Moose Tracks Ice Cream Cake Recipe

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.
255 grams 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, 300 grams granulated sugar, 300 grams light brown sugar lightly packed, 240 mL canola oil, 2 tsp vanilla extract, 180 grams all-purpose flour spooned and leveled, 1 tsp salt, 60 grams 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.

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

Mix the gelatin with water and allow it to dissolve.
1 tsp gelatin, 1 Tbsp water
Place the peanut butter, 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.
120 grams creamy peanut butter, 2 tsp vanilla bean paste
If the gelatin has set and isn't liquid anymore, microwave it for 5 seconds, until it's liquid again. Pour in the gelatin and mix just until it's combined. Set aside.
In a separate bowl, beat the cream with the sugar at medium speed, just until you get medium-stiff peaks peaks. Don’t over-beat but if you accidentally do and it looks chunky, add another Tbsp of cream to smooth it back out.
60 grams powdered sugar spooned and leveled, 480 mL heavy whipping cream cold
Fold 1/3 of the whipped cream into the peanut butter mixture, followed by another 1/3 and then the last 1/3.

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.
170 grams dark chocolate chips, 240 mL 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.
170 grams mini Reeses cups roughly chopped

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.

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.
120 grams dark chocolate chips, 120 mL heavy whipping cream, 120 grams 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, 120 grams 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.