Brownie Ice Cream Cake with Peanut Butter
Brownie ice cream cake with Peanut Butter. Every mouth-watering feature of a peanut butter lover's epicurean fantasy or bucket list dessert kind of recipe.
Servings: 8 Servings
Calories: 1062kcal
Ingredients
- 18.3 ounces chewy fudge brownie mix prepared as directed on the box.
- 1 cup roasted peanuts chopped, and divided
- 48 oz peanut butter ice cream softened
- 11.75 ounces hot fudge topping
- 1 ½ cups whipped topping thawed
- 24 mini peanut butter cups
- ¼ cup caramel topping
Instructions
- Preheat oven to 350 degrees.
- Prepare a 13x9 inch pan with foil. Coat with cooking spray.
- Stir ¾ cup peanuts into brownie batter.
- Transfer to pan. Bake until toothpick inserted comes out clean. 30-35 minutes. Let cool.
- Spread ice cream over top. Cover and freeze at least 8 hours. Mix fudge and ¼ cup water. Spread over ice cream.
- Garnish with the last three ingredients and then freeze until set.
Notes
- Make sure your brownies are completely cooled before layering on the ice cream.
- To soften your ice cream so that it's spreadable just place on the counter for 5 minutes or so.
- Store leftovers in the freezer.
Nutrition
Serving: 1Serving | Calories: 1062kcal | Carbohydrates: 148g | Protein: 19g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 60mg | Sodium: 651mg | Potassium: 776mg | Fiber: 6g | Sugar: 103g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 5mg