Ice Cream Cake with Peanut Butter Crunchies

Happy birthday to me and, true to form, I've made my own birthday cake. This year I took a break from my normal cheesecake obsession to recreate a childhood favorite. Since my birthday falls in the middle of summer, my mother always got me an ice cream cake and it's about damn time I tried to make my own.

Can we all agree that the best part of an ice cream cake is the layer of crunchies in the middle? I absolutely lived for those. But as great as ice cream is, I always wished there was a layer of actual cake in my ice cream cake.

So, my grown up recreation sandwiches the vanilla ice cream between two halves of a chocolate cake. The mysterious crunchies can be recreated (thank you, Google!) with Oreo cookies and a bottle of magic shell. The first time I tested the recipe, it was with the leftovers from a package of peanut butter Oreos. If you haven't tried those, by the way, go find them and buy them all.

The grocery store was sold out of them this week so I just added some peanut butter to the mixture. And then I decided to make a peanut butter glaze for the top because more peanut butter is good. So, basically, my birthday cake is almost like the best damn ice cream sandwich cookie ever. And I plan to savor every bite. Enjoy!

Yield: 10 Servings

Author: Anita Schecter

Ice Cream Cake with Peanut Butter Crunchies

prep time: 25 Mcook time: 30 Mtotal time: 55 M

Recipe for a cake with layers of chocolate cake, vanilla ice cream and peanut butter crunchies.

ingredients:

• Cake:
• 1 Package devil's food cake mix
• 1 Gallon vanilla ice cream, slightly softened
• 2 Sleeves from a 3 sleeve package of Oreo cookies
• 1 Bottle (approximately 7 oz.) Magic Shell
• 1/4 Cup peanut butter
• 
  
• Peanut Butter Glaze:
• 1/2 Cup powdered sugar
• 2 Tablespoons whole milk
• 2 Tablespoons peanut butter
• Pinch of sea salt

instructions:

How to cook Ice Cream Cake with Peanut Butter Crunchies

1. Bake the cake in an 8" round tin, according to package directions, and allow to cool completely. Slice in half, horizontally.
2. Line another 8" round tin with plastic wrap and fill with the softened vanilla ice cream. Place in the freezer to harden completely.
3. Add the Oreos to a food processor and pulse 15 to 20 times until you have small bits but not dust. Transfer to a bowl and stir in the Magic Shell and the 1/4 cup of peanut butter.
4. To make the glaze, whisk together the powdered sugar, milk, peanut butter and sea salt in a small bowl.
5. To assemble the cake, place the bottom half of the chocolate cake on a round serving plate. Top with the crunchies. Remove the plastic wrap from the frozen ice cream round and place on top of the crunchies. Top with the second half of the cake and drizzle with the peanut butter glaze. Put back in the freezer to harden before serving.

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