Submitted by Jamie Henderson
About the cook: Born and raised in Chicago. Moved to Nashville about 4 years ago and fully embracing the Southern Life. My husband and I love to cook. We do a lot of grilling, smoking and just recently got a sous vide. Love to try new recipes!
About the dish: This cake is to die for! No reason to ever buy ice cream cake from the store again! It's SO simple and looks amazing. Perfect to make the day before the big event.
National Origin: American
Estimated Time: 1 to 2 Hours
1/2 cup + 2 tablespoons salted butter melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups french vanilla ice cream
1 cup peanut butter cups
3/4 cup Cool Whip
Preheat oven to 350 degrees F. In a large mixing bowl combine melted butter and sugar. Whisk until smooth. Add in eggs, vanilla exact and mix until incorporated. Whisk in melted chocolate chips until smooth. In a separate bowl, combine dry ingredients. Slowly add dry ingredients into wet and stir until just combined. Pour batter into greased round springform cake pan and smooth out. Bake in oven for 35-40 minutes depending on oven. Use toothpick to test doneness. It should come out clean. Place brownies in the freezer for 20-30 minutes. Once your brownies are almost cool, dice up peanut butter cups. I cut the large cups into 8s or small into 4s. Mix half of the peanut butter cups with the ice cream and mix until just incorporated. Layer the ice cream on top of the brownie. Then add a half inch layer of cool whip on top of the ice cream. Top cool whip with remaining peanut butter cups as decoration. Freeze for at least 30 minutes.
When serving, put out of the freezer 10 minutes before slicing. Run Knife under hot water for an easier cut.
Variations: If you don’t have time for homemade brownies, box mix will be just as fine. Feel free to swap out peanut butter cups for a different candy or cookie!