Peanut Butter Brownie Ice Cream Cake

Attention all chocolate and peanut butter lovers, this peanut butter ice cream cake is for you! Made with layers of brownie, peanut butter ice cream, peanut butter cups, and topped with a layer of chocolate peanut butter ganache, this Peanut Butter Brownie Ice Cream Cake recipe will be your new favorite ice cream dessert!

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A few weeks ago I took a poll on my Instagram Stories asking you, my loyal readers, what ice cream treat I should make. My two ideas where an OREO Ice Cream Pie, and this Peanut Butter Brownie Ice Cream Cake. I seriously had no remote idea how much ya’ll love your ice cream! Not only did the amount of responses completely blow me away, but the results tied up evenly, vote-for-vote. So, being the good food blogger that I am, I made both glorious ice cream desserts!

You can find that equally delicious OREO Ice Cream Pie here.

The combination of chocolate and peanut butter is a classic. Amazing in desserts, and even more incredible in ice cream! This Peanut Butter Brownie Ice Cream Cake starts with a layer of brownie, then topped with a thick, delicious layer of peanut butter cup ice cream, and then covered with a decadent layer of chocolate peanut butter ganache. If that wasn’t enough chocolate and peanut butter for ya, each slice of this delicious ice cream cake is topped with a Reese’s peanut butter cup. You’re welcome!

Here are the simple steps to creating this delicious Peanut Butter Brownie Ice Cream Cake.

Step 1: Bake the brownie

For this recipe, I use a simple box mix brownie. It’s easy and fool-proof. I bake the brownie in a 9×9″ pan, lined with aluminum foil, with extra hanging over the edges. This comes in handy later when you’re pulling the ice cream cake out of the pan.

Bake the brownie according to package directions. Let cool to room temperature.

Step 2: Make the no-churn ice cream

No churn ice cream is very simple to make. There is no ice cream maker needed, just heavy cream, sweetened condensed milk, vanilla, and for this recipe, creamy peanut butter.

With a hand or stand mixer, begin whipping the cream on medium speed. You’ll whip the cream mixture for approximately 4 1/2 – 5 minutes, and no more. While testing this recipe, I made the mistake of mixing the cream for too long. The cream began to turn into butter, leaving little specks of butter in the ice cream mixture. The ice cream texture was ruined.

Important: Be sure to watch your cream. As soon as the cream begins to thicken, turn off your mixer – 4 1/2 to 5 minutes seems to be the sweet spot.

Step 3: Pour the ice cream over the brownie & add peanut butter cups

Once the cream mixture has thickened, you can then pour the ice cream over the top of the cooled brownie. Add the peanut butter cups to the top of the ice cream layer.

Then, cover the ice cream with plastic wrap, and freeze for at least 4 hours or overnight.

Step 4: Top with the Chocolate Peanut Butter Ganache & Peanut Butter Cups

Once the ice cream is completely frozen, you can then top the dessert with the chocolate peanut butter ganache. This is simply made by melting together chocolate chips and creamy peanut butter. Pour this over the top of the frozen ice cream, and spread evenly. You’ll need to work somewhat quickly. Once the chocolate hits the cold ice cream it will begin to set-up and harden rather quickly.

This is an optional step, but for even more decadence I place a halved peanut butter cup in the center of each slice. You’ll need to have these peanut butter cups cut and ready to place before pouring on the chocolate ganache. Again, the chocolate will set-up rather quickly, so you’ll need to work quickly as well. This makes for a really pretty garnish, and a darn delicious one, too!

Step 5: Refreeze for an additional 30 minutes

Refreezing the ice cream for an additional 30 minute will help the chocolate set up, and make it easy to slice.

Step 6: Slice and Serve

Once you’re ready for this Peanut Butter Brownie Ice Cream Cake, simply slice into squares and enjoy!

This yummy ice cream cake is fantastic for summer get-together’s, summer birthday parties, or any time you’re in the mood for chocolate and peanut butter. Enjoy!

If you loved this delicious Peanut Butter Brownie Ice Cream Cake, check out some of my other chocolate and peanut butter recipes:

• No Bake Peanut Butter Cheesecake
• Peanut Butter Fudge Ice Cream Sandwiches
• Reese’s Pieces Cookies
• Chocolate Peanut Butter Cake
• Peanut Butter Lovers Brownie Bars
• Chocolate Chip Peanut Butter Banana Bread
• Peanut Butter Chocolate Fudge

Here’s the simple recipe for my Peanut Butter Brownie Ice Cream Cake:

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Peanut Butter Brownie Ice Cream Cake

Erin Indahl-Fink

Attention all chocolate and peanut butter lovers, this is for you! Made with layers of brownie, peanut butter ice cream, peanut butter cups, and topped with a layer of chocolate peanut butter ganache, this Peanut Butter Brownie Ice Cream Cake will be your new favorite ice cream dessert!

Print Recipe Pin Recipe

Prep Time 4 hours hrs 45 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Desserts

Cuisine American

Servings 16 squares

Calories 355 kcal

Equipment

• 9 x 9 Square Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
• Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
• Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!

Ingredients

  

1x2x3x

• 1 (18.3 oz. box) brownie mix prepared according to package directions

Peanut Butter Ice Cream:

• 2 cups heavy whipping cream
• 1 (14 oz. can) sweetened condensed milk
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup mini-peanut butter cups quartered

Topping:

• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 8 Reese's peanut butter cups regular size, halved

Instructions

 

• Line a 9×9″ square pan with aluminum foil, making sure there is extra hanging over the edges. Prepare and bake brownie according to package directions. Remove from oven and let cool to room temperature.
• Make the no-churn ice cream: In a mixing bowl, add the sweetened condensed milk, cream, peanut butter and vanilla. Begin whipping the cream mixture on a medium/high speed for approximately 4 1/2 to 5 minutes. Be careful not to over-whip the cream. Cream mixture will begin to thicken. Pour ice cream mixture over cooled brownie. Top with the chopped peanut butter cups. Cover with plastic wrap and freeze for at least 4 hours or over night.
• Once ice cream is frozen, prepare the chocolate peanut butter ganache by placing the chocolate chips and peanut butter in a microwave safe bowl. Melt on 30 second increments, stopping to stir. Continue until melted and smooth. Pour over the top of the frozen ice cream, and spread evenly. Top each square with a halved peanut butter cup, if desired. Refreeze ice cream for another 30 minutes before slicing and serving.

Notes

Storage: Ice cream cake needs to be kept frozen. Store in the freezer in an airtight container. When kept frozen, cake will keep for up to 2 months.

Nutrition

Serving: 1squaresCalories: 355kcalCarbohydrates: 20gProtein: 7gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 35mgSodium: 142mgPotassium: 244mgFiber: 2gSugar: 15gVitamin A: 453IUVitamin C: 0.2mgCalcium: 49mgIron: 1mg

Keyword brownie ice cream cake, peanut butter ice cream cake, brownie ice cream cake recipe

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