How to Make Ice Cream Cake

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!

dark chocolate chips eggs granulated sugar light brown sugar oil vanilla extract AP flour salt unsweetened cocoa powder



ice cream

Moose Tracks ice cream

gelatin water creamy peanut butter powdered sugar vanilla bean paste heavy cream

whipped cream

ganache filling

dark chocolate chips heavy cream mini Reeses cups

dark chocolate chips heavy cream peanut butter

ganache topping


Moose Tracks ice cream creamy peanut butter

STEP 1: Whisk together eggs, sugar & brown sugar. Mix in oil, melted chocolate & vanilla extract. Add flour, salt & cocoa powder & fold.

STEP 2: Distribute the batter into two 9 inch baking pans & bake at 325F for 30 minutes. Remove from the oven & allow to cool.

STEP 3: Line an 8” baking pan with plastic wrap and spread slightly melted ice cream in it. Cover the top of the ice cream with plastic wrap and freeze until it is solid.

STEP 4: Mix the gelatin with water and allow it to dissolve. Beat peanut butter, powdered sugar, vanilla & a few Tbsp of heavy cream.

STEP 5: Slowly pour in the rest of the cream & beat at full speed. Pour in the gelatin & beat until stiff peaks form.

STEP 6: Heat the cream for the ganache and pour over the chocolate chips. Cover 2 minutes & then stir until fully combined. Allow it to cool before folding in mini Reeses cups.

STEP 7: To assemble, pipe a border of peanut butter whipped cream around the edge of the 1st layer of brownie & fill with half the chocolate Reeses mixture. Freeze for 20 minutes.

STEP 8: Place the ice cream on top, pipe some whipped cream around the ice cream & freeze for another 20 minutes.

STEP 9: Pipe another border of whipped cream & fill with the rest of the chocolate Reeses mixture. Freeze for 20 minutes.

STEP 10: Place the last brownie on top, upside down. Freeze for a few hours until firm. Refrigerate the whipped cream while the cake is in the freezer.

STEP 11: Use the rest of the whipped cream to frost the cake. Freeze the cake again for at least another 30 minutes.

STEP 12: Make chocolate ganache for the topping & spread it on the cake, letting it run down the sides. Freeze the cake again.

STEP 13: Scoop out Moose Tracks ice cream on a plate & freeze, then stack them on top of the cake. Freeze again. Pour warm peanut butter on the ice cream scoops & serve.

Click the link below for the full recipe!