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!
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 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 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 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.