Oh boy-- I'm in trouble here-- I never measure when I'm making this kind of icing . It's basically a butter cream but I use about 1/3 butter( maybe 1 tbsp) - 2/3( maybe 2 heaping tbsp) peanut butter-- ( either Smucker's Natural or some kind of an organic one-- just peanuts & salt-- the kind you buy with oil separated out & you have to stir up )-- cream those together-add about 1/2 tsp vanilla and start with 2 c confectioners sugar & couple tbsp hot water-- beat up and add more sugar- more peanut butter - more hot water 'til it gets to the consistancy & taste I want. I've never tried it with a pb like Jiffy or PP -- their consistancy is different .

Tis isn't a traditional ice cream cake, but I can absolutely vouch for it being delish! Of course, you could sub real whipped cream for the cool whip, dulce de leche for the caramel sauce, ganache for the chocolate syrup, etc... but it is pretty darn good the way it is written! I've made it both with and whout the peanuts - I prefer without, DH prefers with, so it is a toss up! Ice Cream Sandwich Cake 1 foil lasagna pan - the deep kind 2 boxes of ice cream sandwiches - usually 12 in a box (store brand works just fine) and you'll have a few leftover to stash back in the freezer. 1 12 oz. carton Cool Whip, thawed 1 jar each of Hot Fudge and Caramel ice cream topping 3/4 cup salted peanuts Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of the ungreased pan. Arrange more sandwiches in the opposite direction in the pan; cut to fit as needed. Spread half the Cool Whip on these. Spoon or pour Caramel topping (I use about 1/2 the jar) over the Cool Whip. Sprinkle with half the peanuts. Repeat layers with more ice cream sandwiches, Cool Whip, Hot Fudge topping (nuke 15 seconds for easier consistency) and the rest of the peanuts. Cover tightly with foil and freeze. Remove from freezer 15 minutes before serving.

Never heard of the vodka to help with texture. I'll have to try that. I make a matcha green tea one using coconut milk. I made ice cream sandwiches last summer using a gluten-free chocolate wafer cookie. (added a bit of mint to the 'cream'. ) It is a good fruit year so far. No fruit at all last year. Cherry tree is full. Raspberries and blueberries should be great. A few weeks ago made a raspberry(frozen) / rhubarb tart and tucked chopped dark chocolate all around the crust edge. Love that combination. (i don't usually do no dairy/gluten-free but did it for a friend) I use vodka in my homemade bug spray so just bought the cheapest that was in a glass container. Wanted glass since it will be on the shelf forever.

Here's an interesting one that I haven't yet tried, but we almost finished up the chocolate sorbet tonight, so I think this one might be up very soon! I found the main ingredient up in the Sonoma area (wine country) in Northern CA. This brand has a sweet, lovely taste. If you can't find it in your town, they do ship! They're a small family company too. Verjus Mint Sorbet Verjus is the tart, unfermented juice of unripe wine grapes. Verjus (pronounced Vair-Zhoo) literally means "green juice." It is an elegant and delicate alternative to both vinegar and lemon juice in cook. Because this sorbet is made from verjus, it goes well with wine. Check out Ice Cream, Sorbet, Granita, & Gelato Recipes for more recipe ideas. ________________________________________ 1 cup sugar 2 cups water 1/4 cup fresh mint leaves 1 1/2 cups Verjus* 2 tablespoons vodka * Verjus is found in specialty or wine stores. To learn more about Verjus, check out my web page HERE. In a medium saucepan over medium heat, combine sugar, water, and mint leaves. Stir until mixture comes to a boil and sugar is dissolved; reduce heat to low and simmer 5 minutes. Remove from heat; place a fine strainer over a large bowl and pour syrup mixture through (straining out the mint leaves). Add verjus and vodka to the strained syrup mixture; stir until thoroughly blended. Let mixture cool to room temperature. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings. Here is a link that might be useful: My Verjus choice