Ingredients with Measurements:
- 1 box chocolate cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup water
- 1/2 gallon vanilla ice cream
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1/2 cup chocolate chips
- 1/4 cup chopped peanuts
Special equipment needed:
- 9-inch springform pan
- parchment paper
- electric mixer
- rubber spatula
- small saucepan
- microwave-safe bowl
Step-by-step instructions:
Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large mixing bowl, combine the cake mix, vegetable oil, eggs, and water. Mix until well combined.
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan.
In a large mixing bowl, let the vanilla ice cream soften at room temperature for about 10 minutes.
In a separate bowl, mix together the peanut butter, powdered sugar, and heavy cream until smooth.
Fold the peanut butter mixture into the softened ice cream until well combined.
Spread the ice cream mixture over the cooled cake, smoothing it out with a rubber spatula.
Place the cake in the freezer for at least 2 hours or until the ice cream is firm.
Melt the chocolate chips in a small saucepan over low heat or in the microwave in 30-second intervals, stirring until smooth.
Remove the cake from the freezer and drizzle the melted chocolate over the top.
Sprinkle the chopped peanuts over the chocolate.
Return the cake to the freezer for at least 30 minutes or until the chocolate is set.
To serve, remove the cake from the springform pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Freezing time: 2-3 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories: 550
Fat: 34g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 470mg
Carbohydrates: 56g
Fiber: 2g
Sugar: 37g
Protein: 9g
Substitutions for ingredients:
- Instead of vanilla ice cream, you can use any flavor of ice cream you prefer.
- You can use crunchy peanut butter instead of creamy peanut butter.
- Instead of chocolate chips, you can use chopped chocolate or chocolate shavings.
Variations:
- You can add chopped Reese's peanut butter cups to the ice cream mixture for extra peanut butter flavor.
- You can use a different flavor of cake mix, such as yellow or white cake.
- You can add a layer of hot fudge sauce between the cake and ice cream layers.
Tips and tricks:
- Make sure the cake is completely cooled before adding the ice cream layer.
- Use a rubber spatula to spread the ice cream evenly over the cake.
- Freeze the cake for at least 2 hours before adding the chocolate and peanuts.
- To make it easier to remove the cake from the springform pan, run a knife around the edges before releasing the sides.
Storage instructions:
Store the Peanut Butter Cup Ice Cream Cake in the freezer, covered with plastic wrap or aluminum foil, for up to 1 week.
Reheating instructions:
This cake is best served frozen, but if you prefer a softer texture, let it sit at room temperature for a few minutes before serving.
Presentation ideas:
Serve the Peanut Butter Cup Ice Cream Cake on a cake stand or platter, garnished with extra chopped peanuts and chocolate shavings.
Garnishes:
Chopped peanuts and chocolate shavings.
Pairings:
Serve the Peanut Butter Cup Ice Cream Cake with a glass of cold milk or a scoop of whipped cream.
Suggested side dishes:
This cake is a dessert on its own, but you can serve it with fresh fruit or a side of cookies.
Troubleshooting advice:
- If the ice cream mixture is too soft, freeze it for a few minutes before spreading it over the cake.
- If the chocolate is too thick to drizzle, add a little vegetable oil to thin it out.
Food safety advice:
Make sure to keep the cake frozen until ready to serve to prevent bacterial growth.
Food history:
Ice cream cakes have been around since the early 1900s, but the Peanut Butter Cup Ice Cream Cake is a modern twist on a classic dessert.
Flavor profiles:
This cake is rich and creamy with a chocolate and peanut butter flavor.
Serving suggestions:
Serve this cake at a summer barbecue or a birthday party.
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