Lets just get this out of the way—I have a tendency towards obsessive behavior. So please don’t be surprised or bored that I’m here posting another ice cream recipe. This one is softened vanilla ice cream folded and turned with crushed Reese’s and toffee bits and then layered between three decks of my favorite Alice Medrich brownie recipe for a Reese’s Brownie Ice Cream Cake that is pretty unforgettable.
Especially unforgettable if you are allergic to peanuts and have a reaction to it while making this. I’ve always had an allergy to peanuts but never severe enough that I couldn’t handle it against my skin—until I made this. Handling peanut butter then rubbing my eyes-bad idea. Like stupid idea. My eyes swelled up instantaneously—Mike Tyson style—along with that, my lips decided to follow suit. As I said, dumb.
Luckily, no itchy throat like when I ingest it, so I was safe from that swelling up. I Benadryled myself and soldiered on. Thankfully it was a hit (no-pun intended, but how fitting).
A few notes:
- Any brownie recipe will do. I used my favorite one from here. It’s both rich and chewy at the same time. You can make this portion two days ahead and assemble the ice cream cake later to freeze.
- By all means use homemade or store bought ice cream. Whatever works for you—for me, working on the book while working full time and having a family has me stretched thin, so I went for the abbreviated version—semi homemade.
- Of course if you are allergic to peanuts: (1) don’t be dumb like me and handle a crap load of it then rub your eyes (2) go ahead and swap the Reese’s for any other candy or crushed cookies.
- For the recipe I used a springform pan for easy removal and a nice clean edged finish, but any pan will do.