Brownie cake with a thick layer of Moose Tracks Ice Cream, peanut butter cup fudge, peanut butter whipped cream, and chocolate ganache- the perfect summer dessert!
Brownie cake with a thick layer of Moose Tracks Ice Cream, peanut butter cup fudge, peanut butter whipped cream, and chocolate ganache- the perfect summer dessert!
What is Moose Tracks Ice Cream
Moose Tracks is vanilla ice cream with chocolate fudge swirls and peanut butter cups. There are different variations of this marvelous invention, like Extreme! Moose Tracks, Caramel Brownie Moose Tracks, Mint Moose Tracks, etc. I used the original version and played off those flavors to make the BEST ice cream cake ever.
What’s in the Moose Tracks Ice Cream Cake
Ok, this Moose Tracks Ice Cream Cake has just about everything delicious in it! There’s brownies, peanut butter whipped cream, chocolate ganache, mini peanut butter cups, peanut butter drizzle, etc.
Brownie
I decided on two brownie layers instead of two cake layers because, honestly, I’m just not a fan of frozen cake! In fact, I never cared for ice cream cake until I made this one because frozen cake is just bleh. I tested a few different versions and brownie always wins because frozen brownies are just chewy, not dry.
Peanut butter cup fudge
I wanted something a little more than just brownie, ice cream brownie so I came up with peanut butter cup fudge. It’s basically just really thin chocolate ganache poured over mini peanut butter cups. Refrigerate it so it’s spreadable and then once it’s frozen in the cake, it’s the perfect consistency with the ice cream.
Moose Tracks Ice Cream
Since this ice cream cake was made for Moose Tracks, I obviously used Moose Tracks Ice Cream. I let the ice cream melt a little until it’s spreadable, then I press it into a pan 1 inch smaller than the pan I used for the brownies. I do this because I like to pipe a border or whipped cream around it to keep it more secure. The first time I did it the same size and once the cake began to melt a little, the ice cream bulged out.
Peanut butter whipped cream
This is the first time I’ve ever made peanut butter whipped cream and let me just say, it is phenomenal! BUT don’t forget to add the gelatin because it will melt like right away without it.
Toppings
You can top the cake with whatever you’d like! I did a layer of chocolate ganache drizzle and then I got a second container of Moose Tracks Ice Cream, scooped out a bunch of scoops, froze them on a plate and then place them on top of the frozen cake. Then obviously top with more peanut butter and peanut butter cups.
If I’m being honest, I think it makes the cake look amazing but it’s doing wayyyyy too much lol #forthegram.
How to assemble an ice cream cake
I took some photos of the assembling process because it’s just always easier to see it visually. The order is
brownie
peanut butter cup fudge
ice cream
peanut butter cup fudge
brownie
peanut butter whipped cream all around it
chocolate ganache drizzle
toppings
I piped a border or the peanut butter whipped cream around the fudge and ice cream layers to keep them more secure. The most important part of this assembling process is to freeze the cake between every step, as instructed in the recipe card! If the cake is ever feeling warm and starting to melt, freeze it for 20-30 minutes.
How to store ice cream cake
Once the cake is completely finished and frozen, wrap it fully in plastic wrap and foil and store it in the freezer for 2-3 months. When serving, I like to leave it out for 5-10 minutes before eating.
Thanks so much for reading today’s post, I hope you guys enjoy this cake! If you have any questions, just comment down below and please be patient for a response. Make sure to tag me @baranbakery on Instagram if you make this banana cake. As always, have a blessed day and happy baking!
Brownie cake with a thick layer of Moose Tracks Ice Cream, peanut butter cup chocolate fudge, peanut butter whipped cream, and chocolate ganache- the perfect summer dessert!
1 1/2cup(180g) all-purpose flourspooned and leveled
1tspsalt
3/4cup(60g) unsweetened cocoa powderspooned and leveled
Ice Cream
48ozMoose Tracks ice cream
Peanut Butter Whipped Cream
1tspgelatin
1Tbspwater
1/2cup(125g) creamy peanut butter
1/2cup(60g) powdered sugarspooned and leveled
2tspvanilla bean paste
2cups(480mL) heavy whipping creamcold
Chocolate Ganache (Filling)
1cup(6oz) dark chocolate chips
1cup(8oz) heavy whipping cream
1cup(6oz) mini Reeses cupsroughly chopped
Chocolate Ganache (Topping)
2/3cups(4oz) dark chocolate chips
1/2cups(4oz) heavy whipping cream
1/2cup(125g) peanut butter
Topping
24ozMoose Tracks ice cream
1/2cup(125g) creamy peanut butter
Method
Brownie
Preheat the oven to 325F (163C) and grease and line two 9” baking pans with baking spray and parchment paper.
Begin by microwaving the chocolate chips for 20 second intervals, stirring in between, until they’re melted and smooth.
1 1/2 cup (9oz) dark chocolate chips
In a large bowl, whisk together the eggs, sugar and brown sugar until they’re smooth. Add the oil, the melted chocolate and vanilla extract and mix until they’re fully combined. Add the flour, salt and cocoa powder and fold just until the flour is no longer visible.
6 large eggs room temperature, 1 1/2 cups (300g) granulated sugar, 1 1/2 cup (280g) light brown sugar lightly packed, 1 cup (237mL) canola oil, 2 tsp vanilla extract, 1 1/2 cup (180g) all-purpose flour spooned and leveled, 1 tsp salt, 3/4 cup (60g) unsweetened cocoa powder spooned and leveled
Distribute the batter evenly among the baking pans and bake for 30 minutes. Remove from the oven and allow them to cool to room temperature. Then, cover the top of the pans with foil or plastic wrap and freeze.
Ice Cream
Allow the Moose Tracks ice cream to melt a little until you can press on it. Line an 8” baking pan with plastic wrap and spread the ice cream in it. Cover the top of the ice cream with plastic wrap and freeze until it is fully solid again.
48 oz Moose Tracks ice cream
Peanut Butter Whipped Cream
Mix the gelatin with water and allow it to dissolve.
1 tsp gelatin, 1 Tbsp water
Place the peanut butter, powdered sugar, vanilla and just a couple Tbsp of the heavy whipping cream in a large bowl and use an electric mixer to beat them at medium speed until they’re well combined.
1/2 cup (125g) creamy peanut butter, 1/2 cup (60g) powdered sugar spooned and leveled, 2 tsp vanilla bean paste, 2 cups (480mL) heavy whipping cream cold
Then slowly keep pouring the cream in until the mixture thins out a bit. Once all the cream is added, beat at full speed just until soft peaks form.
If the gelatin has set and isn't liquid anymore, microwave it for 5 seconds, until it's liquid again. Turn the mixer to medium-high speed, pour in the gelatin and beat until stiff peaks form and the whipped cream looks smooth.
Don’t over-beat but if you accidentally do and it looks chunky, add another Tbsp of cream to smooth it back out.
Chocolate Ganache Filling
Place the chocolate chips in a large bowl and set aside. Heat the cream in a small saucepan over low heat just until it begins to simmer and then pour it over the chocolate chips.
1 cup (6oz) dark chocolate chips, 1 cup (8oz) heavy whipping cream
Cover the bowl for 1-2 minutes and then slowly stir until it’s fully combined and smooth. Allow it to cool to room temperature and then fold in the mini Reeses cups. Cover and set aside until ready to use.
1 cup (6oz) mini Reeses cups roughly chopped
Assemble
Once the brownies and the ice cream are frozen and the chocolate ganache filling and peanut butter whipped cream are done, then begin assembling.
Place the first layer of brownie on a flat surface. Then pipe a border of peanut butter whipped cream around the edge of the brownie and fill it in with half of the chocolate Reeses mixture. Freeze the cake for 20 minutes.
Then, place the ice cream on top, pipe some whipped cream around the ice cream (because it’s smaller than the brownie) and freeze the cake for another 20 minutes.
Pipe another border of the whipped cream and fill with the rest of the chocolate Reeses mixture. Freeze the cake for another 20 minutes.
Place the last brownie on top, upside down. Freeze the cake for a few hours until it feels very firm.
Refrigerate the whipped cream while the cake is in the freezer. Then, use the rest of the whipped cream to frost the cake. Freeze the cake again for at least another 30 minutes.
Chocolate Ganache Topping
Repeat the instructions from the Chocolate Ganache Filling and spread it on top of the frozen cake, letting it run down the sides. Freeze the cake again.
2/3 cups (4oz) dark chocolate chips, 1/2 cups (4oz) heavy whipping cream, 1/2 cup (125g) peanut butter
Meanwhile scoop out Moose Tracks ice cream, place them on a plate and freeze the plate. Once the scoops are frozen solid again, stack them on top of the cake. Freeze the cake again.
24 oz Moose Tracks ice cream, 1/2 cup (125g) creamy peanut butter
Warm up the peanut butter in the microwave, for about 10 seconds, until it’s runny. Pour the peanut butter on top of the ice cream scoops and serve.
Store in the freezer and serve cold (best if you let it sit out for 10-20 minutes before eating.
The brownie part is good . 5 stars. Double the inside ganache and Reese’s layers, because there is just not enough to cover. And do not attempt to whip peanut butter with cream; it does not work. Zero stars. This cake took hours, barely fit in the freezer, and was nearly impossible to cut. And after all that, my family commented that it would be better as ice cream scooped over brownie, with the ganache and peanut butter drizzled over the top.
This sounds and looks amazing, but feels complicated. I don’t see a print button. I feel I need to go back and forth to reference previous paragraphs/instructions. Can a printable copy be emailed to me? I am older and more of a novice to something like this. It would be very helpful. Thank you
The peanut butter whip cream is not working… Very runny and then of course I whipped it too much and now it’s chunky and I keep adding a bit more whip cream and it remains chunky…. Very disappointed… And expensive! I have to throw it out. I am just going to make butter cream icing…
Hi Nadine, try whipping it on a lower slightly lower speed if you’re going from runny to chunky too fast.
I don’t recommend buttercream for an ice cream cake, it will freeze hard and will make serving difficult. If anything I would use plain whipped cream or even cool whip instead.
The peanut butter whipped cream section of this recipe DOES NOT work.
Linda
I’m making this for an upcoming birthday and am sooo excited about it! Besides the brownie and ice cream is there anything else that can be prepared in advance? The whipped cream or ganache filling and maybe stored in the refrigerator until ready to use?
Hi Arlene, peanut butter isn’t crucial to the recipes structure, it’s mostly just for flavor so you can replace it with anything really. I would do caramel, any other nut butter or sunbutter.
Hi Chris! Yes of course, you can halve all of the recipes and you can even do both the ice cream and the brownies in a 6inch pan, just make sure to freeze it often so the ice cream doesn’t melt!
Hi there, this looks great and I will certainly make it. You did say to not forget to put in the gelatin in the peanut butter whipped cream, but I do not see it in the recipe. So how much should I use?
The brownie part is good . 5 stars. Double the inside ganache and Reese’s layers, because there is just not enough to cover. And do not attempt to whip peanut butter with cream; it does not work. Zero stars. This cake took hours, barely fit in the freezer, and was nearly impossible to cut. And after all that, my family commented that it would be better as ice cream scooped over brownie, with the ganache and peanut butter drizzled over the top.
This sounds and looks amazing, but feels complicated. I don’t see a print button. I feel I need to go back and forth to reference previous paragraphs/instructions. Can a printable copy be emailed to me? I am older and more of a novice to something like this. It would be very helpful. Thank you
The peanut butter whip cream is not working… Very runny and then of course I whipped it too much and now it’s chunky and I keep adding a bit more whip cream and it remains chunky…. Very disappointed… And expensive! I have to throw it out. I am just going to make butter cream icing…
Hi Nadine, try whipping it on a lower slightly lower speed if you’re going from runny to chunky too fast.
I don’t recommend buttercream for an ice cream cake, it will freeze hard and will make serving difficult. If anything I would use plain whipped cream or even cool whip instead.
The peanut butter whipped cream section of this recipe DOES NOT work.
I’m making this for an upcoming birthday and am sooo excited about it! Besides the brownie and ice cream is there anything else that can be prepared in advance? The whipped cream or ganache filling and maybe stored in the refrigerator until ready to use?
Hi Linda, the ganache can be made ahead of time and just brought back to room temp if it’s too stiff to work with 🙂 I would make the whip cream fresh!
If peanut butter can not be used, what would you suggest to swap it and the Reese’s out? Marshmallow? Caramel?
Love this cake , thank you!!
Hi Arlene, peanut butter isn’t crucial to the recipes structure, it’s mostly just for flavor so you can replace it with anything really. I would do caramel, any other nut butter or sunbutter.
Can you half the recipe to make your usual 6 inch cakes…now that I have the pans and smaller family I like to use them..,?
Hi Chris! Yes of course, you can halve all of the recipes and you can even do both the ice cream and the brownies in a 6inch pan, just make sure to freeze it often so the ice cream doesn’t melt!
Hi there, this looks great and I will certainly make it. You did say to not forget to put in the gelatin in the peanut butter whipped cream, but I do not see it in the recipe. So how much should I use?
omg thanks so much for pointing that out, that would’ve been a disaster! I updated it, hope you enjoy it!