Tuesday, August 19, 2014

homemade peanut butter cup ice cream cake


we recently bought this ben and jerry's ice cream recipe book at a yard sale for 50 cents and it has a bunch of great ice cream recipes in it.

ryan was flipping through it the other day, and a chocolate peanut butter cup ice cream recipe caught his eye.  he decided that he wanted to make ice cream out of the ben and jerry's recipe book for his birthday, so we made a homemade ice cream cake for ryan's birthday party this weekend.


ice cream cakes are so easy to make, they just simply require a bit of time in order to freeze each layer.  we made this cake just like the homemade carvel ice cream cake that we made for ryan's birthday two years ago, except we did change a few things.

we used different recipes for the vanilla ice cream and chocolate ice cream, and we added mini chocolate peanut butter cups in each of the ice creams.  we kept the chocolate fudge and the cookie crumb layer in the middle of the cake exactly the same.


instead of covering the cake with whipped cream like we did last time, we covered it with chocolate whipped cream and decorated the cake with chocolate peanut butter cups.

the cake turned out great.  it was so decadent!  such a great treat for a birthday party!


homemade peanut butter cup ice cream cake
total prep time: 15-20 minutes
total freezing time: approximately 8-9 hours
yields: one 2 layer 9-inch round cake

french vanilla ice cream ingredients:
2 large eggs
1/2 cup granulated sugar
2 cups heavy whipping cream
1 cup whole milk
2 teaspoons pure vanilla extract
3 oz. mini chocolate peanut butter cups

chocolate ice cream ingredients:
4 oz. unsweetened chocolate
1 cup whole milk
2 large eggs
3/4 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
pinch of salt
3 oz. mini chocolate peanut butter cups

directions:
to make the vanilla ice cream: whisk the eggs in a mixing bowl until light and fluffy (about 1 to 2 minutes).  whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute).  add in the cream, milk, and vanilla.  whisk to blend.  using a 2 quart ice cream maker, turn the machine on and pour the mixture into the freezer bowl.  (the freezer bowl must be already pre-frozen.)  let the mixture mix in the ice cream maker for about 20 to 25 minutes, or until thickened.  line a 9-inch round cake pan with plastic wrap.  transfer the ice cream to the pan, and evenly distribute the mini chocolate peanut butter cups in the mixture.  cover the top with plastic wrap.  freeze for about 2 hours, or until the ice cream is completely frozen.

to make the chocolate ice cream: melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  gradually whisk in the milk and heat, stirring constantly, until smooth.  remove from the heat and let cool.  whisk the eggs in a mixing bowl until light and fluffy (about 1 to 2 minutes).  whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute).  add in the cocoa powder, cream, vanilla, and salt.  whisk to blend.  pour the chocolate mixture into the cream mixture and blend.  cover and refrigerate until cold (about 1 hour).  using a 2 quart ice cream maker, turn the machine on and pour the mixture into the freezer bowl.  (the freezer bowl must be already pre-frozen.)  let the mixture mix in the ice cream maker for about 20 to 25 minutes, or until thickened.  line a 9-inch round cake pan with plastic wrap.  transfer the ice cream to the pan, and evenly distribute the mini chocolate peanut butter cups in the mixture.  cover the top with plastic wrap.  freeze for about 2 hours, or until the ice cream is completely frozen.

to make the chocolate cookie crumb filling: place approximately 12 chocolate wafer cookies in a ziploc bag and crush the cookies with a rolling pin to make small crumbs.  in a bowl, combine the cookie crumbs and 2-3 tablespoons of chocolate magic shell (just enough to allow the cookie crumbs to stick together).  set the cookie crumb mixture aside until you are ready to assemble the ice cream cake.  do not refrigerate.

to make the chocolate whipped cream frosting:  in a large bowl combine 3 cups of heavy cream, 3 tablespoons of powdered sugar, and 2 tablespoons of unsweetened cocoa powder.  whisk together with a hand mixer until stiff peaks form.  refrigerate the whipped cream until you are ready to assemble the ice cream cake

to assemble the ice cream cake: once frozen, place the chocolate ice cream layer on a cake stand. spread chocolate fudge evenly on top of the chocolate ice cream layer.  spread the cookie crumb mixture evenly on top of the fudge.  place the vanilla ice cream layer it on top of the cookie crumbs.  freeze the ice cream cake for about 1 hour.  once frozen, cover the cake with a thin layer of chocolate whipped cream.  freeze the ice cream cake for about 1 hour.  cover the cake in a second layer of whipped cream and decorate with chocolate peanut butter cups.  freeze the cake for at least 2 hours before serving.


enjoy!
love, laurie

2 comments:

Ma Pa C said...

I hope you gave Leko a lick of the whipped cream.
That cake was delicious.

Mom H. said...

This cake looks heavenly and so pretty too! It looks like Leko wanted to do a taste test.