Wednesday, March 26, 2014

Peanut Buster Parfait Ice Cream Cake

"But sometimes I like to close my eyes, and imagine what it'd be like when summer does come."

If you live in any of the cold states you know that your dairy queens are only open in the summer and half of fall and then close all winter and early spring.  So I really miss my peanut buster parfait because well in the summer we have dairy queen Sundays!

So this cake was a wonderful fix for my taste buds.  The taste is identical and it is so amazing and a great treat for SUMMER!

1/2 gallon of Vanilla ice cream 
2 cup roasted peanuts
20 Oreos, crushed
1 (12 oz) can evaporated milk
2 cups powdered sugar
1 Bag semi sweet chocolate chips
1/2 cup butter/ 1 stick

Crush Oreos in food processor and pat them down into the bottom of a 9x13 pan.
Spread Soft Ice cream on top of Oreos ( I took apart the ice cream box and cut the ice cream into big rectangles, lay them into the pan and took a knife to smooth it out.)
Sprinkle peanuts on top and put flat into freezer.
In a sauce pan put, evaporated milk,chocolate chips, butter and sugar together.  Stir well and bring to boil and boil for 8 mins.
Cool until completely cool.  DO NOT put on cake when it is warm.  ( I put mine into the fridge and stir every 10 mins until cold)
Pour sauce on top of Ice Cream and put flat into freezer for 3-4 hours or until ready to serve.  Wrap with plastic wrap.

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