First line a loaf pan with either parchment paper or plastic wrap, making sure you leave enough to hang over the sides. Take your container of softened ice cream (you want it just soft enough so that you can press it easily into the pan) and fill the loaf pan half full of ice cream. Now generously sprinkle the ice cream with chopped up peanut butter cups. Press the remaining ice cream on top, and cover it up with more chopped peanut butter cups and chopped pretzels.
Next pop the loaf pan into the very back of your freezer and do something else for about eight hours. Once your cake is nice and frozen, carefully lift it out of the pan, using the ends of the parchment paper or plastic wrap that you cleverly put in place. Peel it off and place your cake on a pretty platter.
Now grab your favorite chocolate sauce (click here for mine) and drizzle, drizzle, drizzle. And then stand back and let compliments wash over you.
And remember, it’s our secret.
Serves: 6-8 servings
- 3 pints of your favorite vanilla ice cream, softened
- 30 small chocolate peanut butter cups, chopped
- 1 cup mini pretzel twists, broken into pieces
- Chocolate sauce, heated as needed for drizzling
- 1. Line a loaf pan with either plastic wrap or parchment paper. Use enough so that it hangs over the sides by a few inches.
- 2. Press half of ice cream into the bottom of the pan. Scatter half the peanut butter cups over the ice cream. Press the remaining ice cream on top, and scatter the remaining peanut butter cups on top along with the pretzels. Press down slightly so they adhere to the ice cream.
- 3. Put the loaf pan into the back of your freezer (where it is coldest) and freeze for at least 6 hours until it is firm (and up to overnight).
- 4. Remove from the freezer and using the overhang of the wrap or paper, carefully lift it out of the pan. Peel the wrap off and transfer to a serving platter.
- 5. Drizzle with chocolate sauce. Cut into slices and serve at once.
Adapted from Real Simple