Peanut Butter Cup Ice Cream Cake

Peanut Butter CakeEvery year before Dagmar’s birthday – she pours over cookbooks and websites to find the perfect ice cream cake.

Her only requirements are chocolate and of course – peanut butter.

This year’s concoction was no exception.

It was a veritable feast of peanut butter – chocolate goodness with creamy peanut butter ice cream and crushed up peanut butter cups.

Warning – this is NOT low calorie. Sure is good though!

Peanut Butter Cup Ice Cream Cake

Original recipe from Kittencal

1 quart chocolate ice cream
16 ounces peanut butter
6 Reese’s Peanut Butter Cups, chopped and frozen
2/3 cup chopped salted peanuts

Crust

1-1/2 cups Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter

Combine all the crust ingredients in a a bowl and then press into the bottom of a 9 inch springform pan. Bake at 375 degrees for 8-10 minutes. Cool. Put in the freezer until ready to fill.

in a large bowl combine the softened ice cream with peanut butter until well combined. Then mix in 4 of the chopped peanut butter cups and 1/3 cup of chopped peanuts. Spread in the frozen crust.

Sprinkle with the remaining peanut butter cups and chopped peanuts.

Freeze until firm.

Enjoy!

This post linked up with Tempt my Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

Chocolate Peanut Butter Cup Ice Cream Cake

Cake

I can’t believe Dagmar’s sweet sixteen surprise party was over a month ago – and I’m just now getting the post written about her amazing birthday cake!

Dagmar is my aspiring chef – so you know this cake had some thought behind it!

We started weeks ahead of the day with some high level negotiations. The flavor profile was easy – chocolate and peanut butter. Finding the right recipe however – was not.

We both scoured recipe books and the web for that perfect combination of ice cream – chocolate – peanut butter and specialness.

Finally – we hit on a compromise using two different recipes – one from a Taste of Home magazine, and one from a favorite food blog Eggs on Sunday. The result was a rich and decadent hit!

It was easy to prepare and – the real selling point – could be made several days ahead of time since it’s kept in the freezer.

Just remember to allow time for the cake to freeze up between layers!

Chocolate Peanut Butter Cup Ice Cream Cake

2 cups crushed Oreo cookies
4 Tablespoons butter (melted)
1/2 gallon chocolate ice cream
1- 1/4 cup Reese’s Peanut Butter cups – coarsely chopped
3 ounces cream cheese
1/3 cup crunchy peanut butter
3/4 cup powdered sugar
1/4 cup milk
1 cup Cool Whip
8 ounces semi-sweet chocolate chips
1/2 cup heavy cream

Mix the crushed Oreo cookies and the melted butter to make a crust. Press into the bottom of a 9 inch springform pan and freeze for about an hour.

Slightly soften the chocolate ice cream and press about 1/2 of it in a nice layer on top of the Oreo cookie crust. (We didn’t measure things very well – just eyeballed a nice layer and pressed it in!) Sprinkle about 1/3 of the peanut butter cups on the ice cream and freeze for about an hour.

While this layer is freezing, mix the cream cheese and peanut butter in a bowl. Add the powdered sugar and milk, mixing well. Fold in the whipped cream.

Spread the cream cheese layer over the chocolate ice cream/peanut butter cup layer, sprinkle with another 1/3 of the chopped peanut butter cups and freeze for another hour.

Spread the remaining chocolate ice cream over the cream cheese mixture and freeze for yet another hour.

Meanwhile  – melt the chocolate chips and heavy cream together, stirring until the mixture is smooth.  Let it cool for a few minutes so you don’t melt the ice cream when you pour it on!

Remove the springform pan full of chocolate -peanut butter goodness from the freezer and carefully pour the chocolate ganache over it. Sprinkle with the remaining peanut butter cups, cover with plastic wrap and freeze for at least an hour – although overnight is better.

To serve, dip a knife in warm water, wipe it dry and go around the outside of the springform pan to loosen it. Release the sides of the pan and admire your handiwork!

This should serve about 12 – or just 5 hungry chocolate loving teen-age girls! (I’m just kidding my wonderful daughters and nieces!)  😉

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace, Tasty Tuesdays at Balancing Beauty and Bedlam and Tuesdays at the Table at All the Small Stuff.

Chocolate Ice Cream Layer Cake

Oh dear…the Chocolate Lady has been experimenting… again!

This time I was attempting to duplicate an Ice Cream Cake at Dairy Queen.

They look so simple – layers of cake followed by layers of ice cream – right?!

I can do that – right?!

Well – maybe not.

It sure tasted wonderful – but it didn’t look nearly as nice as the ones on TV!

I started with an Oreo cookie crust in the bottom of a springform pan.

When that cooled, I added a layer of softened chocolate ice cream and put the pan in the freezer. An hour later I added a layer of softened vanilla ice cream and refroze the pan.

I repeated this 2 more times until I got to the top of the springform pan.

I should have stopped there and just frosted it with Cool Whip – but no – I had to get creative.

I whipped up a chocolate sauce recipe – thinking that it would be the perfect topping. It tasted wonderful as I licked the spoon – but when I went to put it on the cake it became a gloppy mess! It never stuck to the top of the ice cream and slip off in little piles.

Oh dear!

I refroze it thinking (alright – hoping!) that it would stick. But alas – it didn’t work. The chocolate glaze remained a mud slick.

To serve the cake, I removed the side of the springform pan and cut the cake into wedges – then carefully pressed the chocolate glaze on the top before plating.

Everything tasted wonderful – you just had to overlook the fingerprints in the chocolate mud slide!

When the Chocolate Lady makes this dessert again – I will frost it with Cool Whip and make cute chocolate drizzles on the top with fudge sauce from a jar!

I may even get adventurous and trade out the ice cream flavors – wouldn’t a layer of coffee ice cream be delish with the chocolate? Or maybe a strawberry layer?

I sure do love to experiment – especially when it involves chocolate!

Enjoy!