Daily Archives: August 16, 2013

Reese’s Peanut Butter Ice Cream Cake

My brother joined the navy earlier this year. We are very close – he actually has lived with me for most of the last 3 years.

He came to town on leave to surprise me. He’s been gone for 6 months, and this was the first time in our lives we’ve been away from each other for more than a couple weeks. It was a really good surprise, I cried for like 20 minutes straight. My sneaky husband knew everything and got it all on video. 🙂

While he was here we had a big family BBQ so everyone could see him. I (of course) asked to bring dessert. My brother is after all my best fan tester.

I had been eyeing this cake by Lindsay for a while now, and I knew an ice cream cake would be a perfect summer BBQ dessert that would impress not only my brother, but the entirety of my sweets loving family.

I decided to switch up her recipe a bit. Mostly because (and I know I’m in the minority here) I don’t think caramel and peanut butter belong together. Both are fabulous and both pair perfectly with chocolate, but I like to keep them separate.

Also – this cake is SOOO easy to make. If you can bake a box of brownies, you can make this ice cream cake!

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Reese’s Peanut Butter Ice Cream Cakeadapted from Life, Love and Sugar

Ingredients:

1 box brownie mix, plus ingredients called for on box (I used fat free brownies)

8 oz brick cream cheese (I used 1/3 less fat)

1/4 cup milk

1/2 cup sugar

1 1/2 cups creamy peanut butter

8 oz Cool Whip, thawed (I used fat free)

Chocolate Syrup

Large bag Reese’s Miniatures, unwrapped and chopped

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Directions:

1. Bake brownies in greased 13×9 pan, but reduce baking time to only 20 minutes. Let cool completely.

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2. With stand mixer or electric hand mixer, beat together cream cheese, milk, sugar, and peanut butter until completely combined.

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3. Carefully fold Cool Whip into peanut butter mixture.

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4. Top cooled brownies with 1 cup of chocolate syrup. Spread all the way to the edges.

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5. Drop chopped Reese’s on top of the chocolate syrup in an even but hearty layer.

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6. Cover Reese’s in peanut butter mixture and spread smooth.

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7. Cover entire pan in plastic wrap and freeze at least 4 hours, or overnight.

8. When ready to eat, cut cake into squares and top each square with more chocolate syrup and chopped Reese’s.

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This cake is extremely rich. My brother and my family loved it. Honestly it was a little bit too rich for me to handle, but I’m not a huge chocolate fan anyway so don’t necessarily take my word for it. 😉

I used fat free/low fat everything I could for this recipe. I figured why not – there’s enough sugar in it anyway it’s definitely not going to be low on flavor! Feel free to use the full-fat version if you prefer!

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Filed under Brownies, Cakes, Misc