Reese’s Peanut Butter Brownie Ice Cream Cake

Ingredients:

1 family sized box brownie mix (18.3 oz.)

1/2 cup smooth peanut butter

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2 – 1.5 quarts vanilla ice cream

Candy pieces
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1 12 oz. package mini Reese’s peanut butter cups, wrappings removed

1 cup heavy whipping cream

1/4 cup sugar

1/2 teaspoon vanilla extract

Chocolate Syrup for topping

Directions:

Part I- Make brownie batter according to packaged directions. Pour into greased 10 inch spring form pan. Melt peanut butter in microwave for 30 seconds or so. Drop by the spoonful onto brownie batter. Using a butter knife, swirl peanut butter into brownie batter. Bake at 325 degrees for 45-55 minutes. Let cool completely.

Part II- Scoop vanilla ice cream into large bowl and break apart as best as possible. Microwave ice cream for 30 second intervals, stirring until ice cream is easier to stir and is smooth. Mix in chopped up candy pieces. Pour over top of cooled brownie and smooth the top. It should be filled completely to the top of the pan. Cover with plastic wrap and freeze until solid, at least 2 hours.

Part III- Whip cream with sugar and vanilla until firm peaks form. Remove ice cream cake from freezer. Run a long skinny knife along edges of cake to loosen and then unlatch and remove sides of springform pan. Frost cake with whipped cream . Crumble chopped Reese’s into the top of the cake. Drizzle the chocolate syrup over the entire cake. Store in freezer until ready to serve.

To serve, remove cake from freezer 5-10 minutes before serving. Dip your large knife into a cup of very hot water to help cut through the cake easier.

Servings: 16 slices, at least!