I can’t believe Dagmar’s sweet sixteen surprise party was over a month ago – and I’m just now getting the post written about her amazing birthday cake!

Dagmar is my aspiring chef – so you know this cake had some thought behind it!

We started weeks ahead of the day with some high level negotiations. The flavor profile was easy – chocolate and peanut butter. Finding the right recipe however – was not.

We both scoured recipe books and the web for that perfect combination of ice cream – chocolate – peanut butter and specialness.

Finally – we hit on a compromise using two different recipes – one from a Taste of Home magazine, and one from a favorite food blog Eggs on Sunday. The result was a rich and decadent hit!

It was easy to prepare and – the real selling point – could be made several days ahead of time since it’s kept in the freezer.

Just remember to allow time for the cake to freeze up between layers!

Chocolate Peanut Butter Cup Ice Cream Cake

2 cups crushed Oreo cookies
4 Tablespoons butter (melted)
1/2 gallon chocolate ice cream
1- 1/4 cup Reese’s Peanut Butter cups – coarsely chopped
3 ounces cream cheese
1/3 cup crunchy peanut butter
3/4 cup powdered sugar
1/4 cup milk
1 cup Cool Whip
8 ounces semi-sweet chocolate chips
1/2 cup heavy cream

Mix the crushed Oreo cookies and the melted butter to make a crust. Press into the bottom of a 9 inch springform pan and freeze for about an hour.

Slightly soften the chocolate ice cream and press about 1/2 of it in a nice layer on top of the Oreo cookie crust. (We didn’t measure things very well – just eyeballed a nice layer and pressed it in!) Sprinkle about 1/3 of the peanut butter cups on the ice cream and freeze for about an hour.

While this layer is freezing, mix the cream cheese and peanut butter in a bowl. Add the powdered sugar and milk, mixing well. Fold in the whipped cream.

Spread the cream cheese layer over the chocolate ice cream/peanut butter cup layer, sprinkle with another 1/3 of the chopped peanut butter cups and freeze for another hour.

Spread the remaining chocolate ice cream over the cream cheese mixture and freeze for yet another hour.

Meanwhile  – melt the chocolate chips and heavy cream together, stirring until the mixture is smooth.  Let it cool for a few minutes so you don’t melt the ice cream when you pour it on!

Remove the springform pan full of chocolate -peanut butter goodness from the freezer and carefully pour the chocolate ganache over it. Sprinkle with the remaining peanut butter cups, cover with plastic wrap and freeze for at least an hour – although overnight is better.

To serve, dip a knife in warm water, wipe it dry and go around the outside of the springform pan to loosen it. Release the sides of the pan and admire your handiwork!

This should serve about 12 – or just 5 hungry chocolate loving teen-age girls! (I’m just kidding my wonderful daughters and nieces!)  😉

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace, Tasty Tuesdays at Balancing Beauty and Bedlam and Tuesdays at the Table at All the Small Stuff.