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1
Remove ice cream from freezer about 30 minutes before using.
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2
Place chocolate sandwich cookies in food processor.
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3
Whirl until crumbed.
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4
Add butter.
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5
Whirl until combined.
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6
Stand wafer cookies around inside of 9-inch springform pan.
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7
Reserve 3/4 cup (175 ml) of chocolate crumb mixture.
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8
Spoon remaining crumb mixture into pan; press evenly over bottom.
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9
Stir peanut butter, honey and oil in a small dish until well blended.
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10
Place oftened ice cream in a large bowl.
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11
Drizzle about half of peanut butter mixcture onto ice cream; fold together to swirl.
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12
Spoon half of the ice cream mixture into prepared pan; spread level.
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13
Sprinkle evenly with remaining chocolate crumb mixture, pressing mixture down with the back of a spoon.
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14
Spoon on remaining ice cream; spread level.
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15
Place the cake on a baking sheet and place in freezer.
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16
Freeze until cake is solid, at least 6 hours; overnight is best.
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17
To serve, stir fudge sauce in glass measuring to loosen, but do not warm.
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18
Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
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19
Swirl together with the tip of a knife.
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20
Let stand for 10 minutes.
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21
Slice cake into wedges.
