Easy Brownie And Peanut Butter Cup Ice Cream Cake Recipes
EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE
Make this easy delicious summer ice cream cake a day ahead to allow time for the whole thing to freeze adequately. This is a delicious cake that I make for my husband. He prefers brownies to cake and he just loves ice cream. I added the Reese's® Peanut Butter Cups because the grand kids and their nanny love them too! It is a great all-in-one cake and ice cream cake. I hope you enjoy it!
Provided by Ellen Bancroft Ziegler
Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes
Time 3h20m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
- Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
- Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
- Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
- Frost cake with chocolate frosting and top with remaining peanut butter cups.
Nutrition Facts : Calories 1197.6 calories, Carbohydrate 171.1 g, Cholesterol 143.5 mg, Fat 55.5 g, Fiber 5.6 g, Protein 13.9 g, SaturatedFat 25.9 g, Sodium 749.9 mg, Sugar 121.5 g
FUDGY PEANUT BUTTER BROWNIE CAKE
Provided by Food Network
Time 57m
Yield 12 servings
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
- PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread batter evenly into prepared pan.
- BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.
- PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.
YUMMY PEANUT BUTTER CUP ICE CREAM
Easy and yummy, this creamy peanut butter ice cream is mixed with chopped peanut butter cups.
Provided by Chloe Marie
Categories Desserts Frozen Dessert Recipes Ice Cream Chocolate Ice Cream Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat milk in a saucepan over medium heat without boiling until steaming, about 4 minutes. Beat egg yolks and sugar in a large bowl. Slowly whisk hot milk into yolk mixture until well mixed; return mixture to saucepan and continue to cook on medium heat.
- Gradually stir peanut butter and vanilla extract into milk mixture until thoroughly combined, about 5 minutes. Pour peanut mixture into large bowl and cool for 15 minutes.
- Stir heavy cream and peanut butter cups into milk mixture, pour into an ice cream maker, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 28.3 g, Cholesterol 146.9 mg, Fat 24.3 g, Fiber 1.2 g, Protein 7.1 g, SaturatedFat 11.1 g, Sodium 130.8 mg, Sugar 24.7 g
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