Reese’s Peanut Butter Cup Chocolate Ice Cream Cake

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This recipe was born last year when Sister wanted and ice cream cake for her birthday. I asked her what kind she wanted and she said chocolate with Reese’s Peanut Butter Cups. She also wanted an actual cake layer rather than having it be all ice cream or have a cookie crust of some sort. So I came up with the Reese’s Peanut Butter Cup Chocolate Ice Cream Cake. It’s super easy, just takes a bit of time since you’ll be freezing the layers.

 

You’ll need:
1 box chocolate cake mix(we use devil’s food) or your own 2 layer chocolate cake recipe
1/2 gallon chocolate ice cream(softened)
1 8 oz. package Reese’s Peanut Butter Cups(chopped)
8 or 9 oz. chocolate chips(coarsely chopped)
1 cup whipping cream
9 inch Spring form pan and additional 9 inch cake pan

 

Prepare cake batter according to package directions and preheat oven. Spray the spring form pan and additional cake pan with cooking spray to prevent sticking. Bake according to package directions. Remove pans and place on cooling rack. Let sit for a few minutes.

After the cakes have had a few minutes to cool off, release the spring form pan just a bit and let the cakes continue to cool.When cakes are cool, close the spring form pan again. The additional cake can be wrapped up and frozen to be enjoyed at a later date.

Scoop softened ice cream into large bowl. Mix in most of the chopped Reese’s Peanut Butter Cups. Be sure to reserve some for the top of the cake.Spread ice cream mixture over top of cake layer. Cover with plastic wrap and/or aluminum foil and place in freezer to harden. I do this part the day before I need the cake so it can harden overnight.

Once the first two layers are frozen you can proceed to the final layer of ganache. Put chocolate chips in bowl.  Place one cup of whipping cream in heavy sauce pan and bring to a low boil. Watch carefully. When whipping cream comes to low bowl remove from heat and pour over chocolate chips. Stir with a whisk until chocolate is completely melted and begins to thicken. Let stand for a minute to cool just a little.

Remove cake from freezer and pour ganache over the top making sure it completely covers the top. Sprinkle remaining chopped peanut butter cups over the top. Cover and place back in freezer for at least a couple of hours.

When ready to serve, remove cake from freezer and let stand a couple of minutes. Release sides of spring form pan and carefully remove. Run large knife under hot water to make slicing easier. Enjoy!

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Note:  While searching for the best way to make this cake last year I looked at a lot of recipes. This recipe is an adaptation of some of those recipes and unfortunately I don’t remember all the sites I looked at for inspiration at this point.

Janet is a mom to two daughters and is married to her best friend. Her belief that we are blessed so that we may bless others fuels her writing at frugalandfocused.com where she shares her thoughts on faith, family, and frugal living. She strives to make the most of what she's given in life and hopes to inspire others to do the same.