Well, I have survived the first ever homemade ice cream cake. Not too bad. I will share some lessons I have learned as well as the Peanut Butter Icing recipe that I used. Amazing! Truly!
Lessons learned:
Use a sharp knife to slice the cake in half but only the day you need the cake.
Twenty minutes is long enough for the ice cream to soften for spreading.
Cut the carton away and slice the ice cream like a banana bread. Lay on top of the bottom cake layer. Spread the ice cream to totally cover the cake.
Place the top layer of cake. Put in the freezer for about 20 minutes.
Make the icing while it is in the freezer.
Peanut Butter Icing
Ingredients:
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
Directions:
Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.
For the Double Peanut Butter Cake here, you will need a half recipe of the icing!
Happy Eating! Enjoy!
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