Hello Friends! We’ve had a busy last few days because lots of family were in town AND we were celebrating Gordon’s birthday! So, of course I had to make him a cake! After hounding him for a week trying to figure out what to make him, I just gave him options and this is what he chose, except with very specific specifications. He loves Reese’s Peanut Butter Cups but not frozen! How do you make an ice cream cake without freezing it? That made it a little challenging, but we came to a compromise and here’s what we got: no Reese’s in the actual cake, just on the cake as decoration. So, that’s that! And believe it or not this ice cream cake actually tasted just like a huge frozen Reese’s Peanut Butter Cup without having any of the candy on the inside!
It was so delicious and got rave reviews from every single person who had a piece. That’s almost 20 people! You will want to have a party and share this cake because it is so huge and decadent. It looks impressive and everyone will think you bought it from a store! A few of my nieces actually asked me what store I got it from! When I told them I made it from scratch, they just responded with a “WHOA!” (Haha!)
And, even though this cake takes a while to make, all the steps are very simple and I use a lot of short cuts, like using a store bought brownie mix. Ice cream cake shouldn’t be the least bit intimidating to you to make and you can customize the ice cream flavors to your liking. Super simple dessert that everyone will love! Its a win win situation! So, if you have a birthday coming up or even another kind of celebration, give this ice cream cake a whirl! You’ll be glad you did!
Reese's Peanut Butter Brownie Ice Cream Cake
Servings 16 slices
Make brownie batter according to packaged directions. Pour into greased 10 inch spring form pan. Melt peanut butter in microwave for 30 seconds or so. Drop by the spoonful onto brownie batter. Using a butter knife, swirl peanut butter into brownie batter. Bake at 325 degrees for 45-55 minutes. Let cool completely.
Scoop vanilla ice cream into large bowl and break apart as best as possible. Microwave ice cream for 30 second intervals, stirring until ice cream is easier to stir and is smooth. Microwave peanut butter for 30 seconds to melt slightly. Stir peanut butter into ice cream until incorporated. Pour over top of cooled brownie and smooth the top. It should be filled completely to the top of the pan. Cover with plastic wrap and freeze until solid, at least 2 hours.
Whip cream with sugar and vanilla until firm peaks form. Chop up mini Reese's peanut butter cups into smaller pieces being sure to reserve 5 whole peanut butter cups for the top. Remove ice cream cake from freezer. Run a long skinny knife along edges of cake to loosen and then unlatch and remove sides of springform pan. Frost cake with whipped cream, reserving 1/2 cup. Press chopped Reese's into the sides of the cake. Pipe 5 rosettes onto top of cake with reserved whipped cream. Sprinkle cocoa over top the entire cake. Place 5 whole mini Reese's into rosettes. Store in freezer until ready to serve.
To serve, remove cake from freezer 5-10 minutes before serving. Dip your large knife into a cup of very hot water to help cut through the cake easier. The first piece will be tough to remove, but after that, it should get much easier.