Baskin-Robbins Peanut Butter Cup Ice Cream Cake
This cake combines smooth peanut butter ice cream, chocolate cake, and whipped cream in a decadently layered masterpiece.
Ingredients
- 1 box chocolate cake mix plus required ingredients
- 2 cups peanut butter ice cream
- 2 cups whipped cream
- 1/2 cup peanut butter cups crushed (optional, but do it anyway)
Instructions
- Bake the chocolate cake and allow it to cool completely.
- Slice the cake into two layers.
- Soften the peanut butter ice cream and spread it on top of the first cake layer.
- Add whipped cream and sprinkle with crushed peanut butter cups.
- Top with the second layer of cake, then repeat with ice cream and whipped cream.
- Freeze for 3-4 hours.
- Garnish with extra crushed peanut butter cups if desired.
Notes
Nutritional values (per serving):
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 11g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
Vitamins and minerals present (per serving):
- Vitamin A: 8%
- Vitamin C: 2%
- Calcium: 10%
- Iron: 4%
- Potassium: 5%
Any additional notes/tips to enhance the flavor for the recipe
- Drizzle with chocolate syrup or add a sprinkle of sea salt for a salted caramel twist.
- Want to get fancy? Add some peanut butter swirls in the ice cream.
- For a thicker, more indulgent cake, use a double layer of cake.