Ashley | Baker By Nature

Instructions

 

For the Graham Cracker Crust:

Lightly grease a deep-dish 9-inch springform pan with nonstick baking spray and set aside until needed. 

In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and, using a rubber spatula, stir until well combined. 

Press the mixture into the prepared pan, and press the crumbs firmly down the bottom and then slightly up the sides of the pan. Place in the freezer until needed. 

For the Peanut Butter Ice Cream Cake:

In a large bowl, combine the softened ice cream with the peanut butter, gently mixing until just combined. Stop mixing when you can still see large streaks of peanut butter throughout the ice cream.

Spoon the softened ice cream mixture on top of the prepared crust and spread evenly over the crust. Place the pan in the freezer and freeze until very firm, at least 4 hours, but preferably 6 to 8 hours.

For the Topping:

When you’re ready to serve, remove the ice cream cake from the freezer. Pile the mini marshmallows in the center of the ice cream cake and toast them with a kitchen torch. 

Place the peanut butter in a small microwave-safe bowl. Heat the peanut butter in the microwave for 30 seconds, until smooth and easily pourable. Drizzle the peanut butter sauce and chocolate syrup in thin lines across the top of the ice cream cake. Slice and serve at once!