Peanut Butter Cup Ice Cream Cake

One Year: Moroccan-Inspired Grated Carrot Salad
Two Years: The Best Granola
Three Years: Salty Brown Butter Double Chocolate Chip Cookies
Four Years: Garlicky Guacamole with Red Bell Pepper

Peanut Butter Cup Ice Cream Cake
Makes 1 Two-Layer Ice Cream Cake

Chocolate Chocolate Chip Peanut Butter Buttercream:
2 tbsp (1/4 stick) unsalted butter, at room temperature
2 tbsp creamy peanut butter
2 tbsp ovaltine powder
1 tbsp unsweetened cocoa powder
1 cup confectioner’s sugar, divided
1 tsp pure vanilla extract
3 tbsp whole milk
1/2 cup semisweet chocolate chips
4 Reese’s Peanut Butter Cups, chopped

Cake:
1/2 recipe (i.e., 1 9-inch cake layer) Yellow Birthday Cake*
3 cups peanut butter cup ice cream (I used Moose Tracks)

Frosting:
In a medium bowl, beat together butter and peanut butter until creamy. Beat in ovaltine and cocoa powder. Beat in confectioner’s sugar in quarters, alternating with the vanilla and 3 tbsp of milk. If needed, beat in an additional tbsp of whole milk to ensure desired consistency. Stir in chocolate chips. Set aside and put together ice cream cake layers.

Cake:
Soften ice cream for about 3-5 minutes before use. Prepare one 9-inch yellow cake layer according to recipe instructions. Let cool completely on a cooling rack. Use a long, serrated knife or a string to slice the cake layer in half lengthwise, creating two thin cake layers. Place one cake layer on a cake stand. Scoop ice cream on top of cake layer, pressing down gently with the scoop to ensure even distribution. Place the other cake layer on top. Dollop frosting on top layer of cake, spreading gently. Sprinkle with peanut butter cups. Serve. Cake can be served immediately, or frozen until ready to serve. Cake will last up to two days, if covered and kept frozen.

*Use the other half of the recipe to make a single layer cake, or cupcakes, or another of this SAME ICE CREAM CAKE! The possibilities are endless. *gasp*