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Peanut Butter Cup Ice Cream Cake Recipe



INGREDIENTS:
  • 1 chocolate loaf cake
  • 3 cups slightly softened ice cream (I used peanut butter cup ice cream)
  • 2 cups peanut butter pudding
  • 15 miniature peanut butter cups, chopped
  • Chocolate Cake:
  • 1 chocolate cake mix
  • 3 eggs
  • 1 cup water
  • ½ cup oil
  • 1 cup peanut butter chips
  • Peanut Butter Pudding:
  • 3.4 oz package instant vanilla pudding
  • 1 cup heavy cream
  • ½ cup milk
  • ½ cup creamy peanut butter
  • Chocolate Ganache:
  • ½ cup heavy cream
  • 1 cup semi-sweet chocolate chips


Peanut Butter Cup Ice Cream Cake Recipe


INSTRUCTIONS:

Assembly:
  1. To prepare the loaf pan, cut two long pieces of Reynolds Wrap Non-Stick Aluminium Foil and line the loaf pan with the pieces, one going each direction, with the ends hanging over the sides. Make sure that the non-stick side is facing up.
  2. Use a serrated knife to cut off the round top of the chocolate loaf cake and then cut the remaining cake in half horizontally.
  3. Place the bottom layer of chocolate cake in the foil lined loaf pan. Spread 1½ cups of ice cream over the cake. Spread 1 cup of peanut butter pudding over the ice cream. Top with the middle layer of cake, more ice cream, and more peanut butter pudding. Add the final layer of cake and wrap well with foil.
  4. Freeze the cake for at least 6 hours or overnight.
  5. Remove from the freezer and peel off the foil. Use a knife to cut off a thin slice around the outside of the cake to show the layers underneath.
  6. Spread ganache over the cake allowing it to drizzle down the sides. Top with chopped peanut butter cups.
  7. Return the cake to the freezer until ready to serve.
Chocolate Loaf Cake:
  1. Mix the chocolate cake mix, eggs, water, and oil for 30 seconds and then beat on medium speed for two minutes.
  2. Grease and flour a loaf pan and line the bottom with parchment paper. Pour half of the batter into the loaf pan and sprinkle with half a cup of peanut butter chips. (It makes enough batter for either two loaf pans OR one loaf pan and twelve cupcakes. Save the extra cake or cupcakes for another use.)
  3. Bake the loaf pan chocolate cake at 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
  4. Peanut Butter Pudding:
  5. Mix instant vanilla pudding, heavy cream, milk, and peanut butter for thirty seconds on low and then beat for two minutes on medium.
Chocolate Ganache:
  1. Heat the heavy cream until it starts to boil. Pour over the chocolate chips. Allow them to sit for three minutes and then stir until smooth.

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Peanut Butter Cup Ice Cream Cake Recipe Peanut Butter Cup Ice Cream Cake Recipe Reviewed by kuji hara on 4:43 PM Rating: 5

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