My son, Connor, is a Reese’s fiend, and I’m a lazy cook. When the kids were little, I enjoyed making elaborate cakes, but as we added baseball, scouts, and music lessons to our lives, I discovered the convenience of store bakeries. Connor often played baseball on his birthday, making store bought oh-so-sanity saving. This year I wanted to bake as a reminder of his childhood. Being a lazy cook, and having an entire house full of sick people, I feel confident in saying that even the laziest, or very busy, or talentless cook can conquer this Easy Peanut Butter & Fudge Ice Cream Cake. This is super easy and delicious! It may not be beautiful, but it was gone so fast I could hardly take pictures. They were telling me to hurry up, or they were diving in anyway.
- Box of brownie mix
- 2 eggs
- Vegetable oil
- 1/2 gallon ice cream
- mini peanut butter cups
- Small container whipped topping
- Powdered peanut butter
Here’s where it gets good. You can spread out the steps over a week like I did or do it the same day. Lazy cooks like me love doing just a little. When I see recipes with a long list of ingredients, my eyes lose focus and it all blurs together. Selective ADD.
I used Duncan Hines brownie mix and Aldi cookie dough ice cream. They’re thrifty and taste good. I recommend a vanilla base with this, because the brownies are rich, and they need the balance. If you want to upgrade the brownies, try Ghirardelli.
First, line your cake pan. I cut a wax paper circle for the bottom then put down a sheet of
plastic wrap wax paper (because I was out of plastic wrap) and let it overlap a few inches off each side. I filled it with slightly softened ice cream making sure to get it in the corners and tried to smooth the wrinkles. (Now this was probably overkill, but I wanted to make sure it wouldn’t stick, and it did not.)
Then I folded the edges over the ice cream to completely cover it and put it in the freezer. I have 2 of these pans, so I was able to leave it in the pan until it was time to stack layers. This can sit in the freezer for days. Mine waited a week. It at least should go in for 2 hours or until it freezes.
Make the brownies according to the fudgy directions using the eggs, oil, and brownie mix. Bake in greased cake pan with parchment paper circle in bottom. identical (or same one) to the one used for the ice cream. This is Not going to stick!
While the brownie bakes, unwrap about 20 mini peanut butter cups. Quarter 5 of them and put the rest aside.
Make the icing by combining container of whipped topping and powdered peanut butter. Start with 2 heaping Tbsp, fold gently, and then add to taste if you want a stronger PB flavor. Note: I didn’t use softened peanut butter because of the heat melting whipped topping. Maybe natural PB at room temp would work.
When the brownie comes out of the oven and is still hot, take the whole, unwrapped mini peanut butter cups and push them into the brownie until the tops are level with the brownie.
- When the brownie cools (30-60 min – can put in frig), it’s time to assemble. Pull back the plastic wrap from the ice cream, put serving plate on top, and invert so ice cream is on plate. Peel off plastic wrap/wax paper.
- Use spatula or frosting spatula to hold brownie in place as you flip it over onto the ice cream. Easy does it, but the fudgy recipe helps hold this together.
- Immediately pour peanut butter whipped topping over layers and sprinkle with sliced peanut butter cups.
- Serve and enjoy!
Store in freezer as soon as slices have been cut and served. As I used a vintage plate for serving, I moved the remainder to a plastic container and covered with foil.
The family unanimously agreed that this was a culinary masterpiece, beating all cakes before it. It’s also the easiest cake I’ve ever made.
Let me know if you try this recipe and how you like it!