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CHIPS AHOY! Peanut Butter Ice Cream Cake

CHIPS AHOY! Peanut Butter Ice Cream Cake

Prep time15 min
Total time4hr 15min
ServingsMakes 12 servings.
  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 container (1.5 qt.) peanut butter ripple ice cream, softened
  • 1 Tbsp. creamy peanut butter
  • 1 Tbsp. chocolate sauce
  • Line 9-inch round pan with plastic wrap; stand 12 cookies, top sides out, around edge of prepared pan. Chop remaining cookies.
  • Spread half the ice cream onto bottom of prepared pan; top with half the chopped cookies. Repeat layers. Freeze 4 hours or until firm.
  • Unmold dessert onto plate just before serving; discard plastic wrap. Microwave peanut butter in microwaveable bowl on HIGH 10 sec. or until softened. Drizzle peanut butter, then chocolate sauce over dessert.
Recipe Tips
  • Size Wise
    Balance out your food choices throughout the day so you can enjoy a slice of this frozen cake.
  • How to Soften and Spread the Ice Cream into Prepared Pan
    Remove ice cream from freezer 10 min. before using to soften slightly. Remove ice cream from container; place on cutting board. Cut into slices, then place in prepared pan and press to form even layer.
  • Variation
    Prepare dessert in 9-inch square pan instead of the round pan.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 18g 
   Saturated fat 7g 
   Trans fat 0.5g 
Cholesterol 25mg 
Sodium 190mg 
Carbohydrate 37g 
   Dietary fiber 2g 
   Total sugars 22g 
Protein 6g 
Vitamin A6 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron4 %DV

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