It’s birthday season in our house and we are pulling out all the stops! This Resses peanut butter cup ice cream cake has two types of ice cream, a layer of fudge and is topped with homemade whipped cream! Dig into this incredible ice cream cake to satisfy your sweet tooth!
<g class=”gr_ gr_566 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace” id=”566″ data-gr-id=”566″>Resses</g> Peanut Butter Cup Ice Cream Cake
Ingredients
- 1.5 Quart vanilla ice cream
- 1.5 Quart moose tracks ice cream
- 1-14.5 ounce jar hot fudge sauce
- 24 reeses peanut butter cups
- 8 ounces heavy cream
- 3 Tablespoons granulated sugar
- bar of chocolate to make chocolate curls on top-optional
Instructions
- Using a springform pan line the edge of the pan with 16 resses peanut butter cups.
- Take softened moose tracks ice cream and spread on the bottom of the pan
- Put in freezer for 15 minutes
- Microwave hot fudge sauce for 15 seconds to make it pourable
- Pour the whole jar of hot fudge on top of the moose tracks ice cream, spread around
- Put in freezer for 15 minutes
- Take 8 resses peanut butter cups and cut in half, place 16 halves around the pan
- Take softened vanilla ice cream and spread on top of fudge
- Put in freezer for 15 minutes
- While ice cream is hardening, make the whipped cream.
- Whip together heavy cream and sugar until you have very thick whipped cream
- Spread whipped cream on top of vanilla ice cream
- Using a vegetable peeler, peel some chocolate curls on top of whipped cream layer(optional)
- Place in freezer for at least 90 minutes before serving. Remove from the springform and place onto a serving platter.
- Enjoy 🙂
- **I have also made this with oreo cookies, and cookies and cream ice cream**
3.5.3208
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