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.
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