Reeses Peanut Butter Brownie Ice Cream Cake
Recipes Cakes Desserts Holidays Seasonal cooking
Description
Ice cream cakes are a dessert staple in the hot summer months. Use a box brownie mix, peanut butter cups, and other ingredients to make a delicious treat.
Ingredients
1 box brownie mix, plus ingredients on box (preferably not homemade)*
1/4 c. milk
8 oz. cream cheese
1/2 c. sugar
1 1/2 c. peanut butter, divided
8 oz. Cool Whip
2 c. hot fudge sauce
12 Reese's Peanut Butter cups, chopped, divided
Directions
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Preheat oven to the temperature as directed on the brownie box.
Make brownie batter according to the package directions.
Grease two 8x8 inch pans, one of which should be a spring form pan. Two 8-inch spring form pans would work as well. You will eventually build the cake in the spring form pan. The pan that has the brownie layer you intend to remove, would be easier to remove if it is lined with parchment paper.
Bake the brownie batter for 15-20 minutes, or until a wooden toothpick inserted comes out clean. Cool completely.
Ice Cream Mixture:
Mix milk, cream cheese, sugar, and 1 c. peanut butter until completely combined. Fold in Cool Whip; fold in 8 chopped Reese's.
Line sides of the 8-inch spring form pan that was used for one of the brownie layers with parchment paper, making sure that the paper reaches 1-2 inches above the top of the pan because the cake will reach a little higher than the pan.
In the same spring form pan, spread 3/4 c. hot fudge over the brownie. It may need to be warmed to make it easier to spread. If so, warm the fudge in the microwave until just liquid enough to spread, but not hot.
Melt the remaining 1/2 c. peanut butter in the microwave for about 20 seconds, melting it without getting it hot. Drizzle 1/4 c. peanut butter over the fudge. Top with half of the peanut butter ice cream.
Remove the second brownie layer from its pan. Place the brownie on top of the ice cream, hot fudge, and peanut butter layer.
Top this layer with 3/4 c. hot fudge and remaining 1/4 c. peanut butter. Place remaining half of the peanut butter ice cream on top.
Freeze cake completely at least 6 hours or overnight.
Once frozen, run a knife around the sides of the cake; remove the ring from around the pan.
Sprinkle on the remaining 4 Reese's. Drizzle the top with remaining hot fudge and more melted peanut butter. Replace it in the freezer for 10-15 minutes to harden the sauces on top.
*Box brownie mixes are usually a little more moist, even after days of sitting out than most homemade recipes and the texture works better for eating frozen as well.