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Nutty Bar Ice Cream Cake
This
Nutty Bar Ice Cream Cake
combines nutty bars, ice cream, hot fudge sauce and peanuts!
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
0
minutes
minutes
0
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
servings
Calories
534
kcal
Author
Leigh Anne Wilkes
Equipment
Glass Loaf Pan
Ingredients
1
box of Little Debbie® Nutty Bars
1.5
quart
vanilla ice cream
1/4
cup
peanut butter
1/2
cup
hot fudge sauce
divided
peanuts to garnish
Instructions
Line bread pan with plastic wrap.
Layer Nutty Bars in bottom of pan, single layer
Layer half of ice cream over the top
Mix together 1/4 C hot fudge and peanut butter and spread over top of ice cream.
Add another single layer of Nutty Bars and remaining ice cream
Wrap plastic wrap over top and place in freezer until firm.
When ready to serve, remove from freezer and lift out of pan by plastic wrap.
Unwrap, place on serving platter and drizzle with remaining hot fudge and garnish with peanuts.
Notes
If Little Debbie Nutty Bars aren't available where you live you can use any kind of cream wafer cookie.
This cake will last for up to two months stored in an airtight container in the freezer.
Nutrition
Calories:
534
kcal
|
Carbohydrates:
57
g
|
Protein:
12
g
|
Fat:
30
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
78
mg
|
Sodium:
247
mg
|
Potassium:
528
mg
|
Fiber:
3
g
|
Sugar:
45
g
|
Vitamin A:
748
IU
|
Vitamin C:
1
mg
|
Calcium:
250
mg
|
Iron:
1
mg