Ice Box Cafe Peanut Butter Ice Cream Cake

Name: Ice Box Cafe Peanut Butter Ice Cream Cake
Prep time: 1 h 34 min
Cook time: 1 h 34 min
Total time: 1 h 34 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 pint chocolate ice cream; 237 milliliters coffee, brewed strongly; 473 milliliters creamy peanut butter; 237 milliliters Dutch cocoa powder; 3 eggs; 237 milliliters milk; 237 milliliters oil; 1 pinch Pinch salt; 473 milliliters sugar; 1 teaspoon vanilla extract; 1 pint vanilla ice cream

This recipe serves 6. One serving contains 1374 calories, 39g of protein, and 70g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 1 hour and 34 minutes. Head to the store and pick up salt, baking powder, vanillan ice cream, and a few other things to make it today.

Instructions

To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Baking Paper

Baking Pan

Oven

Combine the oil and the sugar in mixer until well blended.

Ingredients you will need

Sugar

Cooking Oil

Equipment you will use

Blender

Add the eggs and the vanilla extract and continue to mix until well blended.

Ingredients you will need

Vanilla Extract

Egg

Add the milk and the coffee.

Ingredients you will need

Coffee

Milk

Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.

Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.

Ingredients you will need

Chocolate

Equipment you will use

Oven

Skewers

Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.

Ingredients you will need

Chocolate

Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.

Ingredients you will need

Chocolate

Ice Cream

Wrap

Equipment you will use

Plastic Wrap

Oven

Frying Pan

Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny.

Ingredients you will need

Chocolate Ice Cream

Spread

Equipment you will use

Blender

Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.

Ingredients you will need

Chocolate

Ice Cream

Spread

Equipment you will use

Spatula

Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream.

Ingredients you will need

Peanut Butter

Chocolate Ice Cream

Spread

Equipment you will use

Microwave

Spatula

Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.

Ingredients you will need

Peanut Butter

Chocolate

Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread.

Ingredients you will need

Vanilla Ice Cream

Spread

Equipment you will use

Blender

Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Spatula

To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.

Ingredients you will need

Vanilla Ice Cream

Whipped Cream

Chocolate

Wrap

Equipment you will use

Plastic Wrap

Frying Pan

If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation.

Drizzle with melted chocolate.

Ingredients you will need

Chocolate

Equipment

Ingredients

Servings:

473milliliters

all purpose flour 1teaspoon

baking powder 2teaspoons

baking soda 1pint

chocolate ice cream 237milliliters

coffee, brewed strongly 473milliliters

creamy peanut butter 237milliliters

Pinch salt 473milliliters

sugar 1teaspoon

vanilla extract 1pint

vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.