Peanut Butter and Jam Ice Cream Cake

Ingredients:

Ice cream cake

• Unsalted butter, to grease the pan
• 1 x 300g Angel Food sponge cake, cut into 1cm thick slices.
• 0.5 cup peanut butter
• 1/4 cup strawberry jam
• 4 cups (1 liter) strawberry ice cream, softened
• 4 cups (1 liter) vanilla ice cream, softened

Vanilla whipped cream

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 0.5 tsp pure vanilla extract
• 1/4 cup chopped roasted peanuts

Preparation:

1. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper. Cover the bottom of the pan with sponge cake slices, lining the sides if desired. Add the peanut butter jam and spread to coat the sponge cake.
2. Spread strawberry and vanilla ice cream over the peanut butter and jam layer, pressing it tightly and alternating flavors to create a marbled or checkered effect. Smooth the surface with an offset spatula. Cover the cake with plastic wrap and freeze until completely set, about 2-2.5 hours.
3. Remove the cake by running a knife around the edge and then removing the ring from the pan. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and parchment. Place a plate upside down on the cake side of the cake and invert it again.
4. Vanilla whipped cream:
   
   Place the heavy cream, powdered sugar, and vanilla extract in a large bowl and beat with a mixer on medium-high speed until soft peaks form. You'll have enough whipped cream to cover the top and sides of the cake and decorate it, if desired.
5. Frost the top and sides of the cake with whipped cream and sprinkle with peanuts. If the cake becomes too soft, return it to the freezer for a few minutes.
6. Freeze the cake for another 1.5-2 hours or overnight. Let the cake sit at room temperature for about 20 minutes before serving.