Sunday, July 29, 2012

Frozen Slice

I've been enjoying my vacation this week (visiting sunflowers and spending time with family and friends).

We celebrated my sister's birthday this weekend. She asked for a "Gourmet Hot Dog/Hamburger Bar." Despite the rain (thank you to my husband for grilling), we had just that, complete with at least 18 different toppings (sauerkraut, coleslaw, green peppers, raw and cooked onions, cucumbers, pickles, relish, ketchup, yellow mustard, Dijon mustard, roasted red peppers, yellow banana peppers, lettuce, tomatoes, bacon, mayonnaise, American cheese, provolone cheese, .....).

My sister requested a gluten free dessert for her birthday which somehow involved Reese's Peanut Butter Cups. Here's what I came up with:

Ice Cream Cake - {Peanut Butter Brownie}
1 tub whipped topping
1 1/2 quarts peanut butter cup ice cream
1 package trader Joe's gluten free brownie mix
3 tablespoons peanut butter chips
6 Reese's peanut butter cups (chopped)

Spray a 10 inch spring form pan with nonstick spray. Prepare brownie mix according to package directions. Mix in peanut butter chips. Spread brownie batter evenly into spring form pan and bake according to package directions. Let cool completely in pan.

Let ice cream sit out on counter for about 15 minutes, to soften. Once brownie bottom is cool, spread ice cream evenly on top of it. Cover with plastic wrap and place in freezer for at least 2 hours (I left it overnight).

Once ice cream is set, spread a layer of whipped topping over the top. I piped a design around the top for detail. Then sprinkle/decorate with Reese's chopped pieces. Cover and freeze for about 2 hours (again, I left this overnight).

When ready to serve, leave ice cream cake out for about 5-10 minutes before cutting. Remove side of spring form pan and cut. *The brownie was a little hard to cut because of the peanut butter chips which did not entirely melt. I may suggest leaving these out for a smoother cut.

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