Peanut Butter Chocolate Ice Cream Cake

Name: Peanut Butter Chocolate Ice Cream Cake
Prep time: 35 min
Total time: 11 h
Yield: 12 servings
Ingredients: Brownie; 1/4 cup Land O Lakes® Butter melted; 3/4 cup sugar; 2 large Land O Lakes® Eggs; 1/4 cup milk; 1 tablespoon light corn syrup; 1 teaspoon vanilla extract; 3 ounces unsweetened baking chocolate, melted; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; Cookie Crunch Layer; 1 cup coarsely crushed chocolate sandwich cookies; 1 cup Homemade Hot Fudge Sauce; 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; 1/3 cup Homemade Hot Fudge Sauce, warmed

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

servings

Ingredients

Brownie

¹/₄ cup Land O Lakes® Butter, melted

³/₄ cup sugar

2 large Land O Lakes® Eggs

¹/₄ cup milk

1 tablespoon light corn syrup

1 teaspoon vanilla extract

3 ounces unsweetened baking chocolate, melted

¹/₂ cup all-purpose flour

¹/₂ teaspoon baking powder

Cookie Crunch Layer

1 cup coarsely crushed chocolate sandwich cookies

1 cup Homemade Hot Fudge Sauce

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

¹/₃ cup Homemade Hot Fudge Sauce, warmed

How to make

STEP 1

Heat oven to 350°F. Grease bottom of 9-inch springform pan. Wrap outside with aluminum foil; set aside.
STEP 2

Beat 1/4 cup melted butter and sugar in bowl until well mixed. Add eggs, 1 at a time, beating well after each addition. Add 1/4 cup milk, corn syrup and 1 teaspoon vanilla; beat until well mixed. Add 3 ounces melted chocolate; continue beating until well mixed. Stir in flour and baking powder until well mixed.
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.
STEP 4

Gently spread 1 cup hot fudge suce onto brownie. Sprinkle with cookie crumbs; gently press into hot fudge. Freeze 30 minutes.
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.
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.

Nutrition (1 serving)

630 Calories

34 Fat (g)

65 Cholesterol (mg)

400 Sodium (mg)

71 Carbohydrates (g)

0 Dietary Fiber

13 Protein (g)

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