A few months ago I worked on a project with Betty Crocker and Hersey’s. They sent me some of their new to be released projects, and asked me to develop and photograph some new recipes. How could I say no as I love baking and chocolate.
This recipe was made from their Reese’s Peanut Butter and Chocolate Cupcake Mix. The peanut butter cup is one of my favorite candies, and I can eat them nonstop. When I was a child, I would pick them out of the Halloween bag, and toss the rest. And, I use to sneak them from MEM’s Halloween bags, as well. I know, I know, taking candy from a baby? Anyhow, I knew I had to make something with this mix that would be just as addicting as a peanut butter cup. Guess what? I nailed it.
The weather was hot, and I decided it would be fun to mix up the recipe, and create an ice cream sandwich instead of a cupcake. In order to make the layers of the sandwich, a bit denser, I added some ap flour to the cupcake mix and baked the batter in a jelly roll pan. The peanut butter came in the form of a filling which I swirled with vanilla ice cream to create the middle of my sandwich. The creamy peanut butter was out of this world swirled with creamy ice cream.
This is not only a great afternoon snack, but it would make a fun party treat at a child’s birthday party. Cake and ice cream all rolled into one. Hersey’s not only has released some new and tasty products, but they have a great new website with loads of fun recipe ideas. You definitely want to spend a little time over there, and check back here as well as I will be releasing a few more fun treats!
Recipe: Peanut Butter Ice Cream Sandwiches
- 1 box Reese’s Peanut Butter and Chocolate Cupcake Mix
- 1/2 cup all-purpose flour
- 2/3 cup water
- 1/3 cup vegetable oil
- 1 egg
- 1.5 quart of your favorite vanilla ice cream
- Lightly grease a jelly roll pan
- Line the jelly pan with parchment paper.
- Preheat the oven to 350.
- Place the cupcake mix and the flour in the mixing bowl to your mixer.
- Add the water and oil. Continue preparing according to the package directions.
- Evenly spread out the cupcake batter across the jelly roll pan.
- Bake for 15 minutes.
- Cool for 5 minutes, and then gently place cake onto a cooling rack. Remove parchment paper.
- Cool completely.
- Evenly divide the cake into two halves. Place one half onto a smaller cookie sheet that has been lined with plastic wrap (leave extra hanging over the sides and ends of the pan).
- Remove the ice cream from the freezer 15 minutes before putting the sandwiches together.
- Prepare the peanut butter filling according to the directions on the package.
- Swirl the peanut butter filling into the softened ice cream.
- Spread one half of the cake with the softened ice cream and peanut butter swirl.
- Sandwich the other half of the cake over the top.
- Fold the extended plastic wrap over the top.
- Place in the freezer until hard, about 2 hours.
- Remove from the freezer, unwrap the plastic and cut with a serrated knife. Have the parchment and string ready.
- Wrap each of the sandwiches and put into the freezer to firm up, about 1 hour.
- Do not worry about the batter being thinly spread across the jelly roll pan, it will become thicker when baked.
- Have an area cleared in the freezer for when step 16 arrives.
- Work quickly when slicing the sandwiches into individual servings, have the parchment and string ready.