Ingredients
▢1 box (9 ounce) chocolate wafer cookies
▢6 tablespoons salted butter, melted
▢3 pints chocolate ice cream, slightly softened*
▢1 jar (16 ounce) creamy peanut butter (about 2 cups)
▢12 ounces dark, semi-sweet, or milk chocolate, chopped
▢1 tablespoon coconut oil (optional)
▢roasted peanuts, roughly chopped, for topping (optional)
Instructions
1. Line an 8-inch springform pan with parchment paper.
2. In a food processor, pulse the cookies into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom, and about 1-inch up the sides, of the prepared pan, making sure to pack it in tightly.
3. In a large mixing bowl, combine the softened ice cream and peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Cover and freeze for 4-6 hours or preferably overnight.
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