Line 8" springform pan with parchment paper.
Crush wafers into crumbs either manually or using a blender. Add butter and mix until blended together. Press mixture into pan to form a crust.
In a mixing bowl, mix ice cream (softened) and peanut butter until combined. Spread mixture into layer of pressed wafers in pan. Cover and freeze for 4-6 hours.
For the topping: melt the chocolate with the coconut oil until completely melted and smooth. Let cool for about 10 minutes.
Pour mixture into frozen cake. Top with roasted peanuts or chopped chocolates. Freeze; serve when desired.
Ingredients
Directions
Line 8" springform pan with parchment paper.
Crush wafers into crumbs either manually or using a blender. Add butter and mix until blended together. Press mixture into pan to form a crust.
In a mixing bowl, mix ice cream (softened) and peanut butter until combined. Spread mixture into layer of pressed wafers in pan. Cover and freeze for 4-6 hours.
For the topping: melt the chocolate with the coconut oil until completely melted and smooth. Let cool for about 10 minutes.
Pour mixture into frozen cake. Top with roasted peanuts or chopped chocolates. Freeze; serve when desired.