Serves: 10

2 pints
2 pints caramel swirl ice cream
12 small size chocolate candy bars chopped to make 1 cup
10 to 12 peanut butter cookies, crushed
1 (7-ounce) bottle peanut butter and chocolate shell ice cream topping

Prepare a large bowl with nonstick cooking spray and line with plastic wrap; overlap halfway on the outside of the bowl.

Remove Homemade Peanut Butter Ice Cream from freezer container or cut carton away from purchased 2-pint containers. Cut the ice cream into rounds, 2-inches wide by 1-inch thick, using a metal cookie or biscuit cutter. Place these slices into the bowl, covering the bottom and side, leaving room at the top. Fill in gaps with ice cream using a spatula. Freeze for 30 minutes.

Soften the caramel ice cream. Stir to soften evenly and mix in chopped candy. Spoon the caramel ice cream into the bowl and spread evenly. Sprinkle cookie crumbs over the top and press down into the ice cream. Fold plastic wrap over the top to cover and freeze overnight.

To prepare for serving: cut a paper plate to fit. Invert the bombe onto the paper plate. Remove the bowl and plastic wrap. Smooth over any unsightly spots. Pour the shell ice cream topping onto the bombe and spread it evenly with a spatula. Place on a serving plate and return to freezer until time to serve. This can be stored for up to 1 week.

Nutritional Facts:

Serves: 10
Calories from Fat: 0

More Recipes from the Peanut Butter Sweets Cookbook:
Party Poppers
Peanut Butter and Apple Cobbler
Homemade Peanut Butter Ice Cream
Peanut Butter Turnovers
Igloo Bombe
Peanut Butter Cups
Peanut Butter Souffle
Peanut Butter Mousse
Peanut Butter Banana Pops
Swirlies
Hobo S'mores
Cheesy Peanut Butter Ball
Apple Hearts