Ingredients for Fudge Sundae Ice Cream Cake
- 1 cup light corn syrup
- Brown Sugar
- Margarine
- Rice Krispies
- 1 cup creamy peanut butter
- 1 cup fudge sauce (store-bought or homemade)
- Vanilla Ice Cream
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How to Make Fudge Sundae Ice Cream Cake
- In a medium saucepan, combine 1 cup light corn syrup, 1 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter. Bring to a boil over medium-low heat, stirring constantly until sugar dissolves and mixture is smooth.
- Remove from heat and immediately stir in 4 cups Rice Krispies cereal until well coated.
- Press the Rice Krispies mixture firmly into the bottom of a greased 9x13 inch baking pan.
- In a separate bowl, combine 1 cup creamy peanut butter, 1 cup fudge sauce (store-bought or homemade), and 1/4 cup light corn syrup. Mix until smooth and well combined.
- Spread half of the peanut butter fudge mixture evenly over the Rice Krispies crust.
- Freeze for at least 2 hours, or until completely firm.
- Once firm, spoon approximately 2 quarts of slightly softened ice cream (your choice of flavor!) evenly over the frozen peanut butter layer.
- Warm the remaining peanut butter fudge mixture gently in the microwave or on the stovetop until pourable.
- Drizzle the warm fudge mixture over the ice cream layer.
- Freeze for at least 4 hours, or preferably overnight, until solid.
- Let the cake stand at room temperature for about 10-15 minutes before serving to allow for slightly softer ice cream.
- Garnish with shaved chocolate, crushed peanuts, chopped maraschino cherries, marshmallow fluff, sliced bananas (optional), or any other desired toppings.
- For an extra burst of flavor, consider drizzling strawberry jam over the top before adding other toppings.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
907g
Fat
282g
Carbs
130g
