Chocolate Peanut Butter Cup Ice Cream Cake


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!)  😉


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.

Truffle Lover’s Cupcakes

Truffle Lover's Cupcakes I will confess that the it was the name of these cupcakes that caught my attention. (We all know I have a truffle addiction!)

But it was the simple instructions that sold me on these little gems!

After a very busy day, we were able to whip these up in a few minutes.

The ganache frosting was fast and easy and made for delicious licking! (and yes I shared – a little bit!)

Truffle Lover’s Cupcakes


1 package chocolate cake mix with pudding
1 1/3 cup water
1/2 cup oil
3 eggs
1/2 cup miniature chocolate chips
1/3 cup toasted almonds
1 teaspoon almond extract
1 teaspoon vanilla

In large bowl beat together cake mix, water, oil, and eggs. Stir in the almond and vanilla extracts.

Fold in the chocolate chips and almonds.

Pour into 24 regular sized muffin cups. Bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.

Cool completely.


1/3 cup whipping cream
1/2 cup chocolate chips

In a heavy saucepan heat whipping cream over medium high heat until hot but not boiling. Remove from heat and stir in the chocolate chips until melted and smooth.

Let this sit for about 5 minutes. Then dip the tops of the cupcakes into the ganache and sprinkle with mini chocolate chips or slivered almonds for garnish.

Store loosely covered in the refrigerator.


Soft and Chewy Chocolate Drop Cookies

The recipe for these yummy treats caught my sister’s attention on the back of a Baker’s Unsweetened Chocolate box.

She (of course!) chose my visit to experiment with them.

We were especially excited to test the glaze, hoping that it would have a taste and texture similar to ganache.

It was quite good, but not quite ganache. The recipe did make plenty though (or we ate too much dough and didn’t get enough cookies!) so we could slather the cookies in it!

Soft and Chewy Chocolate Drops

Melt in microwave on high for 2 minutes: 4 squares unsweetened chocolate and 3/4 cup (1 1/2 sticks) of butter. Stir until chocolate is completely melted.

Add 2 cups of sugar; mix well.

Blend in 3 eggs and 1 tsp. of vanilla.

Add 2 1/2 cups flour. Mix well.

Cover and refrigerate 1 hour or until the dough is easy to handle.

Shape dough into 1 inch balls; place 2 inches apart on greased baking dishes.

Bake 8 minutes or just until set. (Do not over bake.) Let stand on baking sheet one minute before transferring to wire cooling racks. Cool completely.


Chop 6 squares of semi-sweet baking chocolate into small pieces. Place in a microwave safe bowl with 1- 8 oz. tub of Cool Whip frozen whipped topping.

Microwave on high for 1 1/2 minute until chocolate is completely melted, stirring after ever minute.

Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is set.

Makes 5 dozen cookies.