This was my first time making an ice cream cake, so I was delighted at how simple it was to make! I was inspired by this recipe for a Snickers ice cream cake: http://www.lifeloveandsugar.com/2013/05/28/snicker...
The great thing about this recipe is that it doesn't involve trying to butcher a rectangular carton of ice cream into the shape of a circle. The ice cream in this recipe is simply a mixture of cream cheese, cool whip and a few other ingredients. It is thick enough to sit on top of the brownie layer without sinking in, but viscous enough to allow itself to be easily poured into a cake pan.
Step 1: Get the Gang Together
2 boxes brownie mix. (Top tip: If, like me, you only have cake mix to hand, you can still make brownies by simply adding 1 egg, 1/4 cup oil and 1/4 cup water, then bake at 350F for 20 mins.)
225g cream cheese
55g brown sugar
500g smooth peanut butter
225g Cool Whip (or 240ml heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla)
1 bottle chocolate syrup
1 bottle caramel syrup
Reese's Minis (220g bag)
8 inch springform pan
Hand or stand mixer
Step 2: Bake Your Brownies!
1. Follow the instructions on the box to make two circular brownies. If, like mine, your brownies have sunk in the middle, then I'm afraid you're going to have to eat the taller section to ensure that you have a nice flat surface to work on. It has to be done.
2. Once the brownies have cooled, wrap them in cling film and pop them in the freezer, ensuring they are kept flat. This will make everything easier and less fragile when you're assembling your cake.
Keep the brownies in the freezer for at least 3 hours.
Step 3: I Scream, You Scream
Now that your brownies are good and frozen, its time to get cracking on the peanut butter ice cream.
1. Add the milk, sugar, cream cheese and peanut butter to a large bowl, and mix until combined.
2. Tip in your Cool Whip, and mix again until delicious soft, peanutty peaks form. At this point you may wish to taste your mixture. You never know, it could be poisoned, so you had better check.
I'm glad it wasn't. If you still have any ice cream left, now its time for the assembly of your cake.
Step 4: Assembly
1. Cut a circle of parchment paper with two "handles". These will make it easier to move the cake once it has been assembled and frozen solid. Place this in the base of your 8 inch springform pan which you used for your brownies.
2. My brownie layers were taller than the springform pan before the ice cream layers had even been added, so I extended the height of the pan with a strip of parchment paper, wedged in by the first brownie layer. (See pic 4)
(The ice cream mixture is thick, so even the little support provided by the parchment is enough to keep the layers neat.)
3. Once your first brownie is in the base of the pan, spread 120ml of chocolate syrup, and 120ml of caramel syrup over the brownie.
4. Add 1/3 of your available toppings. In this case, Reese's and pretzels.
5. Split your ice cream mix in half and spread this on next.
6. Now place your second brownie on top and apply gentle pressure.
7. Spread on chocolate and caramel syrups again
8. Add another third of your toppings
9. Spread the rest of your ice cream on top
10. Pop the cake in the freezer, parchment paper and all.
Step 5: The Finishing Touches!
Now I got a bit excited and took my cake out before it was ready, so mine was a bit melty.. Don't do that.
Wait at least 4 hours, and then you can begin removing your cake from the tin.
After peeling off the parchment around the side, the handles can be used to lift your cake out of the tin base and onto a plate. Next, pinch a handle and slide it out from underneath the cake. As it is sitting against the dry brownie layer it should slide out quite easily.
Decorate the top of your cake with the remaining toppings, and then drizzle the top with as much syrup as you desire.
Serve immediately, or hide it at the back of the freezer if you want to keep it for yourself.