Peanut butter cup and pretzel terrine
An ice cream dessert served in a loaf pan. Creamy vanilla ice cream that has peanut butter cups layered in between and then topped with pretzels! Sweet and savory!
1 9x5 bread loaf pan
- 1 gal Vanilla ice cream softened
- 1 cup pretzels chopped up
- 1½ cups peanut butter cups
Grease a 9x5 bread loaf pan with non stick spray and line with parchment paper. Be sure to leave an overhang of parchment on both sides. Chop up both pretzels and peanut butter cups.
Press half of the vanilla ice cream at the bottom of the loaf pan, top with peanut butter cups, and then spread remaining ice cream on top. Layer the top with chopped up pretzels.
Freeze until firm for at least 2 hours or up to 2 days. Remove from pan and slice.
- Can store in the freezer for up to 6 weeks.
Serving: 8peopleCalories: 1034kcalCarbohydrates: 121gProtein: 18gFat: 53gSaturated Fat: 33gCholesterol: 208mgSodium: 517mgPotassium: 966mgFiber: 4gSugar: 102gVitamin A: 1992IUVitamin C: 3mgCalcium: 610mgIron: 1mg