I am excited to partner with Reynolds to share this recipe for Peanut Butter Cup Ice Cream Cake.
The closer we get to summer, the more I crave ice cream. I want it all from ice cream cones to milkshakes and ice cream bars to ice cream cakes. When I order ice cream with toppings mixed in, it always includes peanut butter cups. So, when we had some friends over recently, I made a Peanut Butter Cup Ice Cream Cake to serve and everyone loved it. The cake looks so impressive with all the layers and the drizzling chocolate but it is actually easy to make!
The secret for making a pretty layered ice cream cake is to use Reynold Wrap Non-Stick Aluminum Foil.
Reynolds Wrap Non-Stick Aluminum Foil is a convenient, no-mess cooking and storage solution with a specific food-safe coating that makes it easy to line, cover and wrap dishes without the added hassle of cleanup.
To prepare the loaf pan for the ice cream cake, cut two long pieces of foil and line the loaf pan with the pieces, one going each direction, with the ends hanging over the sides. The ends will be used to wrap around the ice cream cake when it is put in the freezer and will also be used as a sling to lift the frozen ice cream cake out of the pan.
It is important to make sure that when you are placing the foil in the pan, the non-stick side is up so that it will be touching the food. Reynolds Wrap Non-Stick Aluminum Foil is labeled with “NON-STICK Side” on the matte, or flat-finish, side to help differentiate between the two sides.
Start by baking a chocolate cake in a loaf pan and allow it to cool completely. When ready to assemble the cake, use a serrated knife to cut off the round top and then cut the remaining cake in half horizontally.
Next, prepare the peanut butter pudding and allow the ice cream to soften slightly. Place the bottom layer of chocolate cake in the foil lined loaf pan. Spread ice cream over the cake and then spread a layer of peanut butter pudding over the ice cream. Top with the middle layer of cake, more ice cream, and more peanut butter pudding. Add the final layer of cake and wrap well with Reynolds Wrap Non-Stick Aluminum Foil. Freeze the cake for six hours or overnight.
Remove from the freezer and peel off the foil. As you can see, some of the melted ice cream refroze on the outside of the cake, hiding all the layers.
Use a knife to cut off a thin slice around the outside of the cake to show the layers underneath. To make it easier, dip the knife in hot water and then wipe dry before cutting the cake. The hot knife will easily cut through the frozen cake.
Spread chocolate ganache over the cake allowing it to drizzle down the sides. Top with chopped peanut butter cups and return to the freezer until ready to serve.
There wasn’t a single slice of this delicious cake leftover. The layers of tender chocolate cake, creamy peanut butter pudding, and smooth ice cream topped with chocolate and peanut butter cups is the perfect combination. This showstopper Peanut Butter Cup Ice Cream Cake is easy to make and just the thing to serve summer guests!
- 1 chocolate loaf cake
- 3 cups slightly softened ice cream I used peanut butter cup ice cream
- 2 cups peanut butter pudding
- 15 miniature peanut butter cups chopped
- 3.4 oz package instant vanilla pudding
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- To prepare the loaf pan, cut two long pieces of Reynolds Wrap Non-Stick Aluminium Foil and line the loaf pan with the pieces, one going each direction, with the ends hanging over the sides. Make sure that the non-stick side is facing up.
- Use a serrated knife to cut off the round top of the chocolate loaf cake and then cut the remaining cake in half horizontally.
- Place the bottom layer of chocolate cake in the foil lined loaf pan. Spread 1 1/2 cups of ice cream over the cake. Spread 1 cup of peanut butter pudding over the ice cream. Top with the middle layer of cake, more ice cream, and more peanut butter pudding. Add the final layer of cake and wrap well with foil.
- Freeze the cake for at least 6 hours or overnight.
- Remove from the freezer and peel off the foil. Use a knife to cut off a thin slice around the outside of the cake to show the layers underneath.
- Spread ganache over the cake allowing it to drizzle down the sides. Top with chopped peanut butter cups.
- Return the cake to the freezer until ready to serve.
- Mix the chocolate cake mix, eggs, water, and oil for 30 seconds and then beat on medium speed for two minutes.
- Grease and flour a loaf pan and line the bottom with parchment paper. Pour half of the batter into the loaf pan and sprinkle with half a cup of peanut butter chips. (It makes enough batter for either two loaf pans OR one loaf pan and twelve cupcakes. Save the extra cake or cupcakes for another use.)
- Bake the loaf pan chocolate cake at 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Mix instant vanilla pudding, heavy cream, milk, and peanut butter for thirty seconds on low and then beat for two minutes on medium.
- Heat the heavy cream until it starts to boil. Pour over the chocolate chips. Allow them to sit for three minutes and then stir until smooth.
To make cutting the ice cream cake easier, dip the knife in hot water and then wipe dry before cutting the cake, reheating the knife as needed.
Reynolds Wrap Non-Stick Aluminum Foil is also is a great tool for grilling! After preheating your grill at medium/medium-high heat, place the foil on the grill (non-stick side up) and add food immediately.
This is a sponsored post written by me on behalf of Reynolds. The opinions and text are all mine.