Peanut Butter Cup Ice Cream Cake on a white cake tray with a slice on a white plate with Justin's products in background

Peanut Butter Cup Ice Cream Cake

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Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

8 hours 10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

8 hours 30 minutes

INGREDIENTS

2 bags JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups, unwrapped and chopped
JUSTIN’S® Dark Chocolate Peanut Butter Cups (for decorating)
Brownie recipe of your choice
1 gallon Chocolate Peanut Butter Ice Cream (or any flavor), softened
1 cup Chocolate Fudge Sauce

DIRECTIONS

1. Bake the brownies according to recipe directions in two 9-inch round pans.

2. Cool completely, and remove from the pan.

3. Place one brownie round in the bottom of a 9-inch round springform pan lined with parchment paper.

4. Top with the softened ice cream and smooth with a spatula.

5. Place the second brownie on top.

6. Freeze overnight.

7. When ready to serve, remove the cake from the pan, and pour the fudge sauce on top.

8. Decorate with chopped JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups on top, and halved full-size JUSTIN’S® Dark Chocolate Peanut Butter Cups around the bottom edge.

This Recipe Serves 12

INGREDIENTS

2 bags JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups, unwrapped and chopped
JUSTIN’S® Dark Chocolate Peanut Butter Cups (for decorating)
Brownie recipe of your choice
1 gallon Chocolate Peanut Butter Ice Cream (or any flavor), softened
1 cup Chocolate Fudge Sauce

DIRECTIONS

1. Bake the brownies according to recipe directions in two 9-inch round pans.

2. Cool completely, and remove from the pan.

3. Place one brownie round in the bottom of a 9-inch round springform pan lined with parchment paper.

4. Top with the softened ice cream and smooth with a spatula.

5. Place the second brownie on top.

6. Freeze overnight.

7. When ready to serve, remove the cake from the pan, and pour the fudge sauce on top.

8. Decorate with chopped JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups on top, and halved full-size JUSTIN’S® Dark Chocolate Peanut Butter Cups around the bottom edge.

This Recipe Serves 12

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