May 26, 2011

Chocolate Peanut Butter Ice Cream Cake

After about a week of dating, Scott taught me how to make this.
It is the kind of thing that you only want to make when you know you'll have company because otherwise you'll eat it all yourself and leftovers don't store well in your side-by-side fridge and freezer because it somehow does not properly store a 13x9 pan with any wiggle room. 

Anyway, this ice cream cake is a good choice when you want something more sophisticated than just eating ice cream out of the carton on a Thursday night.  Or a Saturday morning.   
It's ideal for a party.  I learned from Scott's mom that you can do mint versions, birthday cake versions....Oh, maybe even a red velvet version.  I do intend on trying all of them at some point.  However, I refuse to punish Scott and I by making a full-size ice cream cake on a regular basis.  Fortunately, if you have the ingredients on hand, it's pretty easy to just cut the recipe in half or make a cake to fit your favorite dish.

Chocolate Peanut Butter Ice Cream Cake

1/2 gallon (1.5 quarts) peanut butter ice cream, softened
1 container of Cool Whip
1/4 cup of peanut butter
1 bag of Reeses' miniatures, crushed
1 package of Peanut Butter Oreos, crushed
2 T. melted butter
Hot fudge, for drizzling (Reeses' Peanut Butter syrup also works well for this if you can find it)

Crush the Oreos using a Ziploc bag and a pot or rolling pin.  Mix them with the melted butter and press into the bottom of an 13x9 pan.  Freeze for 20 minutes.

In a mixing bowl, stir together the softened ice cream and Cool Whip. Stir in the peanut butter.

Pour the softened ice cream mixture into the pan.  Freeze for another 20-30 minutes.

Crush the Reeses' cups and melt the hot fudge.

Drizzle the fudge and sprinkle the crushed Reeses' cups over the cake.  Freeze for another 20 minutes (..or actually for as long as you'd like.)

Notice how I cut the recipe in half.  There's a very good reason for that, my friends.  Trust me.  You do not want to be alone in your house with a 13x9 pan of this ice cream cake.

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