Frozen Chocolate Peanut Butter Ribbon Ca
Source of Recipe
Aunt Saunny
1-1/3 cups honey, divided
1 cup heavy cream, divided
3/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1 3 oz package of lady fingers
1 quart chocolate ice cream, slightly softened
1 cup smooth peanut butter
1 (8 oz.) package cream cheese, softened
1 To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
2 Press lady fingers, curved side facing out, upright around sides of a 9-inch springform pan.
3 Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
4 In a medium bowl, mix together peanut butter, cream cheese, and remaining 2/3 cup honey until well blended.
5 Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan.
6 Top evenly with cooled chocolate sauce.
7 Freeze 2-3 hours, or until firm, before serving.
Servings: 12
|
|
member logon
