Easy Brownie And Peanut Butter Cup Ice Cream Cake

Name: Easy Brownie And Peanut Butter Cup Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brownie Base:; cooking spray; 2 cups white sugar; 1 1/2 cups all-purpose flour; 1 cup butter, melted; 4 eggs; 1/2 cup chopped walnuts (optional); 1/2 cup cocoa powder; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 gallon vanilla ice cream with fudge and caramel swirls; 1 cup caramel ice cream topping; 1 (13 ounce) package miniature peanut butter cups (such as Reese's(R) Minis); 2 cups fudge ice cream topping; 2 cups prepared chocolate buttercream frosting, or as needed

Servings: persons

Brownie Base:
cooking spray
2 cups white sugar
1 1/2 cups all-purpose flour
1 cup butter, melted
4 eggs
1/2 cup chopped walnuts (optional)
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 gallon vanilla ice cream with fudge and caramel swirls
1 cup caramel ice cream topping
1 (13 ounce) package miniature peanut butter cups (such as Reese's(R) Minis)
2 cups fudge ice cream topping
2 cups prepared chocolate buttercream frosting, or as needed

1
Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
2
Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
3
Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
4
Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
5
Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
6
Frost cake with chocolate frosting and top with remaining peanut butter cups.

2679

kcal

Calories

181

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Brownie Base:, cooking spray, 2 cups white sugar, 1 1/2 cups all-purpose flour, and more.

Yes, Easy Brownie And Peanut Butter Cup Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!