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.