Best 3 Easy Brownie And Peanut Butter Cup Ice Cream Cake Recipes

With its delectable combination of rich chocolate brownie, creamy peanut butter cup ice cream, and a hint of peanut butter sauce, this easy-to-make ice cream cake is sure to satisfy your sweet cravings. The perfect dessert for any occasion, this cake will be a hit with family and friends alike. And the best part? It doesn't require any baking, making it a breeze to prepare.

Let's cook with our recipes!

PEANUT BUTTER CUP BROWNIES

Peanut Butter Cup Brownies image

This is a yummy treat that everyone will love!!

Provided by Erin

Categories Desserts Cookies Peanut Butter Cookie Recipes

Yield 6

Number Of Ingredients 5

Ingredients

1 (19.8 ounce) package brownie mix
¼ cup vegetable oil
3 tablespoons water
1 egg
20 miniature chocolate covered peanut butter cups, unwrapped

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine brownie mix, oil, egg and water in a large bowl. Stir 50 strokes with a spoon.
Place batter in a cupcake pan (cupcake wrappers recommended). Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking. Let them cool and then they're ready to eat!!

Nutrition Facts : Calories 627.9 calories, Carbohydrate 85.2 g, Cholesterol 32.6 mg, Fat 31.7 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 6.6 g, Sodium 373.5 mg, Sugar 12.3 g

EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE

Easy Brownie and Peanut Butter Cup Ice Cream Cake image

Make this easy delicious summer ice cream cake a day ahead to allow time for the whole thing to freeze adequately. This is a delicious cake that I make for my husband. He prefers brownies to cake and he just loves ice cream. I added the Reese's® Peanut Butter Cups because the grand kids and their nanny love them too! It is a great all-in-one cake and ice cream cake. I hope you enjoy it!

Provided by Ellen Bancroft Ziegler

Categories Desserts Frozen Dessert Recipes Ice Cream Cake Recipes

Time 3h20m

Yield 12

Number Of Ingredients 15

Ingredients

cooking spray
2 cups white sugar
1 ½ cups all-purpose flour
1 cup butter, melted
4 eggs
½ cup chopped walnuts
½ cup cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon salt
½ gallon vanilla ice cream with fudge and caramel swirls
1 cup caramel ice cream topping
1 (13 ounce) package miniature peanut butter cups (such as Reese's® Minis)
2 cups fudge ice cream topping
2 cups prepared chocolate buttercream frosting, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
Frost cake with chocolate frosting and top with remaining peanut butter cups.

Nutrition Facts : Calories 1197.6 calories, Carbohydrate 171.1 g, Cholesterol 143.5 mg, Fat 55.5 g, Fiber 5.6 g, Protein 13.9 g, SaturatedFat 25.9 g, Sodium 749.9 mg, Sugar 121.5 g

PEANUT BUTTER BROWNIE CUPS

Peanut Butter Brownie Cups image

-Karen Presbrey, Pascoag, Rhode Island

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 2

Ingredients

1 package (21-1/2 ounces) fudge brownie mix
15 to 18 miniature peanut butter cups

Steps:

Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. , Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts :

Tips:

Use high-quality ingredients for the best flavor. This means using real butter, eggs, and chocolate.
Don't overmix the batter. Overmixing will make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
When making the frosting, be sure to beat the butter and sugar together until they are light and fluffy.
Add the peanut butter cups to the frosting just before spreading it on the cake. This will help to prevent the peanut butter cups from melting.
Serve the cake immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This brownie and peanut butter cup ice cream cake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!