Chocolate Peanut Butter Fudge Ice Cream Cake

My husband was born with a very selective sweet tooth. He doesn’t get very excited about cookies, cakes or brownies but boy oh boy does he love some ice cream. We celebrated his birthday last weekend with this ice cream cake. One of the reasons this ice cream cake is so good is because of the quality of the ice cream. I grew up in Maine and was completely spoiled living so close to Gifford’s Ice Cream. When it came time to choose a wedding dessert that my husband would like (and would also be gluten free for me) it just made sense to serve Gifford’s Ice Cream. A few months after our wedding we found out that Lowe’s Foods (about 45 minutes from us) starting carrying 1 quart containers of Gifford’s! We shared a quart of Moose Tracks for our one-year anniversary and it just made sense to use this ice cream for a special occasion like his birthday too! 

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Wedding Photography by Ashley Schurch

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Wedding Photography by Ashley Schurch

If you follow along on instagram, I initially shared a few pictures of the ice cream cake there and had a few requests for the recipe. This was my first attempt and I didn’t measure everything out but this should be a good start if you’re looking to make something similar.

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You will need

  • 2 quarts Chocolate ice cream, preferably Gifford’s.
  • 2 quarts Moose Tracks ice cream, preferably Gifford’s.
  • Chocolate cookies, chopped (I used about 8-10 Enjoy Life Double Chocolate crunchy cookies)
  • Hot Fudge Sauce (about 2 cups)
  • 8-10 Reeses Peanut Butter Cups
  • Springform pan

Instructions

  1. Spray springform pan with cooking spray
  2. Let ice cream sit a room temperature for ~10 minutes to soften. Spread moose tracks ice cream in the bottom of the springform pan.
  3. Sprinkle finely chopped cookies over entire layer of moose tracks ice cream.
  4. Drizzle hot fudge sauce over cookies.
  5. Spread chocolate ice cream over cookie & fudge layer.
  6. Place peanut butter cups around the edge of the cake, and sprinkle chopped peanut butter cups in the center.
  7. Place cake in freezer for at least four to five hours.

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I was a little nervous about getting the ice cream cake out of the springform pan but after about five minutes on the counter, I was able to release the pan and gently transfer the cake onto a little cardboard circle I made.  I’ve had the best luck cutting the cake with a large butcher knife. Depending on how big of a sweet tooth you have, cake can be cut into 8-12 slices.

 

 

 

 

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