Ice cream Cakes

Ice Cream Cake Layers
Ice cream cake layers, a wonderful ice cream brings joy and pleasure in summer, delicious layers of vanilla ice cream, chocolate, pistachio butter, cut into rectangles and served with a mix of biscuits and caramel sauce.
Ingredients
250 g of biscuits gentlemen
75 g butter, melted
4 liters of vanilla ice cream
⅔ cup of peeled peanut butter
2 liters of chocolate ice cream
2. Ingredients of caramel sauce
100 g butter, minced
1 and a quarter cup brown sugar
1 and a half cup of generous gravy
How to prepare
Add a metal tray of 30 x 37 cm to a depth of 7 cm. Spread the base and sides with butter paper, and extend the paper to a height of 2 cm above the sides.
Using the blender, mix the biscuits until soft, add the butter, beat them until mixed, and set aside 2 tablespoons of the mixture.
Press the remaining mixture evenly into the bottom of the processed tray, and put it in the freezer.
In the meantime, put half the amount of vanilla ice cream in a large bowl, leave it aside for 10 minutes to cover (the ice cream should not be melted), add half the amount of peanut butter, mix well to combine, pour the mixture with the spoon over the ready base in the Chinese, Face with a spoon, freeze them in the freezer for an hour or until they harden.
Place the chocolate ice cream in a large bowl, leave it aside for 10 minutes to pour, pour the mixture with the spoon over the pistachio butter layer, smooth the face with a spoon, and freeze them in the freezer.
Repeat with the remaining vanilla ice cream and peanut butter. Cover the surface with a plastic bag. Freeze them in the freezer for 4 hours or overnight, or even harden. Cover the remaining biscuit mixture and place in a refrigerator until required.
6. To prepare caramel sauce:
Place the butter, sugar and cream in a pan over medium heat. Cook with stirring occasionally for 3 minutes or until the sugar melts. Leave them stirring occasionally for 8 - 10 minutes, then bake for 10 minutes.
Using the butter paper, lift the ice cream from the tray and place it on a plate. Using a hot knife, cut the salsa into rectangles, foot the ice cream with the remaining biscuit mixture and sprinkle them with caramel sauce.

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