For my birthday, I had my make a special cake, something that I don’t get to have every day. While digging through numerous recipes on Pinterest, I came across this ice cream cake. When it comes down to it, I really only used it for inspiration, and used other recipes.
For the cake, I used this recipe (but used a gluten free box mix so that my daughter could have some).
For the ice cream, I used Bryer’s Reese’s ice cream.
For the icing, I used this Peanut Butter Buttercream recipe.
Instructions:
Bake 2 8-inch rounds. Let them cool, and then slice horizontally, so that you have 4 8-inch rounds.
Take your ice cream and peel the box away from it. Slice it about 1/4 inch thick.
Lay down a layer of cake onto your cake plate. Later 1/3 of the ice cream on top of it, following with the cake, until all of the cake and ice cream is gone.
Place it in the freezer while you make the icing.
This peanut butter icing recipe was awesome! But I think a nice chocolate buttercream would be pretty good, too.
Once your ice cream cake has frozen solid, ice it quickly so it doesn’t melt. Add some melted hot fudge on top and chopped Reese’s peanut butter cups, and pop it back in the freezer to chill.
Take out of the fridge 10-20 minutes before serving so it can soften enough to cut.
