Ice Cream Cake

• 1 packet oreos
• 1/2 cup butter
• 1/2 gallon ice cream (flavor of choice)
• 1 1/2 cups salted peanuts
• 2/3 cup semi-sweet chocolate chips
• 2/3 cup powdered sugar
• 1/2 cup butter
• 1 1/2 cups evaporated milk
• 1 teaspoon vanilla

1. Cookie Crust: Crush 1 pkg of Oreo cookies and mix in melted butter.rnPress into the bottom of a 9x13-inch pan or a 10 inch springform pan. rnKeep 1 cup of the crushed cookies for additional layers.
2. Scoop vanilla ice cream into pan spreading evenly. rnrnSprinkle with reserved crushed cookies, chocolate topping, nuts, and ice cream until your pan is filled or you run out of cookies & topping. Your cake should have at least two complete layers.rnThe final layer should be chocolate topping and a sprinkle of the last of the crushed cookies.rn(You may have to let it sit on the counter for a while to thaw slightly before cutting once you're ready to serve it).rnrnAfter finishing assembling, place cake in the freezer for 4-6 hours.rnServe and enjoy. rnrnTo make the chocolate sauce: For approximately 8 minutes, gently boil semi-sweet chocolate chips, powdered sugar, butter and evaporated milk together.rnAfter boiling, stir in 1 tsp vanilla.rnLet the chocolate cool and use to layer with the other components.

oreos, butter, gallon ice cream, peanuts, semisweet chocolate chips, powdered sugar, butter, milk, vanilla

Taken from food52.com/recipes/41506-ice-cream-cake (may not work)