The other day I was waiting in line at the drug store and the poor woman in front of me could barely juggle the multiple quarts of ice cream in her arms – all vanilla.
I would’ve helped her but had my own problems struggling to hold all the new hair care products I’m told I need.
The guy behind me also had a couple quarts of the same ice cream, plus a 12-pack of cold beer and big bag of potato chips.
It should be noted this is a person after my own heart 🙂
They looked at each other, laughing about their common purchases. Apparently the ice cream was on sale and between the two of them they’d scooped up every quart in the store.
It’s hot out, after all, and makes sense to stock up.
I imagined the lady had a houseful of family and friends – probably kids, too – anxious for ice cream sundaes with maybe some chocolate sauce.
And I imagined the guy behind me at home sitting on his couch – drapes closed to keep the house cool – watching golf, eating chips and drinking beer, and later the ice cream directly from the tub with a spoon.
I had this idea for ice cream cake when I was spacing out on the porch one night recently – during that magic time with no distractions and things just come to you.
Everything here is store-bought other than the peanut butter ganache. So it’s just a tiny bit of cooking, assembling and strategic waiting.
This is a perfect dessert for a summer barbecues or small dinner parties.
There are a couple little tricks to putting this one together, so read the whole recipe before you begin.
And while the ingredients sound simple, the peanut butter ganache makes this dessert a real stand out.
- Loaf pan, approximately 9 x 5" lined with plastic wrap.
- 2 store-bought loaf cakes, one chocolate, one vanilla, approximately 12 ounces each.
- 2 - 14 ounce (pint) containers of ice cream, one chocolate, one vanilla. I used an organic almond milk variety.
- FOR THE PEANUT BUTTER GANACHE:
- 3 ounces of milk chocolate
- 3 ounces (1/3 cup) semi sweet chocolate (I used chips because I had them)
- 1/3 cup creamy peanut butter
- 1/2 cup plus two tablespoons heavy cream (I use a non-dairy refrigerated coconut milk creamer that's easy to find in most grocery stores)
- 1/2 teaspoon vanilla
- 1/2 cup or more of honey roasted peanuts, some chopped, some whole.
- FOR THE LOAF PAN:
- Spray the bottom and sides of the loaf pan with a little olive oil or other non-stick spray, then place a long piece of plastic wrap (I use BPA free) inside using your fingers to smooth the plastic out. You want a 6 or 8" overlap on each side of the pan so you can easily lift it out later.
- MAKE THE PEANUT BUTTER GANACHE
- Chop the chocolate and place in a medium-large bowl with the peanut butter.
- In a medium sized non-stick sauce pan heat the cream on medium heat until it starts to bubble up on the sides (scalding)...you want it heated through but not boiling and this takes about 3 minutes.
- Take off the heat and add in the 1/2 teaspoon vanilla, then pour the hot cream mixture over the chocolate and peanut butter and let it sit for 2-3 minutes. Using a rubber spatula, start by stirring in the middle and all around the sides until it's smooth and combined.
- This makes about 1 1/2 cups sauce. Set it aside while compiling the rest of the cake, then store the rest in the fridge. It will harden when cold, so to make it spoon-able again just microwave for 10 seconds at a time and stir to smooth it out.
- TO ASSEMBLE THE ICE CREAM CAKE
- Let both ice creams sit out until lightly softened, then starting with the chocolate, put the ice cream in a medium bowl and using a big spoon or spatula stir it so it's smooth. This will make it easier to spread in the pan.
- Place the chocolate ice cream in the bottom of the prepared pan and smooth it across the bottom evenly.
- Wipe any random melted ice cream off the sides with a paper towel if needed to keep your final look tidy 🙂
- Cut the vanilla cake loaf in half, and then in horizontal 1/2 inch slices and carefully place them on top of the chocolate ice cream. You will have scraps of the cake you can save for another use (like shoving in your mouth perhaps.)
- Place about 1/3 cup of the peanut butter ganache over the top of the vanilla cake, smoothing it to an even layer with the back of a spoon. Top with 3 tablespoons of chopped honey roasted peanuts.
- Place it in the freezer to set for at least 30 minutes.
- Repeat the same with the vanilla ice cream and chocolate cake, freezing for at least 30 minutes before adding the final layer of ganache, then sprinkle the top with whole honey roasted peanuts rather than chopped this time.
- Place cake in the freezer for 30 minutes or more to set, then cover loosely with more plastic wrap and continue to freeze for at least 4 hours or preferably overnight.
- To serve, take the cake out of the fridge for 15-20 minutes. Carefully go around the sides with a sharp knife to make sure the cake and ice cream haven't stuck to the sides before pulling it out of the pan using the plastic overhang.
- I set it on a cutting board lined with wax paper, and used a sharp chefs knife that I first let sit in a glass of very hot water, then dried with a soft cloth. The hot dry knife will give a nice clean edge to your slice and gives the slice a "finished" look.
- With a small spoon pour a scant tablespoon of the peanut butter ganache over the top (see microwave idea above) and garnish with a few more honey roasted peanuts.
SOURCE: Studio Delicious