Basically, I layered the all the ingredients (except for the whipped frosting, sprinkles, and peanut butter cups) in a spring form pan, froze it, then when completely frozen, released it, and frosted and decorated it.
- I crumbled a box of Nabisco Famous Chocolate Wafer Cookies in the food processor and added a half a stick of butter to help them stick. I used half of this crumble (or maybe a little more) as the bottom layer. In retrospect, next time I probably would use Oreos in place of the Wafer Cookies , because the cream would help it stick better.
- Next, I piled on a layer of ice cream. I used Jacques Torres Vanilla Ice Cream Recipe (it's a little hidden in the entire recipe listed, but well worth it.) While not usually a honey fan, I love the flavor that the touch of honey adds to it. Instead of vanilla bean, I used 2 tablespoons of vanilla bean paste. Unfortunately, I used to be able to get this at Trader Joe's for $4.99 a bottle, but as with everything I love from Trader Joes, they stopped carrying it. It's best to use the ice cream right out of the ice cream maker, so have the crust ready to go.
- Next, the remainder of the cookie crumble.
- I then added peanut butter sauce. My friend and I have been trying to reproduce Friendly's sauce. I found a recipe online here, but as I was making it, I thought it wasn't peanut buttery enough, and I added more. I shouldn't have. I think if I had left it as is, it would have been perfect. Thanks Rachelle at the Saucy Little Dish! Spreading was impossible, so I more dropped it on as dollops. I froze this layer while I made the next layer.
- I then added a layer of peanut butter ice cream straight out of the ice cream maker. This recipe was from The Ultimate Peanut Butter Book: Savory and Sweet, Breakfast to Dessert, Hundereds of Ways to Use America's Favorite Spread by Bruce Weinstein and Mark Scarbrough. I love these guys. You can also use the recipe from their The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, And More (my bible in ice cream making) but the one in The Ultimate Peanut Butter Book is more peanut butter, which is what the cake recipients liked! Freeze the cake after this step until frozen solid.
- I then released the cake from the spring form, and frosted it. Frosting was made up of two cups of whipping cream whipped with 1/4 cup cocoa powder and a 1/4 cup granulated sugar until stiff peaks formed.
- I decorated the cake with six Reeses Peanut Butter Cups and chocolate sprinkles, but really, you could do as you please!
Freeze again until the whipped topping is frozen and enjoy!
My apologies for the coloring on both photos. My phone makes them a little too yellow and the quality isn't great, we were impatient to try the cake (which, I forgot to add, was AMAZING, if I do say so myself -- but the guests enjoyed it too), and I am not great at color adjustment!
[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]