Drumstick Ice Cream Cake (Print Version)
Crunchy vanilla wafer base, soft cheesecake center, and classic drumstick toppings for a chilled treat.
# Ingredients:
→ Crust Ingredients
01 -
1 box vanilla wafers, crushed
02 -
1/2 cup crushed walnuts
03 -
2 tbsp peanut butter
04 -
8 oz butter, melted
05 -
chocolate syrup
06 -
caramel syrup
→ Filling Ingredients
07 -
8 oz cream cheese, softened
08 -
1/2 cup sugar
09 -
1/2 cup peanut butter
10 -
4 eggs
11 -
16 oz whipped topping
12 -
chocolate syrup
13 -
caramel syrup
# Steps:
01 -
Spray a 9x9-inch baking dish with cooking spray and set aside. For thinner treats, use a 9x13-inch dish.
02 -
Combine crushed vanilla wafers, crushed walnuts, and peanut butter in a medium mixing bowl. Add melted butter and mix well. Press mixture firmly into the prepared baking dish to form a crust, covering the entire bottom. Drizzle chocolate and/or caramel syrup on top of the crust. Set aside.
03 -
In a large mixing bowl, beat the cream cheese, sugar, and peanut butter together until smooth. Add one egg at a time, mixing well between additions. Gently fold in whipped topping. Pour the filling over the prepared crust and spread evenly, ensuring it completely covers the crust.
04 -
Drizzle additional chocolate syrup, caramel syrup, and nuts on top if desired. Freeze for two hours or until the filling is solid.
# Notes and Tips:
01 -
For a thinner cake, use a larger baking dish (e.g., 9x13 inches).
02 -
Ensure the filling is fully frozen before serving for the best texture.