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.
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.
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
- peanut butter cup fudge
- ice cream
- peanut butter cup fudge
- peanut butter whipped cream all around it
- chocolate ganache drizzle
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!
- 1 1/2 cup (9 oz) dark chocolate chips
- 6 large eggs
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 cup (280g) brown sugar
- 1 cup (237mL) oil
- 2 tsp vanilla extract
- 1 1/2 cup (180g) flour, spooned and leveled
- 1 tsp salt
- 3/4 cup (60g) cocoa powder, spooned and leveled
- 48 oz Moose Tracks ice cream
PEANUT BUTTER WHIPPED CREAM
- 1 tsp gelatin
- 1 Tbsp water
- 1/2 cup creamy peanut butter
- 1/2 cup (60g) powdered sugar
- 2 tsp vanilla bean paste
- 2 cups heavy whipping cream
CHOCOLATE GANACHE (Filling)
- 1 cup (6 oz) dark chocolate chips
- 1 cup (8 oz) heavy whipping cream
- 1 cup (6 oz) mini Reeses cups, roughly chopped
CHOCOLATE GANACHE (Topping)
- 2/3 cups (4 oz) dark chocolate chips
- 1/2 cups (4 oz) heavy whipping cream
- 1/2 cup peanut butter
- 24oz Moose Tracks ice cream
- 1/2 cup creamy peanut butter
Preheat the oven to 325F 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.
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.
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.
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.
PEANUT BUTTER WHIPPED CREAM
Mix the gelatin with water and allow it to dissolve.
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.
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.
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.
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.
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.
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.
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Amount Per Serving: Calories: 761Total Fat: 51gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 172mgSodium: 558mgCarbohydrates: 63gFiber: 4gSugar: 48gProtein: 17g
Nutrition information may not be fully accurate.