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Delectable Ice Cream Cake
Author: Jackie
  • 2 cups semisweet chocolate chips
  • 16 tablespoons unsalted butter (2 sticks)
  • 2 cups sugar
  • 4 large eggs
  • 1 and ½ cup flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 4 tablespoons milk or cream
  • 1 gallon of ice cream , softened on the counter for about 10 minutes.
  • 2 cups Butterfinger® Peanut Butter Cups Minis
  • Caramel and Hot Fudge sauce to drizzle
  1. Preheat your oven to 350 degrees, grease a 2 8 in cake pans with non stick cooking spray.
  2. Melt butter and chocolate chips in the microwave on high for 1 minute.
  3. Remove from microwave and stir together.
  4. If the choc/butter mixture is not completely melted, put back in microwave for 30 sec.
  5. Let mixture sit for about 5 minutes to cool slightly.
  6. Add eggs and sugar and whisk together rapidly.
  7. Add the flour salt and milk, and whisk together to mix. Pour into baking dish.
  8. Bake for 30 min.
  9. Cool completely then chill for about 20 minutes before adding ice cream.
  10. Layer half a gallon of ice cream onto a brownie layer.
  11. Top with ½ cup Butterfinger® Peanut Butter Cups Minis.
  12. Place second brownie layer onto of ice cream.
  13. Add the remaining ½ gallon of ice cream and top with ½ cup Butterfinger® Peanut Butter Cups
  14. Minis
  15. Freeze cake for at least 1 hour.
  16. When ready to serve, drizzle with caramel and hot fudge sauce and top with remaining chocolate candies.
  17. Slice, serve, and enjoy!