- Prep Time:
- 30 minutes
- Cook Time:
- 330 minutes
- Total Time:
- 360 minutes
- Total Yield:
- 6 servings
- 2 pints Ben & Jerry’s Chocolate Fudge Brownie ice cream or Non-Dairy
- 2 cups crispy peanut butter cookies, crushed, plus additional for optional garnish
- 1 pint Ben & Jerry’s Netflix and Chilll’d ice cream or Non-Dairy
- Whipped cream, optional garnish
- Pretzels, optional garnish
Line a 9” x 5” loaf pan with parchment or wax paper so that it extends over the sides of the pan.
Soften 1 pint of Chocolate Fudge Brownie ice cream at room temperature for 30 minutes. Place ice cream into a bowl and stir with a spoon to continue to soften and form a spreadable consistency. Spread evenly into the bottom of the prepared pan. Sprinkle 1 cup of the crushed peanut butter cookies over the ice cream and gently press down to form an even layer. Freeze at least 30 minutes.
Meanwhile, remove the pint of Netflix and Chilll’d from the freezer to soften at room temperature. Repeat layering with softened ice cream and remaining crushed cookies as in Step 2. Freeze at least 30 minutes.
Meanwhile, remove the remaining pint of Chocolate Fudge Brownie ice cream from the freezer to soften at room temperature. Repeat layering of ice cream as in previous steps. Freeze for at least 4 hours.
Remove ice cream cake from the freezer and let sit at room temperature for 10 minutes. Carefully run a knife around the edges of the cake and use the wax paper to lift the cake from the pan.
Immediately slice into 1-½” slices and garnish with whipped cream, crushed peanut butter cookies and pretzels if desired. Enjoy!