Reese’s Peanut Butter Cup Brownie Ice Cream Cake

Part I- Make brownie batter according to packaged directions by mixing the dry mix with the additional required ingredients specified in mix package (typically water, eggs and oil). Pour into greased 10 inch Springform pan. (You may want to wrap your pan in foil if it isn’t completely leak proof.) Melt 1/2 cup 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. Microwave peanut butter for 30 seconds or so to melt. Stir peanut butter into ice cream until incorporated. Pour over top of cooled brownie and smooth the top. Cover with plastic wrap and freeze until solid, at least 2 hours.

Part III- Whip cream with sugar and vanilla until firm peaks form. Chop up mini Reese’s Peanut Butter Cups into smaller pieces being sure to reserve 5 whole peanut butter cups for the top. 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 mixture, reserving 1/2 cup. Press chopped Reese’s into the sides of the cake. Pipe 5 rosettes onto top of cake with reserved whipped cream. Sprinkle cocoa over top the entire cake. Place 5 whole mini Reese’s into rosettes. Store in freezer until ready to serve.

To serve, remove cake from freezer 5-10 minutes before serving. Dip a large knife into a cup of very hot water to help cut through the cake easier. The first piece will be tough to remove, but after that, it should get much easier.