Chocolate Peanut Butter Ice Cream Cake
Tools Used: Perforated Baking Sheet, Large Round Mold, Eco Chop, Offset Spatula, Pastry Bag Stand, Pastry Bag & Tip, Heat Resistant Spatula
Ingredients
Peanut Butter Crust
24 Nutter Butter Cookies
1/3 cup unsalted butter, melted
First Layer
10 ounces hot fudge topping, room temperature or warmed slightly if needed
12 Reese’s peanut butter cups, full size
1 1/2 quarts vanilla ice cream
1 1/2 quarts Moose Tracks ice cream
Topping
1 cup heavy whipping cream
1/4 cup powder sugar
1/4 teaspoon vanilla extract
2 ounces hot fudge topping, room temperature
Reese’s minis
Directions
Add the Nutter Butter Cookies to the Eco Chop in batches until they are crushed to a fine crumb, transfer crumbs to the Stainless Mixing Bowl, then add in the butter and mix well.
Place Large Round Mold on Perforated Baking Sheet. Press the cookie mixture into the bottom of the mold and up the sides about an inch. Place in the freezer for 30 minutes.
Pour a layer of hot fudge topping on top of the crust and spread with a spoon. Top with peanut butter cups. Freeze for 1 hour.
Spread softened vanilla ice cream on top of peanut butter cups. Cover and freeze for at least 3 hours.
Spread softened Moose Tracks ice cream on top of vanilla ice cream. Smooth top, cover with the Octagonal bonmat, and freeze for at least 6 hours or overnight.
Prepare Whipped Cream
Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
Add powdered sugar and vanilla extract and continue beating until stiff peaks form.
Transfer to the Pastry Bag with desired tip and pipe swirls on top of cake.
Decorate Cake
Remove ice cream cake from freezer and peel of the mold. Place on a serving platter or cake stand.
Drizzle room temperature hot fudge sauce over the top of the cake and pipe whipped cream swirls. Top each whipped cream swirl with a Reese's mini.
Serve immediately.
*I made this ice cream cake for our Christmas gathering, and everyone loved it. What's not to like with peanut butter, ice cream and chocolate. The Large Round Mold peels right off. It is one of my most used Molds and you will not need that Springform pan anymore. Try not liking the spatula after making this dessert! This recipe can be easily made days in advance.