Reeses Brownie Ice Cream Cake

Ingredients:

BROWNIE

(BROWNIE ADAPTED FROM ALICE MEDRICH. RECIPE WILL NEED TO BE DOUBLED AND BAKED IN A 16-3/4 BY 12 INCH JELLY-ROLL PAN)

• 8 TABLESPOONS UNSALTED BUTTER


• 4OZ. UNSWEETENED CHOCOLATE


•  1 ¼ CUPS SUGAR


•  1 TEASPOON VANILLA EXTRACT


•  ¼ TEASPOON SALT


•  2 LARGE EGGS


•  ½ CUP ALL-PURPOSE FLOUR

ICE CREAM LAYER

• 1 GALLON VANILLA ICE CREAM, SOFTENED


• 2 CUPS MINI REESE’S PEANUT BUTTER CUPS, CHOPPED


•  3/4 CUPS TOFFEE BITS

TOPPING:

•  1 CUP HOT FUDGE SAUCE


•  3/4 CUP MINI REESE’S PEANUT BUTTER CUPS, CHOPPED

Directions:

PREPARATION: COVER PAN WITH NONSTICK SPRAY. HEAT OVEN TO 400 DEGREES F.

TO MAKE BROWNIE LAYER:

1. PLACE BUTTER AND CHOCOLATE IN A BOWL OVER SIMMERING WATER. STIR FREQUENTLY UNTIL MIXTURE IS MELTED. REMOVE CHOCOLATE MIXTURE FROM HEAT AND STIR IN SUGAR, VANILLA AND SALT. ADD THE EGGS ONE AT A TIME, STIRRING UNTIL EACH IS INCORPORATED BEFORE ADDING THE NEXT. STIR IN FLOUR AND BEAT WITH A WOODEN SPOON UNTIL MIXTURE IS GLOSSY ABOUT 1 MINUTE. POUR MIXTURE INTO JELLY ROLL PAN AND BAKE FOR 15-20 MINUTES, OR UNTIL THE BROWNIE STARTS TO PULL AWAY FROM THE SIDES OF PAN. ALLOW BROWNIES TO COOL COMPLETELY AND THEN USING A SIX-INCH ROUND STENCIL CUT OUT THREE ROUNDS (YOU WILL HAVE SOME LEFTOVER BROWNIE).

TO MAKE ICE CREAM LAYER:

1. PLACE SOFTENED ICE CREAM IN A BOWL AND FOLD IN CHOPPED REESE'S CUPS AND TOFFEE.

ASSEMBLY:

1. USE A SPRINGFORM PAN OR LINE A CAKE PAN WITH TWO LAYERS OF PLASTIC WRAP WITH A ONE INCH OVERHANG ALL THE WAY AROUND. PLACE A BROWNIE LAYER ON THE BOTTOM AND LAYER ICE CREAM ON TOP. REPEAT UNTIL FULLY ASSEMBLED, FINISHING WITH A BROWNIE LAYER ON TOP. FREEZE UNTIL SET. REMOVE FROM FREEZER ONCE SET AND POUR WARM HOT FUDGE ON TOP AND SPRINKLE WITH CRUSHED REESE’S TO FINISH.