Peanut Butter Chocolate Ice Cream Cake
Peanut Butter Chocolate Ice Cream Cake
Chocolate and peanut butter make a combination we'll never tire of. This ice cream cake recipe features a brownie base, peanut butter ice cream and a fudgy, crunchy cookie middle.
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35 min
Prep Time
11 hrs
Total Time
12
servings Ingredients
Brownie
14 cup Land O Lakes® Butter, melted
34 cup sugar
14 cup milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 ounces unsweetened baking chocolate, melted
12 cup all-purpose flour
12 teaspoon baking powder
Cookie Crunch Layer
1 cup Homemade Hot Fudge Sauce
1 cup coarsely crushed chocolate sandwich cookies
Ice Cream Layer
4 cups (1 quart) vanilla ice cream
1 cup creamy peanut butter
Topping
1 cup coarsely chopped mini peanut butter and chocolate cups
13 cup Homemade Hot Fudge Sauce, warmed
How to make
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STEP 1
Heat oven to 350°F. Grease bottom of 9-inch springform pan. Wrap outside with aluminum foil; set aside.
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STEP 2
Beat melted butter and sugar in bowl until well mixed. Add eggs, 1 at a time, beating well after each addition. Add milk, corn syrup and vanilla; beat until well mixed. Add melted chocolate; continue beating until well mixed. Stir in flour and baking powder until well mixed.
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STEP 3
Pour brownie batter into prepared pan. Spread mixture evenly in pan. Bake 25-27 minutes or until toothpick inserted 1 inch from edge comes out clean. (Do not overbake.) Cool completely. Freeze 30 minutes.
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STEP 4
Gently spread 1 cup hot fudge suce onto brownie. Sprinkle with cookie crumbs; gently press into hot fudge. Freeze 30 minutes.
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STEP 5
Combine ice cream and peanut butter in medium bowl using hand mixer until just combined (some peanut butter swirls are okay). Spread on top of cookie crumb layer. Cover; freeze 8 hours or overnight until ice cream is set.
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STEP 6
Remove cake from freezer; let stand 20 minutes at room temperature. Sprinkle with peanut butter chocolate cups. Pour 1/3 cup hot fudge sauce over top of cake. Serve immediately.
630 Calories
34 Fat (g)
65 Cholesterol (mg)
400 Sodium (mg)
71 Carbohydrates (g)
0 Dietary Fiber
13 Protein (g)
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