Name: Peanut Butter Fudge Ice Cream Cake
Total time: 360 min
Yield: 1 cake
Ingredients: 1 cup graham cracker crumbs; 1 cup pretzel crumbs; 8 tablespoons unsalted butter (melted); 1 half gallon Edy’s Slow Churned Classic Vanilla Ice Cream; 1 12 ounce can evaporated milk; 1 cup sugar; 6 ounces semisweet chocolate (chopped); 2 cups cold heavy cream; 2 teaspoons vanilla extract; 2/3 cup peanut butter; a scoop of Edy’s Slow Churned Classic Vanilla Ice Cream on top; ice cream cones (if desired); rainbow sprinkles!