Peanut Butter Cup Ice Cream Cake

I’m just going to say it now.  I’m sorry.  And maybe you should just turn your computer off right now and walk away.  Yes, that would be best.  Because once you try this cake, there is no hope.  But it really isn’t my fault. Blame my sister-in-law.  She asked for an ice cream cake. So really, it’s her fault.
Recipe by My Stained Apron
printable version
One 9 inch round chocolate cake
2 cups vanilla ice cream
1 cup peanut butter
3/4 cup quartered miniature Reeses PB Cups (about 12)
2 cups chocolate ice cream
1 1/2 cups cream
1 T butter
1 lb milk chocolate
Scald cream and butter in a small saucepan.
Pout over chocolate in a heat proof bowl.
Let sit for 2 minutes, then whisk until smooth.
Cut cake in half
Line cake pan with plastic wrap, place half of cake back in pan.
Spread with chocolate ice cream (microwave for 30-60 seconds at 50% power to soften if needed, or you can mix with hand mixer to soften as well).
Distribute PB Cups on ice cream.  Place in freezer for an hour or 2.
Mix vanilla ice cream with peanut butter with a hand mixer until incorporated.
Spread on top of PB Cups.
Place remaining half of cake on top, place in freezer to harden.
Turn out onto wire rack set over a plate.
Pour ganache over cake
Use a ladle or spoon to push ganache over the edge.
Place in freezer for a couple of hour to harden.
(You can do a second coat of ganache if desired)
As you can see, total failure.  We didn’t like it. At all.
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  1. I think I might nee this for my birthday cake.

  2. Dear Holly,

    I just happened to find your blog after looking for some new dessert recipes and I just wanted to let you know how impressed I am! Good job on creating a wonderful step by step guide for us all, such a lovely website that I will be coming back to again and again! So many great recipes, thanks so much.

    AKmo in Australia.

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