Is there any type of dessert that makes you feel more like a kid than ice cream? Perhaps a wonderfully delicious ice cream cake?
Lucky for us, basic ice cream cakes are easy to find in grocery stores. However, once you begin customizing flavor combinations at specialty ice cream shops, the prices rise rapidly. Customized ice cream cakes are simple to make. You can let your creativity flow with your choices of ice creams, fillings and toppings. Purchase some items pre-made, make them all from scratch or use a combination. The result will be delicious, unique, and refreshing!
I made this ice cream cake for my father, who instilled a love of chocolate, peanut butter and cream filled chocolate cookies in me from an early age. I decided to use store bought ice cream flavors and spend time making the filling and topping from scratch.
Here is what you need to make your own chocolate peanut butter overload ice cream cake:
10” x 3” spring form pan
1.5 Qt. chocolate peanut butter ice cream, just softened
1.5 Qt. vanilla peanut butter ice cream, just softened
30 chocolate cream filled cookies, crumbled
peanut butter filling
and more importantly: space in your freezer that fits your pan
Line your spring form pan with parchment paper. Spread the chocolate peanut butter ice cream into the bottom of the pan and smooth the surface as best you can. Pop the spring form pan back into the freezer and prepare your peanut butter filling. I used my favorite recipe from Seriously Delish by Jessica Merchant. Scoop 1 cup of creamy peanut butter into a heat proof measuring cup. Add 1 tbsp. coconut oil. Microwave for 1 minute and mix. Add 1/2 Cup of 10X sugar and mix well. Stir in half of your crumbled chocolate cream filled cookies. Grab your spring form out of the freezer and spread the peanut butter filling mixture over the top. Then spread your vanilla peanut butter ice cream into the pan. Smooth the surface, and top with the rest of your crumbled cookies. Place your spring form pan into the freezer overnight.
The next day, prepare your ganache topping. I used 1 Cup of vanilla ice cream and heated it in the microwave to just below a simmer. Pour over 8 oz. of semi-sweet chocolate and stir until smooth. Allow the ganache to cool to close to room temperature. Then, working quickly, remove your ice cream cake from the freezer. Take it out of the spring form pan by removing the sides and the parchment and place it on a serving dish. Slowly pour the ganache over the cake and allow it to drip down the sides. If you like, crumble some extra cookies over the top as decoration. Immediately return the cake to the freezer and remove it just before serving.
Happy Father’s Day, Dad!