ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

Chocolate Peanut Butter Ice Cream Cake

by
  • Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
  • Add powdered sugar and vanilla extract and continue beating until stiff peaks form.
  • Transfer to a piping bag with your desired tip and pipe swirls on top of cake.

Decorate Cake

  • Remove ice cream cake from freezer and remove from springform pan. The cake may need to sit for a few minutes before it will easily release.
  • Drizzle room temperature hot fudge sauce over the top of the cake and pipe whipped cream swirls. Top each whipped cream swirl with a Reese’s mini.
  • Serve immediately.

Notes

Tools Needed

9″ Springform Pan

Nutrition

Calories: 609kcal | Carbohydrates: 66g | Protein: 9g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 110mg | Sodium: 280mg | Potassium: 468mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 1mg

ADVERTISEMENT

ADVERTISEMENT

Leave a Comment