.

Use a spatula to gently swirl the blueberries into the ice cream. Cover and allow to freeze for another 12 hours. Makes 1 quart.

Recipe Source: Adapted from Broma Bakery

Banana Cheesecake Frozen Yogurt

It's already mid July and this is the first time I've brought out my ice cream maker this summer. For the shame. But now I've got the bug again and you can be sure there will be some more recipes yet to come this summer. I found a great deal on banana greek yogurt at the store recently, and bought a bunch to eat and bake with. As you know, there's never a shortage of frozen bananas in my freezer, so I decided to use some of them along with the yogurt to make frozen yogurt!

I was really pleased with the results here. If you like yogurt-y frozen yogurt, this will be right up your alley. We especially liked it topped with caramel sauce to add a little more sweetness.

Find more inspiration at Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Banana Cheesecake Frozen Yogurt

4 oz. light cream cheese, softened
3/4 cup sugar
3/4 cup whole milk
3 - 6 oz. containers banana greek yogurt
2 medium bananas, mashed

In a large batter bowl, whisk together the cream cheese, sugar and whole milk until smooth. Add in the yogurt and stir until smooth. Stir in the mashed bananas.

Pour the mixture into an ice cream machine and churn for 15-20 minutes or until soft serve stage. Transfer to a freezer safe container. Cover and freeze for several hours or overnight. Makes 1 quart.

Sweet-Tart Rhubarb and Ginger Sorbet

I haven't made any ice cream yet this summer, shame on me! I have a pinterest board committed to ice cream, and have not made a one. So when I saw this recipe for Rhubarb and Ginger Sorbet on Mary Anne and Mariel's blog, I knew it would be a perfect choice for Secret Recipe Club.

This recipe doesn't even require the use of an ice cream maker, so if you don't have one, don't worry! Just start with a simple syrup, spiked with ginger, add rhubarb, puree and freeze. It is EASY. And, I discovered, it's also multi-purpose -- I sneaked a taste of the "sauce" after pureeing, and it was so delicious warm! It would be a wonderful topping for cake. But if you put the mixture in the freezer, it turns into sorbet! What a great recipe.

Be sure to check out Feast on the Cheap for tons of great recipes...and make the most of summer with this fantastic dessert.

Sweet-Tart Rhubarb and Ginger Sorbet

1 lb rhubarb (about 8 big stalks), washed, trimmed of any rough ends and cut into 1-inch chunks
1 cup sugar
3/4 cup water
2 tsp. of grated fresh ginger

In a large saucepan, bring the sugar, water and ginger to a gentle boil over medium-high heat, stirring ocassionally until the sugar dissolves. Add the rhubarb, reduce heat to medium-low and cook for about 5-7 minutes until the rhubarb becomes very tender.

Transfer the mixture to a food processor or blender and puree until smooth.

Transfer the pureed rhubarb to an airtight, freezer-safe container and chill for about 3 hours, stirring occasionally. Alternatively, you can process it in your ice cream maker.

Let the sorbet sit on the counter for 5-10 minutes to soften up a bit before serving. Makes 1 quart.

An InLinkz Link-up

Pear Ice Cream with Salted Caramel Sauce

This month for Secret Recipe Club, I was assigned to Manu's Menu, where Manuela blogs Italian, Australian and Indian dishes. She has a great story, and it was fun to comb through her recipe archive! In the end I settled on pear ice cream since I have been quite neglectful in making ice cream this summer and because I love pears! I also love anything pear with caramel, and this ice cream is served with salted caramel sauce. Win/win! Manuela also made some lovely pear crisp baskets in which to serve the ice cream, but making the ice cream was about as ambitious as I got this month, as I'm preparing to move houses! I use this ice cream as a lovely treat after a day of work and packing! It's so easy to throw together! I hope you'll try it soon!

In a large measuring cup, combine the cream, milk and sugar.

Whisk it well, then add this mixture to a blender or food processor. Add in the drained pears.

(If you prefer, you can use 2 fresh pears. I used canned for convenience.) Process this until there are only small chunks of pear. Pour into an ice cream freezer

and churn until it reaches soft serve stage.

Transfer the ice cream to a freezer container and freeze until firm, about 4 hours. Top with caramel sauce to serve.

One year ago: Salmon with Mustard Cream and Cheesy Breadcrumbs
Two years ago: Roasted Red Pepper and Tomato Soup
Three years ago: Apricot Pistachio Ice Cream
Four years ago: Kung Pao Steak with Vegetables
Five years ago: Fiesta Scramble

Find more great ideas at Inspiration Monday, Mix it Up.

Pear Ice Cream with Salted Caramel Sauce

3/4 cup milk
1 cup heavy cream
1 can pears in juice, drained
1 Tbsp. lemon juice
1/2 cup sugar
salted caramel sauce for serving

In a large measuring cup, whisk together the milk, cream and sugar. Pour into a blender or food processor and add lemon juice and pears. Puree until only small chunks of pear remain. Pour batter into an ice cream maker and churn until at soft serve stage. Transfer to a freezer safe container and freeze for at least four hours. Top with salted (or regular) caramel sauce to serve.

An InLinkz Link-up

Cookies and Cream Ice Cream

Well, it finally feels like summer here, which is a perfect excuse to whip up some homemade ice cream. Cookies and Cream is one of my favorite ice cream flavors of all time, and I can't believe I haven't made it before now! It's super fast and easy too, using my sweetened condensed milk method. Beat the heat with this delicious ice cream today!

In a large bowl or measuring cup (I like to use my batter bowl because it's easier to pour into the ice cream maker) combine the half and half, cream,

sweetened condensed milk

and vanilla.

Whisk this well, then pour into an ice cream freezer

and churn until soft serve stage. Add the crushed cookies

and churn until they are distributed. Transfer to a freezer safe container

and freeze at least four hours.

One year ago: Thai Style Curry with Shrimp and Pineapple
Two years ago: Restaurant Style Salsa
Three years ago: Marinated London Broil
Four years ago: Black Forest Freezer Pie
Five years ago: Lemon Blueberry Zucchini Cake

Find more great stuff at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented Tuesday, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Tasty Tuesday, Tickle my Tastebuds, Cast Party, What's Cooking, What's Cooking 2, Yuck Stops Here.

Cookies and Cream Ice Cream

12 chocolate sandwich cookies, crushed
2 cups half and half
1 cup heavy cream
1 can sweetened condensed milk
1/2 Tbsp. vanilla

Whisk together the half and half, cream, sweetened condensed milk and vanilla in a large batter bowl or measuring cup. Pour into an ice cream freezer and churn until soft serve stage. Add the crushed cookies and churn until they are distributed. Transfer to a freezer safe container and freeze at least four hours.

Blackberry Ice Cream

Hooray! It's ice cream season again! Time to get out the ice cream maker and fill your summer with yummy frozen treats. There is no shortage of delicious ice creams to try. I started my summer with blackberry ice cream this year. I'm all for coconut, mocha, chocolate, peanut butter, pistachio ice creams, but the fruity versions are wonderful too. And this one is so easy! Puree all the ingredients, throw it in the ice cream maker, and let it churn. No cooking and no fussing. You'll have delicious homemade ice cream in no time.

Combine the cream, milk

blackberries, salt, vanilla and sugar

in a blender or food processor and process until smooth. Add to ice cream maker

and churn until soft serve stage. Transfer to a freezer safe container

and freeze until more set up.

One year ago: Strawberry Rhubarb Baked Oatmeal
Two years ago: Cherry Berry Almond Streusel Tart
Three years ago: Crispy Orange Beef
Four years ago: Strawberry Rhubarb Ice Cream
Five years ago: Peanut Butter Banana Cream Pie

Blackberry Ice Cream

1 1/2 cup fresh blackberries
3/4 cup milk
2/3 cup sugar
pinch salt
1 1/2 cups heavy cream
1 tsp. vanilla

Combine all ingredients in a blender or food processor and process until smooth. Add to ice cream maker and churn until soft serve stage. Transfer to a freezer safe container and freeze until more set up.

Take 5 Ice Cream Cake

I made this cake for my birthday this year, but there's another birthday worth celebrating - this blog is now five years old! I can't believe it! And I haven't aged a bit. It's been a great five years of trying new recipes and showing you that it's not difficult to cook and bake, and provide delicious and homemade meals and treats for your family, and so worth it. Here's to another five years!

This ice cream cake is celebration-worthy. An oreo crust is topped with caramel and pretzels, then filled with a peanut butter laced ice cream, topped with more peanut butter, then hot fudge. It is spectacular. You should find a reason to celebration - like that today is a day that ends in "y"!

Start by making the crust. Place cookies into a food processor and pulse until they have turned to crumbs. Toss them into a large bowl with the melted butter stir well to combine.

Press into a lightly greased springform pan.

Place in the freezer while you make the fudge sauce and caramel.

For the fudge sauce, combine the powdered sugar, butter, evaporated milk and

chocolate chips

in a saucepan and bring to a boil for 6 minutes.

Remove from heat and stir in vanilla. Let the fudge sauce cool while you make the caramel.

For the caramel, place sugar and water in a medium saucepan

over medium heat until the sugar has dissolved. Increase the heat to medium high and cook without stirring

until the syrup is a medium amber color (about the color of maple syrup). Swirl the pan occasionally to keep cooking even. Remove the pan from the heat and pour in the heavy cream - mixture will bubble vigorously.

Return to medium heat and stir a few minutes to dissolve any bits of caramel. Add butter

and salt and stir to blend. Spoon the caramel into the crust

and return to the freezer while you make the ice cream layer.

Place the peanut butter in a microwave safe bowl and heat on 50% power for 30 seconds to soften. Scoop the softened vanilla ice cream into a large bowl and use a sturdy wooden spoon to stir in the peanuts.

Pour in about 2/3 of the peanut butter and gently stir to swirl.

Remove the crust from the freezer and sprinkle the crushed pretzels over the caramel layer.

Spoon the ice cream on top of the pretzels in the crust then drizzle with remaining peanut butter,

and then the hot fudge sauce.

You'll only use a portion of the fudge sauce - keep the rest for sundaes!

Decorate the top with additional pretzels and peanuts, if you like.

Freeze the cake several hours before serving. When ready to serve, remove the sides and bottom of the springform pan and place on a cake plate or cutting board. Let sit at room temperature about 5 minutes before serving to make it easier to cut.

One year ago: Chocolate Covered Oreo Cake
Two years ago: Asian Honey BBQ Tilapia
Three years ago: Dad's Favorite Chocolate Chip Cookies
Four years ago: Hearty Wild Rice Soup
Five years ago: Broccoli Salad

Get more great inspiration at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Talented, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2.

Take 5 Ice Cream Cake

Crust:
20 chocolate sandwich cookies
3 Tbsp. butter, melted

Caramel sauce:
3/4 cup sugar
1/4 cup water
1/3 c. heavy cream
2 Tbsp. butter
1/4 tsp. salt

Chocolate Fudge sauce:
1 cup powdered sugar
1/3 cup chocolate chips
3/4 cup evaporated milk
4 Tbsp. butter
1 tsp. vanilla

Ice cream and assembly:
1/2 gallon vanilla ice cream, softened
1/2 cup salted peanuts
1/2 cup salted pretzels, crumbled
1/2 cup peanut butter


For the crust, place cookies into a food processor and pulse until they have turned to crumbs. Add the melted butter and pulse several times to combine. Press into a lightly greased 9" or 10" springform pan. Place in the freezer while you make the fudge sauce and caramel.

For the fudge sauce, combine the powdered sugar, chocolate chips, evaporated milk and butter in a saucepan and bring to a boil for 6 minutes. Remove from heat and stir in vanilla. Let the fudge sauce cool while you make the caramel.

For the caramel, place sugar and water in a medium saucepan over medium heat until the sugar has dissolved. Increase the heat to medium high and cook without stirring until the syrup is a medium amber color (about the color of maple syrup). Swirl the pan occasionally to keep cooking even. Remove the pan from the heat and pour in the heavy cream - mixture will bubble vigorously. Return to medium heat and stir a few minutes to dissolve any bits of caramel. Add butter and salt and stir to blend. Spoon the caramel into the crust and return to the freezer while you make the ice cream layer.

Place the peanut butter in a microwave safe bowl and heat on 50% power for 30 seconds to soften. Scoop the softened vanilla ice cream into a large bowl and use a sturdy wooden spoon to stir in the peanuts. Pour in about 2/3 of the peanut butter and gently stir to swirl.

Remove the crust from the freezer and sprinkle the crushed pretzels over the caramel layer. Spoon the ice cream on top of the pretzels in the crust then drizzle with remaining peanut butter, and then the hot fudge sauce. (You'll only use a portion of the fudge sauce - keep the rest for sundaes!) Decorate the top with additional pretzels and peanuts, if you like.

Freeze the cake several hours before serving. If the cake is going to be in the freezer for longer than a few hours, take it out after 2-3 hours and wrap tightly with plastic wrap. When ready to serve, remove the sides and bottom of the springform pan and place on a cake plate or cutting board. Let sit at room temperature about 5 minutes before serving to make it easier to cut.

Recipe Source: Inspired by I Heart Naptime