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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: (peanuts, pistachios, walnuts, etc.)
Needed: 9"x5" loaf pan. Take the ice cream from the containers and place in
two large bowls. Let stand at room temperature to soften slightly, stirring
occasionally.
While ice cream is softening, place chocolate sandwich cookies in a
closable plastic bag and crush with a rolling pin or meat tenderizer until
coarse. Coarsely chop peanut butter cups with a knife or scissors. Slice
the banana.
Spoon half of the crushed cookies into the bottom of the loaf pan, then top
with 1/4 of the softened chocolate ice cream. Stir the peanut butter cups
into the softened vanilla ice cream, then spoon the vanilla mixture over
the chocolate layer, pressing down with the back of the spoon to remove any
air pockets. Sprinkle with the remaining crushed chocolate cookies.
Stir the sliced banana into the remaining softened chocolate ice cream,
then spoon mixture over the cookie layer. Smooth ice cream with the back
of a spoon. If desired, sprinkle with chopped nuts. Cover ice cream loaf
with plastic wrap and freeze until firm, approximately 4 hours.
Immerse loaf pan (careful not to immerse ice cream!) in warm water, then
invert pan onto oval platter to remove ice cream. Drizzle with ice cream
"hard shell". Let stand for about 15 minutes at room temperature before
serving. Slice with knife warmed in hot water to serve.
| Ingredients:
2 Pint(s) Chocolate or chocolate fudge ice cream
1 1/2 Pint(s) Vanilla ice cream
18 Chocolate sandwich cookies (such as Oreos)
3 Package(s) (1.6 ounce each) peanut butter cups
1 medium Equal
1/4 Container of a 7.25 bottle fudge ice cream "hard shell" |
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