Serves: 12
Total Calories: 463
Press lady fingers, curved side facing out, upright around sides of a 9-inch springform pan. Pack ice cream in even layer into bottom of pan freeze while preparing peanut butter mixture. In a medium bowl, mix together peanut butter, cream cheese, and until well blended. Whip cream until soft peaks form fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze 2-3 hours, or until firm, before serving.
CHOCOLATE SAUCE: In a small saucepan, combine agave, cream, cocoa powder and vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside cool to room temperature.
This Frozen Chocolate Peanut Butter Cake recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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