via Life, Love, and Sugar
Hello, all. My sister's birthday was a week ago and she requested an ice cream cake. I had recently put this recipe onto my baking board on Pinterest (which has expanded substantially over the last month or so), and I couldn't resist trying it out. The original recipe, from which mine is adapted, is located here, at Life, Love, and Sugar, and it is originally called the Snickers Peanut Butter Brownie Ice Cream Cake. Well then, here you go:
2 boxes of brownie mix and the required ingredients for them
Ice Cream Layers:
The ice cream of your choice (I used Peanut Butter Chocolate).
1 bottle chocolate sundae syrup
1 bottle caramel sundae syrup
1 package of small Reese's candies (not the full sized cups)
1. In two 8 inch cake pans, make and bake the brownies as directed, cutting baking time to 20 minutes.
2. Meanwhile, chop all the Reese's candies into halves. Divide these into 3 equal groups.
3. Once the brownies are baked, allow to cool.
4. Next, top one of the brownies with one group of the Reese's candies and about 1/2 a cup each of the sundae syrups (although how much you use is really up to you).
5. Cover this with a layer of your preferred ice cream.
6. Remove the second brownie from the pan and place it on top of this.
7. Repeat steps 4 and 5, and then 4 again for garnish.
8. Place in the freezer and allow to harden for at least 6 hours
Tips and Variations
- In the original recipe, an 8 inch spring form cake pan is used. I did not use one of these, but instead used regular cake pans and simply made a less tall version of the cake and left it in the cake pan to serve.
- You can use any candies and ice creams you wish
- If you want thinner brownie layers, try splitting one box of mix between two cake pans.
- If you, like me, do not own a spring form cake pan, you may be able to compensate by using a tall bowl that has the same diameter as your cake pans and flat sides. In this case, remove the brownie layers from the tins and place in the bowl to assemble.